What a treat for the taste buds! Golden, pan-fried halloumi served with za’atar-spiced yogurt, honey, pomegranate arils, and mint leaves
Bright festive colours
Have you ever tasted something so good that you just had to recreate it at home? As a self-confessed food addict and passionate cook, this happens to me ALL the time. I love the challenge of recreating the same dishes in my kitchen, sometimes without a recipe, and just going purely on taste, like this one.
So there I was sometime last year, wandering through a gluten-free food event when a halloumi van caught my attention. Yes, I chose halloumi over pasta, pizza, and ramen! … and I had zero regrets. The moment I took that first bite, it was pure bliss, what an explosion of flavour!
My halloumi was pan-fried to golden perfection and served on a bed of flavourful za’atar-spiced yogurt. Topped with pomegranate arils, pomegranate molasses and fresh mint leaves.
I excitedly turned to my sister and, without even asking for consent, shoved a piece of halloumi into her mouth with my fork. She looked at me with great annoyance, but after swallowing, her expression changed. ‘Oh gosh, that’s so good! You’ve got to make this!’….And just like that, my next kitchen adventure was born.
So here it is, my version! Even after a year, the flavours are still fresh in my mind. I made some minor changes by swapping the pomegranate molasses with honey and sprinkled some za’atar dukkah for some crunch. The verdict? My sister and husband were instant fans. Our newly six-year-old wanted his halloumi ‘without the fancy stuff on!’ I’ll take that as a win 😄
Pan fried Halloumi with Za’atar Spiced Yogurt
What does halloumi taste like?
Halloumi has a salty, slightly tangy flavour and a firm, chewy texture that softens when cooked.
Which halloumi brand should I use?
Halloumi originated in Cyprus so it’s no secret that they make the best halloumi cheese! Cypriot halloumi has a delightful texture and flavour profile, stemming from its traditional production methods using a blend of sheep, goat, and sometimes cow’s milk. If Cypriot cheese is unavailable, use locally made halloumi; however, the quality, flavour, texture and level of salt may vary.
Why is halloumi best served immediately after frying?
Serve halloumi immediately after frying to savour its crispy, golden crust and soft, chewy inside. As it cools, the cheese firms up and becomes rubbery.
What is Za’atar spice mix?
Za’atar is a Middle Eastern spice blend typically made with dried thyme, oregano, marjoram, sesame seeds, and sumac. It offers a savoury, earthy, and slightly tangy flavour profile. Grabbing a packet was easy at my local supermarket, by the spices.
Is it safe to eat pomegranate arils?
Yes, pomegranate arils are safe to eat whole, with seeds and all. These edible seeds from the pomegranate fruit are full of beneficial nutrients and antioxidants.
More delicious Halloumi recipes to try:
Ingredients for Pan fried Halloumi with Za’atar Spiced Yogurt
Halloumi from Cyprus has a superior quality, balanced saltiness, and firm, squeaky texture, so it’s the gold standard. If Cypriot halloumi isn’t available, local varieties can still work well, though their flavour and salt levels may differ. Halloumi comes in brine, so dry it well before and after slicing. This helps reduce splatter when pan-frying and ensures a beautifully golden, crisp surface.
Plain Greek yogurt – Choose plain, thick Greek yogurt to avoid a runny spiced sauce. Regular plain yogurt works too; just make sure it’s full-fat and not light, sweetened, or flavoured.
Za’atar spice mix is a fragrant Middle Eastern spice blend made from dried thyme, sumac, toasted sesame seeds, and salt, though some variations also include oregano, marjoram, or cumin. Its flavour profile is earthy, tangy, and nutty, serving as both seasoning and condiment. You can generally find za’atar in the spice section of the supermarket.
Za’atar dukkah (optional) is a flavourful fusion spice mix that combines the Middle Eastern herb-rich za’atar blend with the nutty, crunchy texture of Egyptian dukkah. It typically includes roasted nuts such as hazelnuts or almonds, sesame seeds, sumac, and dried herbs like thyme or oregano.
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How to make Pan fried Halloumi with Za’atar Spiced Yogurt
Step-by-step guide with photos
In a microwave-safe bowl, combine all the spiced yogurt ingredients and stir until well mixed. Have a taste and adust to your liking by adding more salt, lemon or honey, if needed.
Microwave for 20–40 seconds, just until the yogurt is lukewarm to warm, but don’t let it boil. Set the spiced yogurt aside to rest, allowing the flavours to infuse while preparing the remaining ingredients.
Pat the halloumi dry using paper towels or a clean tea towel, then slice into 1 cm thick pieces. Gently pat the slices dry once more to remove any excess moisture.
Heat olive oil in a nonstick frying pan over medium-high heat. Place the halloumi pieces in carefully and fry for about 1 to 2 minutes per side or until nicely golden.
Spoon the spiced yogurt onto a serving plate, then use the back of a spoon to spread it into a circular base. If using, sprinkle the za’atar dukkah evenly over the yogurt. Arrange the halloumi slices on top, then drizzle with honey and a touch of extra virgin olive oil. Finish with fresh mint leaves and pomegranate arils. Best served immediately, enjoy!
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Pan fried Halloumi with Za’atar Spiced Yogurt
Video
Ingredients
- 225g / 8oz good quality halloumi (NOTE 1)
- 2 tbsp (40ml / 1.4floz) light or regular olive oil
For the Spice yoghurt
- ½ cup (140g / 5oz) plain thick Greek yogurt (NOTE 2)
- 1 large garlic clove (minced)
- 2 tsp za'atar spice mix (NOTE 3)
- 2 tsp honey
- 2 tsp extra virgin olive oil
- 1 tsp freshly squeezed lemon juice
- ⅛ tsp salt
For topping
- 1 tsp za'atar dukkah (optional) (NOTE 4)
- 8 (2g) mint leaves, sliced thinly
- ¼ cup (45g / 1.6oz) pomegranate arils
- honey to drizzle
- extra virgin olive oil to drizzle
Instructions
- In a microwave-safe bowl, combine all the spiced yogurt ingredients and stir until well mixed. Have a taste and adust to your liking by adding more salt, lemon or honey, if needed. Microwave for 20–40 seconds, just until the yogurt is lukewarm to warm, but don't let it boil. Set the spiced yogurt aside to rest, allowing the flavours to infuse while preparing the remaining ingredients.
- Pat the halloumi dry using paper towels or a clean tea towel, then slice into 1 cm thick pieces. Gently pat the slices dry once more to remove any excess moisture.
- Heat olive oil in a nonstick frying pan over medium-high heat. Place the halloumi pieces in carefully and fry for about 1 to 2 minutes per side or until nicely golden.
- Spoon the spiced yogurt onto a serving plate, then use the back of a spoon to spread it into a circular base. If using, sprinkle the za’atar dukkah evenly over the yogurt. Arrange the halloumi slices on top, then drizzle with honey and a touch of extra virgin olive oil. Finish with fresh mint leaves and pomegranate arils. Best served immediately, enjoy!
