As a cheese enthusiast, discovering halloumi felt like a revelation. Its unique ability to hold its shape under heat makes it perfect for pan-frying, transforming into a crispy, golden delight with a soft, salty interior. This incredibly simple recipe, inspired by countless happy experiments with my friend Sarah during our college days, is a testament to the fact that the best dishes often require the fewest ingredients. It’s a quick, satisfying treat that never fails to bring back wonderful memories.
Why This Recipe Works
Halloumi is a semi-hard cheese with a high melting point, which means it won’t turn gooey in the pan. Instead, it develops a beautifully crisp, golden-brown crust while staying firm. With just three core ingredients, the method is key: patting the cheese dry ensures a superior sear, and a hot pan is essential for that perfect crunch.
Ingredients
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2 tablespoons olive oil
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1 lemon, for serving (optional, but highly recommended)
Instructions:
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