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Milk Street Recipe

Fried Halloumi Sandwiches with Pickled Onion, Pomegranate Molasses and Mint

1 review

30 minutes

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Fried Halloumi Sandwiches with Pickled Onion, Pomegranate Molasses and Mint

Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk cheese, though these days cow’s milk also is used. Its flavor is milky, tangy and briny, but what’s unique about halloumi is its high melting point. This means the cheese can be grilled or fried—which it commonly is. We fry slices of halloumi in a skillet, then drizzle them with tangy-sweet pomegranate molasses before tucking the cheese into pita bread, along with pickled red onion and fresh mint. These vegetarian sandwiches, with flavors evocative of the Mediterranean, are satisfying but not heavy. Look for both pomegranate molasses and sumac in well-stocked grocery stores or Middle Eastern markets, and also seek out good-quality pita that’s nice and thick; we especially like ones made with whole-wheat flour. Aim to purchase about 1 pound of halloumi, but note that packages vary somewhat in weight; a bit more or less will work out fine.

4 to 6

Servings

Tip

Don’t forget to pat the halloumi dry. Removing as much moisture as possible will minimize splatter during frying. Also, when making the pickled onion, work the lemon juice and seasonings into the slices by massaging them with your fingers until the onions are wilted and deep purple. This way, the onion will taste pickled rather than raw and pungent.

30 minutes

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