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3-Ingredient Pan-Fried Halloumi
If you’re a cheese lover, discovering halloumi is like unlocking a secret level of flavor. This firm, salty cheese doesn’t melt away in the pan—instead, it transforms into golden, crispy perfection with a soft, chewy center. It’s proof that sometimes the most unforgettable dishes are also the simplest.
For me, this recipe carries a touch of nostalgia. Back in my college days, my friend Sarah and I would fry up halloumi late at night, laughing and experimenting with toppings. To this day, one bite brings those memories rushing back.
Why This Recipe Works
Halloumi is unlike most cheeses—it has a high melting point, which allows it to keep its shape when heated. Instead of turning into a puddle, it develops a crunchy crust that contrasts beautifully with its salty interior. The secret is all in the technique:
Patting it dry removes excess moisture, guaranteeing that perfect sear.
A hot pan ensures a golden crust in just minutes.
Ingredients
1 block (about 250g) halloumi cheese
2 tablespoons olive oil
1 lemon (optional, but highly recommended for serving)
Instructions
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