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 crispy, 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.

Before You Begin

The pan-fried halloumi tastes great with a drizzle of honey or an herby sauce.

Instructions

Combine cornmeal and flour in shallow dish. Slice halloumi 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 and serve with lemon wedges.