Honey-Sriracha Halloumi Bites
Crispy, golden-brown cubes of salty halloumi glazed in a spicy, sweet honey-chili sauce.
Recipe Author
Riff Kitchen@riffkitchen
ModernSnackVegetarian
Honey-Sriracha Halloumi Bites
Crispy, golden-brown cubes of salty halloumi glazed in a spicy, sweet honey-chili sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 8 cook
- 13 min
- servings
- 2
- effort
- Easy
Chef's note
The contrast between the hot, squeaky cheese and the sticky, spicy-sweet glaze makes this an addictive snack that comes together in under ten minutes.
Method
7 steps · tap one to tick it off
Tips
Cut the cubes evenly. Even cubes brown at the same rate on every side, so none are still pale while others scorch.
Leave the cubes alone to brown. Halloumi sticks and tears if moved too soon. Once a golden crust forms, it releases from the pan on its own.
Have the glaze whisked before searing. Honey burns within a minute in a hot pan. Pour it in, toss, and take the halloumi off as soon as it bubbles and coats.
Swaps
No fresh parsley? Cilantro, mint or sliced scallion greens.
No olive oil? Any neutral oil, or none at all in a good non-stick pan, where halloumi browns well dry.
Storage
Fridge: Best eaten the day it is made. Halloumi turns firm and squeaky as it cools; leftovers keep 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the glazed halloumi thaws rubbery and wet.
Reheat: In a hot non-stick skillet for a minute or two, turning, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
The contrast between the hot, squeaky cheese and the sticky, spicy-sweet glaze makes this an addictive snack that comes together in under ten minutes.
Instructions
Follow the steps to perfection.
Tips
Cut the cubes evenly. Even cubes brown at the same rate on every side, so none are still pale while others scorch.
Leave the cubes alone to brown. Halloumi sticks and tears if moved too soon. Once a golden crust forms, it releases from the pan on its own.
Have the glaze whisked before searing. Honey burns within a minute in a hot pan. Pour it in, toss, and take the halloumi off as soon as it bubbles and coats.
Swaps
No fresh parsley? Cilantro, mint or sliced scallion greens.
No olive oil? Any neutral oil, or none at all in a good non-stick pan, where halloumi browns well dry.
Storage
Fridge: Best eaten the day it is made. Halloumi turns firm and squeaky as it cools; leftovers keep 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the glazed halloumi thaws rubbery and wet.
Reheat: In a hot non-stick skillet for a minute or two, turning, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix