Fried halloumi with honey is one of those appetizers I can never resist. The salty, crispy cheese paired with warm sweet honey and spices makes a simple dish taste absolutely gourmet. In just 10 minutes, I can put together an appetizer that feels special but requires almost no effort.

Why You’ll Love This Recipe

I like this recipe because it highlights halloumi’s unique qualities—it doesn’t melt like other cheeses, so it fries beautifully into golden slices that are crisp outside and creamy inside. The drizzle of honey with Aleppo pepper and sumac balances the saltiness of the cheese with a touch of sweetness and spice. Whether I serve it for a quick snack, part of a mezze platter, or as a show-stopping appetizer for guests, it always gets attention.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Halloumi cheese

• Olive oil

• Honey

• Aleppo pepper

• Sumac

• Sesame seeds

Directions

1. I slice the halloumi into ½-inch pieces and pat them dry with a paper towel.

2. I heat olive oil in a nonstick pan over medium-high heat until it shimmers.

3. I fry the halloumi slices for about 2 minutes per side, until golden and crispy.

4. I warm the honey slightly and drizzle it over the fried cheese.

5. To finish, I sprinkle Aleppo pepper, sumac, and sesame seeds on top.

6. I serve immediately while the halloumi is hot and creamy inside.

Servings and timing

This recipe makes about 6 servings and comes together in just 10 minutes—5 minutes of prep and 5 minutes of cooking.

Variations

I sometimes cut the cheese into sticks instead of slices to make halloumi fries. They look like mozzarella sticks but don’t need breading, and they fry up just as crispy. For different flavors, I swap Aleppo pepper for red pepper flakes or drizzle the halloumi with chili-infused honey. Another variation I enjoy is topping with za’atar or fresh herbs instead of sesame seeds.

Storage/Reheating

Fried halloumi is best eaten right away because it turns rubbery as it cools. If I happen to have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. Instead of reheating, I prefer to cut the cold halloumi into smaller pieces and toss them into salads or sandwiches.

FAQs

Can I make fried halloumi ahead of time?

I don’t recommend frying it ahead because the texture changes quickly. However, I can slice the cheese in advance and keep it ready to fry just before serving.

Is there a substitute for halloumi?

If I can’t find halloumi, I sometimes use paneer or queso blanco. These cheeses hold their shape when fried, though they don’t have quite the same briny flavor.

Do I have to use olive oil?

I like olive oil for the flavor, but I could use avocado oil or another neutral oil if needed. The important part is keeping the heat high enough to get the halloumi crispy.

What else can I serve with fried halloumi?

I enjoy it on a mezze platter with hummus, pita, olives, and dolmas. It also pairs beautifully with roasted vegetables or fresh tomato salad.

Can I use different toppings instead of honey?

Yes, I sometimes swap the honey for pomegranate molasses, balsamic glaze, or even a drizzle of chili oil when I want a more savory spin.

Conclusion

Fried halloumi with honey is one of those recipes that proves simple ingredients can create big flavors. I love how quickly it comes together and how easily it impresses when I serve it. Whether I make it for myself as a quick snack or as part of a larger spread, it’s always a satisfying bite that brings together salty, sweet, spicy, and nutty flavors in perfect balance.