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Fried Halloumi Sandwiches with Pickled Onion, Pomegranate Molasses and Mint

Fried Halloumi Sandwiches with Pickled Onion, Pomegranate Molasses and Mint

By Courtney HillApril 28, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 1

    small red onion, halved and thinly sliced

  • 3

    tablespoons lemon juice

  • 3

    teaspoons ground sumac, divided

  • 2

    teaspoons Aleppo pepper, divided (optional)

  • Kosher salt and ground black pepper

  • 2

    8.8-ounce packages halloumi cheese (see headnote), sliced ¼ to ½ inch thick and patted dry

  • 2

    tablespoons extra-virgin olive oil

  • 1

    cup lightly packed fresh mint

  • 2

    tablespoons pomegranate molasses

  • 4

    pita breads

Step 1

In a small bowl, combine the onion, lemon juice, 2½ teaspoons sumac, 1½ teaspoons Aleppo pepper (if using) and ¼ teaspoon salt. Using your fingers, gently rub the onion slices until slightly wilted; set aside for about 15 minutes.

Step 2

In another small bowl, stir together the remaining ½ teaspoon sumac, the remaining ½ teaspoon Aleppo pepper (if using) and ¼ teaspoon black pepper. Sprinkle this spice mix onto both sides of the halloumi slices.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the halloumi in a single layer and cook, undisturbed for the first couple minutes then occasionally flipping each slice, until browned on both sides, 4 to 6 minutes total; reduce the heat if the cheese is browning too quickly. Transfer to a plate and drizzle with the pomegranate molasses.

Step 4

Cut each pita round in half and stuff with the cheese, onions and mint.

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