Pan fried Halloumi with Za'atar Spiced Yogurt
What a treat for the taste buds! Golden, pan-fried halloumi served with za’atar-spiced yogurt, honey, pomegranate arils, and mint leaves
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!
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
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.
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Cheers – Cat T
Nutrition
Serving: 1 ServingCalories: 323kcalCarbohydrates: 8gProtein: 16gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 2mgSodium: 762mgPotassium: 104mgFiber: 1gSugar: 6gVitamin A: 136IUVitamin C: 3mgCalcium: 625mgIron: 1mg