Fried Halloumi Cheese with Honey Thyme (Cypriot Halloumi Saganaki)

Everyone’s favorite squeaky cheese is also the island of Cyprus’ most famous export. It is a simple meze, which pairs the salty cheese with sweet honey and aromatic thyme. It’s the ideal appetizer: sweet, salty, crunchy and fried.

2 Tbsp. pure honey
1 tsp. fresh thyme, finely chopped
1 (8-10 oz) pkg Halloumi cheese
1 large egg
¼ cup semolina flour, fine-ground or cornmeal
3 Tbsp. vegetable oil
½ bunch arugula, tough stems trimmed
¼ cup pomegranate seeds
8 fresh black Mission figs, halved
black pepper, freshly ground

Heat honey and thyme in a small saucepan over medium-low, swirling pan occasionally, until warm (do not let honey boil). Reduce heat to low and keep warm until ready to use.

Cut Halloumi into 8 slices. Lightly beat egg in a small bowl, then place semolina flour in a medium bowl. Working with 1 or 2 pieces at a time, dip Halloumi into egg, letting excess drip back into bowl, then gently toss in semolina flour, shaking off any excess.

Heat oil in a large nonstick skillet over medium-high. Cook Halloumi until golden brown, about 2 minutes per side. Transfer to paper towels and let drain 1 minute.

Mound arugula on a large plate or platter and arrange Halloumi and figs on top. Drizzle with warm honey and scatter pomegranate seeds over. Season with a few grinds of pepper.

Makes 4 servings.