Halloumi Saganaki

Name: Halloumi Saganaki
Yield: 4 Servings
Ingredients: 2 Tbsp. honey; 1 tsp. finely chopped thyme; 1 8–10-oz. package Halloumi cheese; 1 large egg; ¼ cup fine-ground semolina flour or cornmeal; 3 Tbsp. vegetable oil; ½ bunch arugula, tough stems trimmed; ¼ cup pomegranate seeds; 8 fresh black Mission figs, halved; Freshly ground black pepper

By Yasmin Khan

April 20, 2021

Grilled halloumi with greens and pomegranate

Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

Everyone’s favorite squeaky cheese is also the island of Cyprus’s most famous export, says cookbook author Yasmin Khan, and the locals have dozens of ways of eating it. In this recipe from her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, she serves it in a simple meze, which pairs the salty cheese with sweet honey and aromatic thyme. It’s the ideal appetizer: sweet, salty, crunchy, and fried.

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