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Cypriot Halloumi with Honey and Chili

Name: Cypriot Halloumi with Honey and Chili
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 2
Cuisine: Cypriot
Ingredients: 250 g halloumi, sliced into 8 pieces (about 1 cm thick); 10 ml extra-virgin olive oil; 30 ml runny honey; 1–2 g chili flakes (to taste); 2 g finely grated lemon zest; 10 ml freshly squeezed lemon juice; 2 g fresh thyme leaves or 4 g chopped fresh mint; 1 g freshly ground black pepper; 5 g toasted sesame seeds (optional)

Cypriot meze: crisp halloumi glazed with warm honey and chili, finished with lemon zest and herbs.

VegetarianGluten-Free🥜Nut-Free

Golden pan-fried halloumi drizzled with honey and chili, topped with lemon zest and thyme on a ceramic plate.

Prep Time

4 min

Cook Time

6 min

Total Time

10 min

Servings

Imagine a warm evening by a seaside taverna: cicadas humming, plates clinking, and a skillet whispering as slices of halloumi turn bronzed and blistered. This quick Cypriot meze brings that sunset moment home—salty cheese, a shimmer of honey, and a flicker of chili heat that wakes up the senses in just minutes.

Halloumi is the island’s grill-friendly marvel with a high melting point, perfect for fast pan-frying and late-summer snacking. A swift glaze of warm honey and chili balances its saline bite, while lemon zest and fresh herbs add brightness. It’s effortless hospitality—small plate, big mood.

Think of this as a tiny technique: sear for colour, glaze for shine, finish for freshness. With a squeeze of lemon and a pinch of herbs, you’ve got a meze that loves company—pita, olives, or even chilled watermelon cubes on the side.

Ingredients

Simple ingredients, quick technique—have everything ready before the pan hits heat.

250 g halloumi, sliced into 8 pieces (about 1 cm thick)
10 ml extra-virgin olive oil
30 ml runny honey
1–2 g chili flakes (to taste)
2 g finely grated lemon zest
10 ml freshly squeezed lemon juice
2 g fresh thyme leaves or 4 g chopped fresh mint
1 g freshly ground black pepper
5 g toasted sesame seeds (optional)

Nutrients

calciumhigh
From halloumi
proteingood
From halloumi

Instructions

Sear, glaze, and finish—this goes fast, so work with the pan hot and your garnishes at hand.

1
Pat the halloumi slices very dry with kitchen paper to help them brown.
2
Heat a non-stick skillet over medium-high. Add the olive oil; when shimmering, lay in the halloumi in a single layer.
3
Sear until deep golden, 2–3 minutes per side. Avoid moving the slices too much so a crust forms.
4
Lower heat to medium-low. Add the lemon juice to the pan to sizzle and loosen any browned bits.
5
Immediately drizzle in the honey and sprinkle the chili flakes; tilt the pan and spoon the bubbling glaze over the halloumi for 15–30 seconds, just until glossy.
6
Transfer to a plate. Scatter lemon zest, herbs, and sesame (if using). Finish with black pepper and serve hot.

Chef's Tip

For extra caramelisation, start in a dry pan, then add oil halfway through searing. Always dry the cheese thoroughly—moisture prevents browning.

Fun Fact

Halloumi’s high melting point—traditional to Cyprus and often made from sheep’s and goat’s milk—makes it uniquely suited to pan-frying and grilling without losing its shape.

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