- 8 oz (225g) block of halloumi cheese, sliced into ¼-inch thick pieces
- 1–2 tbsp high-heat oil (like avocado, grapeseed, or light olive oil)
- Freshly cracked black pepper or a light sprinkle of dried oregano (optional but highly recommended!)
💡 Pro Tips & Notes:
- Don’t skip slicing evenly—uneven pieces cook inconsistently.
- Pat the halloumi dry with a paper towel before frying to ensure a crisp crust.
- Oil choice matters: Avoid extra-virgin olive oil—it has a low smoke point and can burn.
- No need to pre-soak—modern halloumi is less salty than older versions, but if yours is very briny, a quick 5-minute soak in cold water helps.
Step-by-Step Instructions (So Simple, It Feels Like Cheating)
1. Prep the Cheese
- Slice the halloumi block crosswise into ¼-inch thick rectangles. They’ll shrink slightly as they cook, so keep them generous.
- Gently pat each slice dry with a paper towel—this helps them sear instead of steam.
2. Heat the Pan
- Place a nonstick or cast-iron skillet over medium-high heat. Let it get hot (about 1–2 minutes).
- Add just enough oil to lightly coat the bottom—1–2 tbsp max. You want a sheen, not a pool.
3. Fry to Golden Perfection
- Lay halloumi slices in a single layer (don’t crowd the pan—work in batches if needed).
- Cook undisturbed for 2–3 minutes on the first side, until deeply golden and crisp.
- Flip with tongs or a spatula and cook another 2–3 minutes on the other side.
🕒 Total cook time: 4–6 minutes. The edges should be caramelized, and the surface slightly blistered.
4. Finish & Serve Immediately
- Transfer to a paper towel-lined plate to absorb excess oil.
- Sprinkle lightly with freshly cracked black pepper, a pinch of dried oregano, or a squeeze of lemon juice for brightness.
- Serve right away—halloumi is at its best hot and crispy!
