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Mediterranean Halloumi Pitas Recipe

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4.3 from 11 reviews

Mediterranean Halloumi Pitas are a vibrant, flavorful dish featuring golden pan-seared halloumi cheese glazed with a sweet and spicy honey-harissa sauce, paired with a fresh cucumber and tomato salad with pickled red onions and dill. Wrapped in warm pita bread spread with creamy tzatziki, this quick and easy recipe is perfect for a satisfying lunch or light dinner that bursts with Mediterranean flavors.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Pickled Red Onion

  • 1/2 cup shaved (or very thinly sliced) red onion
  • 1/2 tsp kosher salt

Honey-Harissa Glaze and Halloumi

  • 1 Tbsp harissa
  • 1 Tbsp honey
  • 1 1/2 Tbsp fresh lemon juice
  • 1 (8 to 9-oz.) block halloumi cheese, drained and patted dry
  • 3 Tbsp extra-virgin olive oil, divided

Cucumber-Tomato Salad

  • 1 cup diced English or Persian cucumber
  • 1 cup quartered cherry tomatoes
  • 2 Tbsp finely chopped fresh dill
  • 1 garlic clove, grated or minced

Assembly

  • 3 pita breads (white or whole-wheat)
  • 3/4 cup tzatziki (homemade or store-bought), plus more for serving if desired

Instructions

  1. Pickle Red Onion: Place the shaved red onion in a large mixing bowl and sprinkle with 1/2 teaspoon kosher salt. Toss to coat and let it sit for at least 15 minutes, tossing occasionally, to soften the onion and develop flavor.
  2. Prepare Honey-Harissa Glaze: In a small bowl, combine 1 tablespoon harissa, 1 tablespoon honey, and 1 1/2 tablespoons fresh lemon juice. Stir well to blend and set aside.
  3. Prepare and Cook Halloumi: Slice the halloumi cheese crosswise into 1/3-inch-thick pieces and pat them dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange halloumi slices in the pan and cook for 1 to 2 minutes until golden brown on one side. Flip each slice and cook for another 1 minute. Pour the honey-harissa glaze over the halloumi and cook for one more minute, flipping again to evenly coat the slices. Transfer halloumi to a plate and sprinkle with a pinch of flaky salt if desired.
  4. Mix Cucumber-Tomato Salad: To the bowl with pickled onions, add diced cucumber, quartered cherry tomatoes, chopped fresh dill, minced garlic, and the remaining 2 tablespoons of olive oil. Toss everything together. Season with extra salt and freshly ground black pepper to taste.
  5. Assemble the Pitas: Warm the pita breads in a dry skillet or over a gas flame until lightly toasted and pliable. Cut each pita in half. Spread about 2 tablespoons of tzatziki inside each pita half. Add a generous scoop of the cucumber-tomato salad, then place 2 slices of the glazed halloumi inside. Serve with extra tzatziki and lemon wedges if desired.

Notes

  • For a spicier kick, add extra harissa to the glaze according to your taste.
  • Halloumi is best when freshly cooked; reheat gently if serving later to avoid rubberiness.
  • You can substitute whole wheat pita for a healthier option or regular white pita for a softer texture.
  • If halloumi is unavailable, a firm cheese like paneer or queso fresco can be used but the texture and flavor will differ.
  • Store leftovers separately and assemble before serving to keep the pitas from getting soggy.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/mediterranean-halloumi-pitas-recipe/