This fried halloumi with za’atar and honey is a beautifully simple dish that brings together the bold saltiness of halloumi, the herby, tangy depth of za’atar, and the luscious sweetness of honey. The halloumi is sliced, dusted in a za’atar and cornflour mixture, then pan-fried until golden and crispy. A final drizzle of honey, a sprinkle of chili flakes, and more za’atar take it over the top. It’s an ideal appetizer, mezze plate addition, or even a satisfying snack any time of day.

Why You’ll Love This Recipe

• It takes just 15 minutes from start to finish

• The crispy crust and gooey interior of halloumi are incredibly satisfying

• The sweet, savory, and spicy flavors are perfectly balanced

• Minimal ingredients with maximum flavor

• Perfect for entertaining or a quick bite

• Works as an appetizer, breakfast item, or addition to a salad or wrap

• Can be customized easily with different honeys or spice blends

• It’s naturally gluten-free and vegetarian-friendly

• Makes a beautiful presentation on any table

• Great way to introduce friends and family to halloumi

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Halloumi (400 g)
Use a good-quality block of halloumi cheese. You can use traditional versions made from sheep or goat milk, or opt for a milder cow’s milk variety. Slice it into pieces about 1 cm thick. Patting the slices dry before frying helps achieve a crispier texture.

Za’atar (1 tsp + ¼ tsp for topping)
Za’atar is a Middle Eastern spice blend that typically includes dried thyme, sumac, sesame seeds, and salt. It adds a herby, tangy, nutty flavor that pairs wonderfully with the salty cheese.

Cornflour (1 Tbsp)
Also known as cornstarch, cornflour helps create a crispy outer coating and gives the za’atar something to cling to. It enhances the texture of the fried cheese.

Extra Virgin Olive Oil (2 Tbsp)
Used for frying, olive oil brings a rich, fruity note to the dish and helps develop a golden crust on the halloumi. A non-stick or heavy-bottomed pan is ideal to prevent sticking.

Runny Honey (4 Tbsp + 1 Tbsp for topping)
Choose a runny variety so it drizzles easily over the warm cheese. You can use any honey you enjoy—classic wildflower, acacia, or even a spicy hot honey if you prefer.

Chili Flakes (½ tsp)
These add a gentle kick and texture contrast. You can use mild or hot chili flakes depending on your preference. Pul biber or standard red pepper flakes both work well.

Directions

1. Prepare the Halloumi
   Slice the block of halloumi into pieces about 1 cm thick. Use a paper towel to pat each slice dry—this helps prevent oil splatter and ensures crispier frying.

2. Season the Coating
   In a shallow dish or plate, combine 1 teaspoon of za’atar with 1 tablespoon of cornflour. Mix well to distribute the seasoning evenly.

3. Heat the Oil
   Add 2 tablespoons of extra virgin olive oil to a large non-stick frying pan. Set it over medium-high heat and allow it to heat up while you coat the halloumi.

4. Coat the Halloumi
   Dredge each slice of halloumi in the seasoned cornflour mixture, making sure each side is lightly coated. Shake off any excess flour before placing the slices in the pan.

5. Fry the Halloumi
   Working in batches, fry the slices in the hot oil for about 60 to 90 seconds on each side, or until golden brown and crispy. Don’t overcrowd the pan—fry in two batches if necessary.

6. Drizzle with Honey
   Once a batch is finished, turn off the heat and drizzle 1 tablespoon of honey over the hot halloumi slices in the pan. Gently shake the pan to coat, then flip the slices over so both sides are glazed.

7. Repeat for All Batches
   Transfer the first batch to a plate and keep warm. Repeat the honey-glazing process with the second batch.

8. Finish and Serve
   Arrange all the glazed halloumi slices on a serving plate. Sprinkle with ½ teaspoon of chili flakes, ¼ teaspoon of extra za’atar, and another drizzle of honey to taste.

9. Serve Immediately
   This dish is best enjoyed hot or warm, right after frying, while the edges are still crisp and the cheese is soft inside.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes

Variations

• Use Hot Honey: Substitute plain honey with spicy hot honey for a bold kick.

• Add Fresh Herbs: Garnish with fresh mint or parsley for a bright, herbal finish.

• Include Nuts: Sprinkle chopped pistachios or walnuts for added crunch.

• Zesty Touch: Add grated lemon zest to the cornflour mix for a citrusy note.

• Smoky Option: Use smoked chili flakes or smoked paprika for a deeper flavor.

• Sweet-Savory Contrast: Pair the fried halloumi with fruit like figs, grapes, or roasted peaches.

• Different Cheeses: If you can’t find halloumi, try grilling paneer as an alternative.

• Wrap it Up: Add the fried halloumi to pita or flatbread with fresh greens for a sandwich.

• Make it a Salad: Serve warm slices over arugula or spinach with a lemon dressing.

• Add Garlic: Infuse the oil with a smashed garlic clove before frying for added flavor.

Storage/Reheating

Storage:
Store leftover fried halloumi in an airtight container in the refrigerator for up to 3 days. It will lose some crispness as it cools but will still be flavorful.

Reheating:
To reheat, place the slices in a non-stick skillet over medium heat and cook for 1–2 minutes per side. You can also reheat in a preheated oven at 180°C (350°F) for 5–7 minutes. Avoid microwaving, as it tends to make halloumi rubbery.

FAQs

How do I keep halloumi from sticking to the pan?

Use a good non-stick or heavy-bottomed pan and make sure the oil is hot before adding the slices. Patting the halloumi dry before frying also helps reduce sticking.

Can I make this without cornflour?

Yes, but cornflour adds crispness and helps the za’atar adhere better. You can substitute with plain flour, though the result may be slightly less crunchy.

What is the best kind of honey to use?

Any runny honey works. Choose one that complements your preference—mild, floral, or spicy. Hot honey adds an exciting twist to this recipe.

Is this dish spicy?

Only mildly, and that depends on the chili flakes you use. You can adjust the heat level to your liking or leave them out altogether.

Can I grill instead of fry?

Yes, you can grill the halloumi instead of frying. Brush the slices with oil and grill for 1–2 minutes per side, then proceed with the honey and za’atar.

Can I make this ahead of time for a party?

You can fry the halloumi in advance and reheat it just before serving. It’s best warm, but still enjoyable at room temperature.

What’s the best way to serve this dish?

Serve as a starter, part of a mezze platter, or even tucked into sandwiches or salads. It pairs beautifully with fresh greens, eggs, or roasted vegetables.

Can I use other spices instead of za’atar?

Yes, try dukkah, sumac alone, or even a mix of oregano and sesame seeds if za’atar is unavailable.

Does halloumi melt when fried?

No, halloumi has a high melting point, which makes it ideal for frying or grilling without melting into a puddle.

Why does halloumi sometimes squeak?

That squeaky texture comes from the protein structure in the cheese. It’s perfectly normal and a hallmark of authentic halloumi.

Conclusion

Fried halloumi with za’atar and honey is a quick and impressive dish that’s all about bold, satisfying flavors and contrasting textures. The salty halloumi, coated in earthy za’atar and finished with sweet honey and chili flakes, makes a delightful bite that fits any occasion. Serve it hot and fresh, and watch it disappear from the table.