Save I stumbled onto this combination during a friend's potluck when someone brought a random block of halloumi and a bottle of honey that happened to be near a hot sauce bottle. The kitchen was tiny, we were all crowded in, and someone just drizzled them together out of curiosity. Now it's the first thing to disappear at every gathering, and people actually hover around the pan waiting for pieces to come out.
Last summer I made this for my sister who swore she hated cheese, and she ate three pieces standing at the counter while trying to convince herself it didnt count because halloumi doesnt melt like normal cheese. We ended up frying two entire blocks and forgetting about the rest of dinner.
Ingredients
- 225 g (8 oz) halloumi cheese: This Cypriot cheese has a high melting point so it holds its shape when fried, developing a golden crust while staying creamy inside. Pat it dry before cooking or it will steam instead of crisp.
- 2 tbsp olive oil: Halloumi releases some oil as it cooks, so you dont need much, but a little helps the browning and prevents sticking.
- 3 tbsp honey: The sweetness balances the salts, and warm honey becomes perfectly drizzleable. Local honey adds subtle floral notes that complement the cheese.
- 1 to 2 tsp hot sauce: Sriracha works beautifully, but chili flakes dissolved in warm honey create an infused version. Start light and taste as you go.
- ½ tsp lemon juice: This cuts through the richness and brightens the entire dish. Fresh lemon makes a noticeable difference.
- 1 tbsp fresh parsley: The herb freshness lifts the heavy elements. Mint or cilantro work if thats what you have.
- Lemon wedges: An extra squeeze right before eating makes everything pop.
Instructions
- Pat the halloumi dry:
- Use paper towels to remove surface moisture, which helps the cheese develop a proper crust instead of steaming in the pan.
- Heat the oil:
- Warm olive oil in a nonstick skillet over mediumhigh heat until it shimmers slightly.
- Fry the cheese:
- Cook halloumi slices in a single layer for 2 to 3 minutes per side until deep golden brown and crispy. Dont crowd the pan or the temperature will drop.
- Make the hot honey:
- Whisk together honey, hot sauce, and lemon juice in a small bowl until fully combined.
- Glaze and serve:
- Transfer fried halloumi to a plate and drizzle immediately with hot honey while both are warm. Top with parsley and lemon wedges.
Save This became my go-to when I moved into my first apartment and wanted to impress people without actually knowing how to cook. Something about the sound of halloumi sizzling in the pan makes everyone gravitate toward the kitchen, and that spontaneous gathering moment became the real reason I kept making it.
Serving Ideas
Crusty bread is essential for soaking up the extra honey on the plate. A simple green salad with sharp vinaigrette cuts through the richness, or pile it onto roasted vegetables for a more substantial meal.
Make It Your Own
Try different hot sauces to find your favorite heat profile. Harissa adds North African depth, while a Mexican hot sauce brings brighter vinegar notes. You can infuse the honey beforehand with garlic, rosemary, or thyme for layers of flavor.
Timing Everything Right
Fry all the halloumi first and keep it warm in a low oven while you finish other dishes. The glaze takes thirty seconds to stir together, so make it right before serving. Halloumi reheats surprisingly well in a dry pan for a minute if you need to work in batches.
- Set out all ingredients before you start cooking once the halloumi hits the pan, things move fast
- Keep the glaze warm near the stove so it flows easily over the cheese
- Have your serving platter ready so you can transfer and glaze immediately
Save The best recipes are the ones that bring people into the kitchen, and this one does that every single time.
Recipe FAQs
- → What is the best way to fry halloumi?
Pat halloumi dry before frying in hot olive oil over medium-high heat. Fry each side 2–3 minutes until golden and crisp.
- → How can I adjust the spice level in the honey glaze?
Modify the amount of hot sauce or chili flakes to taste, adding more for extra heat or less for a milder glaze.
- → Can I substitute parsley with other herbs?
Yes, fresh mint or cilantro work well as alternate garnishes, adding a refreshing twist to the dish.
- → What is the recommended serving suggestion?
Serve with lemon wedges for added zest and enjoy alongside crusty bread or a fresh green salad.
- → Is halloumi suitable for gluten-free diets?
Halloumi itself is gluten-free, but always check hot sauce ingredients to ensure no gluten-containing additives are included.