Fried Halloumi With Caraway Recipes

Steps:

• Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
• Brush the halloumi with some of the olive oil.
• Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
• Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.

Steps:

• Whisk together the dressing ingredients and set aside.
• Dry the cheese with paper towels and slice into 8.
• Heat the oil over medium heat.
• Dust the cheese slices in the flour and fry for 1 minute a side or until golden.
• Serve immediately with the dressing spooned over and some crusty bread.

Steps:

• Heat the olive oil in a frying pan.
• Meanwhile, slice the halloumi into six even slices.
• When the oil is hot, lay the halloumi slices in a single layer and scatter on the caraway seeds.
• Cook until the halloumi is brown, then turn over and continue cooking until brown on the other side.
• Remove from the pan and put on a serving plate, squeezing a little lemon juice over the cheese. Serve hot.

Steps:

• Heat oil in a heavy skillet over medium heat.
• Add the halloumi and brown well on all sides, about 2 minutes per side.
• Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.

Steps:

• In a frying pan, heat the oil then add the fennel and onion, and cook until soft.
• Add the cubed halloumi, caraway seeds and black pepper (to taste), and cook, stirring occasionally, until the halloumi browns.
• Serve hot with pitta bread.

Steps:

• Heat 2 teaspoons oil in a large frying pan over medium-high heat.
• Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer the haloumi to a plate.
• Heat remaining oil in pan. Add chilli and capers. Cook, stirring, for 3 to 5 minutes or until capers are heated through and chilli is golden. Add rind. Cook, stirring, for 1 minute. Stir in juice. Bring to a simmer.
• Arrange haloumi and lettuce on a serving plate.
• Drizzle with hot lemon mixture. Season with pepper. Serve immediately.