Name: Pan-Fried Haloumi with Garlic-Parsley Sauce
Total time: 30 min
Cuisine: GreekEurope
Ingredients: 2 tablespoons cornmeal; 1 tablespoon all-purpose flour; 1 (8-ounce) block halloumi cheese; 2 tablespoons extra-virgin olive oil; Lemon wedges; 2 tablespoons unsalted butter; 1 thinly sliced garlic clove; 2 tablespoons chopped fresh parsley; 1/4 teaspoon red pepper flakes

Why This Recipe Works

Halloumi is a firm, brined cheese popular in Greece, Cyprus, and Turkey. It is made from goat's or sheep's milk (or a combination of both) and has a solid consistency and a high melting point, making it perfect for pan searing. To get a crisp, browned crust that would offer a satisfying contrast to the chewy cheese, we tried pan frying the halloumi both plain and dusted with flour, bread crumbs, and cornmeal. A combination of stone-ground cornmeal and a little all-purpose flour provided just the right golden-brown, textured coating. The salty, creamy, chewy cheese was so good, all it needed was a squeeze of bright lemon juice. However, to make a slightly more dressed-up version, we made a quick butter sauce with thinly sliced garlic, fresh parsley, and red pepper flakes to drizzle over the top.

Instructions

Combine cornmeal and flour in shallow dish. Slice block of cheese crosswise into ½-inch-thick slabs. Working with 1 slab at a time, coat both wide sides in cornmeal mixture, pressing to help coating adhere; transfer to plate.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Arrange halloumi in even layer in skillet and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to platter.

After frying halloumi, discard oil left in skillet and wipe out skillet with paper towels.

Add 2 tablespoons unsalted butter to now-empty skillet and melt over medium heat. Add 1 thinly sliced garlic clove, 2 tablespoons chopped fresh parsley, and ¼ teaspoon red pepper flakes and cook until garlic is golden brown and fragrant, about 1 minute. Drizzle butter mixture over pan-fried halloumi and serve with lemon wedges.