Gilded Halloumi with Nectar and Thyme

Start writing hold a sublime yet swift halloumi creation - golden-crisp and pan-seared, kissed with honey, and crowned with fresh thyme. The union of salty, sweet, and herbaceous tones is transcendent, making this dish an impeccable appetizer, tantalizing snack, or a dynamic enhancement to even the most mundane salad.

Halloumi's Golden Lure: Fried to Perfection

Fried Halloumi:

The allure of freshly seared halloumi, with its golden exterior concealing a molten heart, is undeniable. But let's elevate it - anoint the halloumi with a silky honey drizzle, scatter vibrant thyme leaves, and punctuate with fiery red pepper flakes. The result? A gustatory marvel, guaranteed to astound your guests in mere seconds.

Pair it with a toasty pita, briny olives, and premium olive oil for an effortlessly delightful starter.

The Art of Achieving Golden-Crisped Halloumi

As serendipity would have it, I'm composing this while seated in a salon run by two spirited Greek sisters. Amidst the hair treatment, Angela, the younger sibling, divulges her secrets to cooking halloumi impeccably. Here are the golden truths she shared:

True Cypriot Halloumi: Authentic halloumi hailing from Cyprus is essential. Inferior versions crumble or lack that coveted golden crust during cooking.

Generous Slices: Cut the cheese thicker than anticipated - around 1 to 1.25 cm (0.4–0.5 inches). Since halloumi shrinks during cooking, this thickness ensures a juicy core rather than a dry texture.

Oil Is Your Ally: Without sufficient oil, the halloumi risks uneven browning and a burnt surface. Oil imparts that lustrous, golden crust, so don't be stingy.

Blot Before Cooking: Drying the slices is crucial to minimize spitting and ensure a superior crust when the cheese hits the pan.

Angela's wisdom was validated as I realized I adhered to every one of her tips. Now, thanks to her, all halloumi enthusiasts can bask in the glory of perfectly cooked cheese.

What You'll Require

For golden-fried halloumi, you need only halloumi and olive oil.

Halloumi: Opt for PDO-certified Halloumi from Cyprus for the finest result. Economical brands might turn out rubbery or, worse, never achieve that desired golden hue.

Olive Oil: A modest amount is vital for that delicious golden crust. Although some recipes may claim oil is unnecessary, you risk a lackluster result without it. I prefer olive oil for its nuanced flavor.

Optional Garnishes: Honey & Thyme Finish

Honey: A viscous companion that melds beautifully with the saltiness of the cheese. While maple syrup is an alternative, honey's richness works best.

Fresh Thyme: Fresh thyme imparts an earthy fragrance that complements the cheese's salty-sweet fusion. Dried thyme is not a suitable replacement here.

Chili Flakes: Add a dash for a subtle warmth and visual allure, though it's completely optional.

Additional embellishments I've experimented with include:

- Roughly chopped fresh oregano.

- Crushed walnuts (which pair excellently with honey).

- Various nuts - almonds and pistachios offer delightful contrasts.

- White sesame seeds.

- A squeeze of fresh lemon juice or zest.

- A swirl of premium olive oil.

Crafting the Perfect Pan-Fried Halloumi

Simple as it may seem, heed these instructions to ensure your halloumi is nothing short of perfection:

1. Slice with Precision: Cut your block into slices about 1 to 1.25 cm thick. Anything thinner risks creating chips rather than hearty pieces of halloumi.

2. Dry the Slices: Arrange the slices on paper towels and gently blot them dry to remove excess moisture. This will prevent unnecessary spluttering in the pan.

3. Fry with Care: Heat olive oil in a nonstick pan over medium-high heat. Gently lay the halloumi slices in the hot oil (they may sizzle and splutter!). Cook for about 1 ½ minutes until golden on the underside.

4. Flip at the Right Moment: When the edges turn golden, it's time to flip. Use a spatula or butter knife to gently turn the cheese and cook the other side for another minute or so.

5. Avoid Overcrowding: Overloading the pan will cause the cheese to steam rather than fry, robbing you of that crispy golden exterior.

6. Serve Immediately: Transfer the halloumi directly to the plate. If you want to elevate the dish, quickly drizzle with honey, sprinkle thyme and chili flakes, and present it while still warm for maximum enjoyment.

With these tips, you can create a dish that's simple yet extraordinary. Halloumi has never been so irresistible....