Textual Chef Textual Chef

Pan Seared Halloumi

Thick slices of halloumi cheese pan seared until golden brown and crispy on the outside. Brightened with fresh lemon juice, dried oregano, and black pepper.

11 minEasyServes 4240 cal/serving

MediterraneanAppetizerStovetopVegetarianKetoLow CarbHigh ProteinHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 8 oz halloumi cheese, sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp freshly cracked black pepper

Instructions

  1. 1

    Pat 8 oz sliced halloumi cheese dry with paper towels to ensure a golden crust.

  2. 2

    Heat 1 tbsp extra virgin olive oil in a nonstick skillet over medium-high heat.

  3. 3

    Add 8 oz sliced halloumi cheese to the pan in a single layer and sear for 2 to 3 minutes per side until golden brown.

  4. 4

    Remove from heat, drizzle with 1 tbsp fresh lemon juice, and sprinkle with 1/2 tsp dried oregano and 1/4 tsp freshly cracked black pepper before serving immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What should Pan Seared Halloumi look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until golden brown.

Why pat it dry first in Pan Seared Halloumi?

Step 1 reads: "Pat 8 oz sliced halloumi cheese dry with paper towels to ensure a golden crust." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of halloumi in Pan Seared Halloumi?

The entry for Pan Seared Halloumi calls for 8 oz halloumi cheese, sliced. In its place: Paneer or queso para freir also holds its shape in a hot pan. Both are less salty, so season them.

Can I make Pan Seared Halloumi dairy-free?

Not cleanly. Here the dairy (8 oz halloumi cheese, sliced) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Pan Seared Halloumi keep?

Refrigerate what is left of Pan Seared Halloumi within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Mediterranean entries

All Mediterranean recipes · All Appetizer recipes