Sesame Crusted Halloumi

Sesame Crusted Halloumi

A Cypriot mezze classic with a twist. Crisp, golden halloumi is coated in sesame and nigella seeds, then fried until crunchy on the outside and soft within. A drizzle of honey balances the saltiness, creating a simple but irresistible dish that’s perfect as an appetiser, snack, or part of a mezze spread.

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Servings: 4 servings

Course: Mezze, Starter

Cuisine: Cypriot

Ingredients Method

Ingredients

1 × 250 g block halloumi room temperature
1 egg beaten
3 tablespoons plain flour
¼ cup sesame seeds
1 teaspoon nigella seeds
olive oil for shallow frying
runny honey to serve
optional: Cypriot preserved sweets for serving

Method

Place the flour, beaten egg, and sesame-nigella seed mixture in three separate shallow bowls.
Coat the halloumi in flour then dip in the egg, and roll in the sesame seed mix until evenly covered.
Heat enough olive oil in a frying pan to cover the base by about 1 cm. Once shimmering, add the coated halloumi.
Fry until golden and crusty on one side, then flip and cook the other until evenly browned. Transfer to a paper towel-lined plate to drain.
Serve immediately with a generous drizzle of honey or alongside preserved sweets.