Halloumi is the original grilling cheese. Originally from Cypriot and made from sheep or goats milk, halloumi is a firm, hard-pressed cheese that is able to be grilled or seared directly on a grill or in a pan. With a firm, chewy texture and a rich caramelized flavor from the grilling process Halloumi is an amazing snack or mezze appetizer.
Thanks to the rich, but the neutral flavor of Halloumi cheese you can really use it as a palate for so many different flavor combinations. I like to serve my halloumi with sweet and savory ingredients that keep me coming back bite after bite. Ingredients like jams, jellies, syrups, and oils allow you to create a dippable, dining experience that will have your friends and family thinking you’ve gone into cooking professionally.
When it comes to cooking halloumi, you’ll want to make sure you have a nice clean saute pan and olive oil that can handle higher temperatures to properly sear the cheese. Personally, I find it easier to use a nonstick pan for the cooking process as it helps keep clean up to a minimum and prevents sticking which can be really frustrating.
For the final dressing/garnish go ahead and use lighter fruitier extra virgin olive oil that will allow all the delicious flavors to shine through without overpowering the dish. I like to use fig jam for the plating of this recipe, but you can use whatever preserver or jam you have on hand, the pomegranate molasses adds a tart sweetness that helps liven up the palate as you enjoy the rich, salty halloumi. If you can’t find pomegranate molasses you can use a balsamic reduction instead for much the same effect! Feel free to experiment with the seasonings and toppings as you become more comfortable cooking and working with halloumi.
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