Pan-seared halloumi on a bed of lemony-garlicky yogurt, topped with lemon-dressed cucumbers, more lemon juice, olive oil, smoky urfa chili flakes + a light sprinkling of sumac.


  1. Thinly slice a couple Persian cucumbers on a mandolin, toss with some kosher salt in a colander over a bowl.
  2. Set aside for about 20 min.
  3. Rinse and drain, pat dry if needed.
  4. Toss with a bit of lemon juice in a small bowl. Set aside.
  5. In another small bowl, mix about ½ cup of plain regular or Greek yogurt with a small crushed clove of garlic, 2 tsp of lemon juice and some lemon zest. Stir to combine. Set aside as well.
  6. Slice a block of halloumi, about ¼-½ inch thickness.
    In a little neutral oil, sear the halloumi on med-high heat until golden on one side, about 2-3 min., checking occasionally.
    Fry the other side as well.

To Serve

  1. spread some yogurt mixture on a plate or bowl,
  2. lay on some seared halloumi,
  3. top with lemony cucumbers, s
  4. sprinkle all over with urfa chili flakes + sumac,
  5. drizzle on some extra virgin olive oil.
  6. Adjust seasoning (salt, lemon, pepper, etc.) at the table.

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