Halloumi (also hellim in Turkish or ḥallūm in Arabic) is a delicious salty Cypriot cheese, usually made from a mixture of sheep and goat’s milk. It can be put to a high heat and get softer, but not melt (think mozzarella balls). It’s a common dish for breakfast but this recipe can be great as a cheese dessert as it’s easy to prep but can be fried in a matter of minutes.
Halloumi can be bought at Mediterranean shops and sometimes at food co-ops, Whole Foods or other international stores. If you’re in Bellingham, you can buy it at Mediterranean Specialties, Haggen or other shops found here. It might cost $5-7 for a block, but I find they are usually big enough for 5-6 servings. Pomegranates are a little harder to find, but if all else fails, you could use a pomegranate jam, sauce, juice or try another tart berry, like raspberries.
You will need:
Halloumi Cheese, cut in half long-ways, then into 1-2 inch thick pieces short-ways
Fresh mint, roughly chopped
*Start by seeding the pomegranate as it takes the longest to do and can be done ahead of time (up to one day if refrigerated)
*When ready to serve, add a little (or none if you prefer) olive oil to a frying pan
*When hot, add the halloumi to the oil
*Flip after the halloumi gets brown (whatever color you like, I prefer lighter, but it only changes the texture) This will take only one minute more or less, so be sure to keep a close eye on it
*Let the other side get brown as well
*Put the fried halloumi on a plate, sprinkle with pomegranate seeds and fresh mint and enjoy!
*This can be eaten hot or after it’s cooled. I prefer it hot. 🙂