Fried Halloumi With Caraway

Submitted by Syrinx

"There's something irresistible about the salty, slightly rubbery texture of halloumi cheese. In this very simple recipe, the cheese is simply sliced and fried with caraway seeds. It's great with salad, or as part of a meze table."

 

• Ready In: 10mins
• Ingredients: 4
• Serves: 2

ingredients

• 225 g halloumi cheese (a standard block)
• 1 tablespoon olive oil
• 1 -2 teaspoon caraway seed
• 1⁄2 lemon

directions

1. Heat the olive oil in a frying pan.
2. Meanwhile, slice the halloumi into six even slices.
3. When the oil is hot, lay the halloumi slices in a single layer and scatter on the caraway seeds.
4. Cook until the halloumi is brown, then turn over and continue cooking until brown on the other side.
5. Remove from the pan and put on a serving plate, squeezing a little lemon juice over the cheese. Serve hot.

Reviews

[rosslare]

Enjoyed by all.

 

[Baby Kato]

I love Halloumi and this recipe is no exception, absolutely loved the addition of the caraway seeds, it gives the cheese a deep, sharp flavor, taking you somewhere exotic. I couldn't stop eating the halloumi, but did save enough to put in a grilled sandwich. It was outstanding, next time I will add a little tomato and sweet onion to the sandwich. Thanks so much for sharing. I can't wait to try this in a salad.

 

[Chef floWer]

Fried Halloumi reminds me of my mum's dishes. I didn't know what to expect with the caraway seeds but they really went well with the halloumi. Thank you for posting Syrinx

 

[Bonnie G #2]

I made, ate, and enjoyed this for PAC 2007. I've never had Halloumi cheese before and found I love that chewy texture. It was a little salty for my taste, but think that is something that could grow on you. I also had trouble with the cheese melting on me but think that was my timing. Tried to take pictures but they just did not look as good as the ones you already have so have not posted. This will be perfect for our next get together with Greek olives, maybe some hummus and a good bottle of red wine. Thanks Syrinx, for a great recipe, I'll be making this again.

 

[Kathy]

Delicious! I wasn't sure about the caraway seeds, but they are an absolute must have ingredient for this recipe. A finishing squeeze of lemon juice was the perfect touch. A wonderful addition to tonight's salad -- and also great on it's own.