Halloumi is a grilling cheese- semi-firm and springy with a high melting point. Here, it’s pan seared in butter. The hard searing forms a crust on the outside of the cheese, while the inside warms and begins to melt. The seared cheese is served with a sumac honey, mint chutney, and pistachios.
A little spicy, a little sharp- perfect with halloumi. Can be made a few days in advance.
The sumac adds a nice tart and round fruit quality to the honey- while also turning its color a deep red. If you’re unable to find sumac, a squeeze of lemon would work as well.
1 T honey
1 t sumac
Stir the sumac powder into the honey until combined. Season with salt to taste.
Pan Seared Halloumi
4 oz (approx.) halloumi cheese cut into 1/4” slices
1 T unsalted butter
1 lemon wedge
2 T shelled salted pistachios finely chopped
In a non-stick pan, melt butter on medium/medium-high heat. Add halloumi slices to pan. Sear for 2-4 minutes, until a deep brown crust has formed- flip and repeat. Remove halloumi from heat and season with salt and pepper. Spoon mint chutney in an oval shape on to your serving platter. Fan halloumi slices vertically down chutney. Spoon sumac honey around, and on the seared cheese. Squeeze lemon wedge directly onto the cheese. Sprinkle the pistachios in a line down the center of the halloumi. Finish plate with small mint leaves, flake salt, and cracked pepper.
cocktail: Yellow Nectarine Sangria
beer: American Wild Ale. A beer with a touch of funk and tartness plays well with this dish. The tartness of the sumac and squeeze of lemon are magnified, and the fattiness of the cheese is cut through. Some beers to look for: Allagash Two Lights, New Belgium Le Terroir, Russian River Temptation.