Hot appetizers · The home kitchen
Grilled Halloumi
Halloumi develops a golden surface while holding its shape on a hot pan, making it a satisfying warm addition to mezze. Lemon and mint balance the cheese’s richness without hiding its distinctive flavor. Have the rest of the table ready before cooking, because halloumi is at its best served immediately. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Grilled Halloumi recipe
- Serves
- 4
- Prep
- 10 min
- Cook
- 6 min
- Rest / chill
- 0 min
- Total
- 16 min
Ingredients
- 250 g halloumi
- 10 ml olive oil
- 1/2 lemon, cut into wedges
- 5 g mint leaves
- 1/8 tsp black pepper
Method
Pat halloumi dry and slice into pieces about 1 cm thick.
Heat a grill pan over medium-high heat. Brush cheese lightly with oil and cook 2–3 minutes per side until marked and golden.
Transfer immediately to a plate, add mint and pepper and serve with lemon wedges.
Make it your own.
- Serve promptly while the center is soft.
- If cheese is very salty, soak in cold water 15 minutes and dry before grilling.