Fried Halloumi With Honey

I love how this simple dish transforms a block of cheese into an elegant appetizer in just minutes. Fried halloumi with honey is salty, crispy, sweet, and full of flavor—perfect for when I want something impressive but effortless. I drizzle spicy honey over golden seared slices of halloumi, then top with warm spices and sesame seeds for a dish that always disappears fast.

Why I’ll Love This Recipe

I always enjoy recipes that look fancy but take no time at all—and this one is a winner. I get crispy, golden slices of cheese in five minutes, and the spicy honey adds an irresistible sweet-salty contrast. It’s the kind of appetizer I can whip up when friends stop by or when I just want a special snack all to myself.

Ingredients

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

• Halloumi cheese

• Olive oil (extra virgin for best flavor)

• Honey

• Aleppo pepper

• Sumac

• Sesame seeds

Directions

1. I start by slicing the halloumi into ½-inch thick pieces and patting them dry thoroughly with a paper towel to avoid splattering.

2. In a nonstick pan, I heat olive oil over medium-high heat until shimmering.

3. I add the halloumi slices and fry for 2 minutes per side until they’re golden and crispy.

4. While they cook, I warm the honey either in the microwave or in a small saucepan.

5. Once fried, I transfer the halloumi to a plate, drizzle the warm honey over the top, and finish with Aleppo pepper, sumac, and sesame seeds.

6. I always serve this immediately for the best texture and taste.

Servings And Timing

• Servings: 6

• Prep time: 5 minutes

• Cook time: 5 minutes

• Total time: 10 minutes

Variations

Sometimes I cut the halloumi into sticks instead of slices to make halloumi fries. They remind me of Cypriot mozzarella sticks—crunchy and salty, no breading needed. I also swap Aleppo pepper with red pepper flakes or experiment with chili oil for added heat. For a twist, I might even add a squeeze of lemon or a sprinkle of za’atar.

Storage/Reheating

While halloumi is best served right after frying, I do occasionally store leftovers. I keep them in an airtight container in the fridge for up to 2 days. To reuse them, I chop the slices and toss them into salads or warm grain bowls. I don’t recommend reheating them on their own since they tend to get rubbery.

FAQs

1. Can I Make These Ahead Of Time?

Fried halloumi tastes best fresh, but I can slice the cheese and prepare the honey mixture in advance. I fry the cheese right before serving to keep the texture just right.

2. Is There A Substitute For Halloumi?

Halloumi is unique for its high melting point, so there’s no perfect substitute. However, I sometimes use paneer or grilling cheeses labeled for frying in a pinch.

3. Can I Leave The Olive Oil Out?

No, I don’t recommend skipping the olive oil. It helps the halloumi crisp up beautifully. I use just enough to shallow-fry the slices, so it’s not greasy.

4. What Can I Do With The Leftovers?

I cut up leftover halloumi and add it to salads, wraps, or even sandwiches. It’s still delicious cold, just with a firmer texture.

5. Can I Bake The Halloumi Instead?

Yes, I’ve baked the halloumi at 400°F for about 10–12 minutes, flipping halfway. It’s not quite as crispy but still very tasty and slightly less oily.

Conclusion

Fried halloumi with honey is one of my favorite last-minute appetizers. It takes almost no time, delivers big flavor, and brings a little gourmet flair to the table. I love how the crispy cheese pairs with the sweet heat of the honey and the aromatic touch of spices. It’s quick, impressive, and always hits the spot.