Levantine cuisine · Breakfast & Eggs

Halloum Meshwi

Halloumi slices browned in a grill pan with tomatoes, mint and lemon, served with warm flatbread.

Ingredients · for 4 servings

• 400 g halloumi
• 4 ripe tomatoes
• 1/2 bunch mint
• 1 lemon
• 3 tbsp olive oil
• 1 tsp za'atar spice blend
• Pepper
• 100 g black olives
• 2 flatbreads

Instructions

1. Pat the halloumi dry and cut into 1 cm thick slices; slice the tomatoes and pick the mint leaves.
2. Heat a dry grill pan until very hot, until a drop of water flicked onto it evaporates instantly.
3. Lay the cheese slices in and leave undisturbed for 2 minutes per side, until dark grill marks form and the center turns soft.
4. Warm the flatbread in the same pan for 1 minute per side, until it puffs up, then tear into wedges.
5. Drizzle the hot halloumi at once with the juice of half a lemon and sprinkle with the za'atar and pepper.
6. Arrange on a board with the tomato slices, mint, olives, olive oil and the remaining lemon wedges, and eat warm.