Entrée
Harissa-Seared Halloumi
Thick-seared halloumi in harissa butter — squeaky, salty, and it holds its shape better than melting cheese has any right to.
Ingredients · 4 servings
| 2 8-oz blocks | halloumi |
| 2 tbsp | harissa paste |
| 2 tbsp | butter |
| 1 whole | lemon |
| 2 cloves | garlic grow it ↗ |
| 0.25 bunch | cilantro grow it ↗ |
| cumin · pantry |
Method
- Slice halloumi into thick slabs, pat completely dry.
- Sear in a dry, hot pan with no oil, until deeply golden, 2-3 min per side.
- Add butter, harissa, grated garlic, and cumin to the pan; baste the halloumi in the melted spiced butter off the heat for a minute.
- Finish with lemon juice and cilantro.
The Why · No Anecdotes
The science, not a story about my childhood.
Why does halloumi sear instead of melt like other cheese?
Halloumi is made by heating the curds in hot whey during production, which denatures the proteins that would otherwise let a cheese melt and spread under heat. That's why it holds a solid shape in a hot pan and can take a real sear instead of turning into a puddle.
Why sear it dry before adding the harissa butter?
Fat between the cheese and the pan actually slows initial browning compared to direct dry contact. Getting a bare sear first, then basting in butter once the crust is set, gives a crisp crust and a flavored coating instead of a soft, greasy exterior.
Why baste off the heat instead of cooking it in the harissa butter the whole time?
Butter's milk solids scorch well before the halloumi is done, and harissa's sugars burn even faster. Pulling the pan off the heat to baste lets the fat carry the spice's flavor onto the cheese without torching either one.
Suggested sides — swap freely