Pan-Fried Halloumi with Hot Honey
Halloumi, the Greek goat and sheep’s milk cheese that you can sear, grill, fry, or even air fry, is a Test Kitchen favorite. It’s salty, melty, and pairs nicely with both sweet and savory ingredients. The hot honey adds a kick of heat and a lovely freshness from the jalapeños, but you can adjust the amount of chiles as desired. Before making the hot honey, take a small bite of the jalapeño. If it's spicy, use one chile; if it's light on heat, use two chiles.
Ingredients:
For the hot honey:
- 1 cup (12 oz./340 g) honey, preferably local wildflower honey
- 1 Tbs. red pepper flakes
- 1/2 tsp. kosher salt
- 1 Tbs. apple cider vinegar
- 1 to 2 large jalapeño chiles, sliced into rounds 1/8 inch (3 cm) thick
For the halloumi:
- 1 Tbs. avocado oil
- 1 Tbs. unsalted butter
- 9 oz. (250 g) halloumi, cut into 8 slices
For serving (optional):
- Flaky salt
- Freshly ground pepper
- Fresh parsley leaves
- Cherry tomatoes, halved
- Sliced red chiles
- Pomegranate seeds
- Basil leaves
Directions:
To make the hot honey, in a small saucepan over medium heat, combine the honey and red pepper flakes and simmer, stirring occasionally, about 3 minutes. Remove from the heat and stir in the salt and apple cider vinegar. Allow the mixture to cool slightly, about 5 minutes, then add the jalapeños. Let the mixture infuse for about 30 minutes, then strain the mixture through a fine-mesh sieve set over a heatproof bowl. Transfer the jalapeños to a separate bowl and set aside.
Return the infused honey to the saucepan over medium-low heat and simmer for about 3 minutes. The honey may boil and rise; if so, remove from the heat and allow the honey to cool and thicken, about 30 minutes.
To make the halloumi, in a nonstick fry pan over medium heat, add avocado oil and butter, swirling the pan to coat it evenly. Add the halloumi and cook until golden brown and crispy, 2 to 3 minutes per side.
To serve, arrange the halloumi slices on a warmed platter. While the cheese is hot, liberally drizzle with the hot honey. Garnish with the salt, pepper, parsley, tomatoes, red chiles, pomegranate seeds and basil leaves. Serve on its own, or with naan, lavash, warm crusty bread or add to your charcuterie board! Serves 2 to 4.
Adapted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023)
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