Pan-Fried Nabulsi Cheese

pan-fried halloumi on a decorative plate

I have a love-hate relationship with cheese. I love it so much that growing up my family would call me Ms. Cheese. I am not even kidding! Unfortunately, I developed an intolerance for dairy in the last few years and can’t enjoy cheese as much as I used to.

These however always hit the spot when I do decide to enjoy some dairy. They are lightly crisp on the outside yet super soft and melt in your mouth. How can you not give in? My mom made this all the time for Arabic breakfast and now I make it for my husband who loves it even more than I do!

They are so easy to make and trust me once you do then there is no going back. You will be hooked!


Nabulsi Cheese or Halloumi Cheese (as much as you would like to make)

Olive oil (enough to thinly coat the pan-about 2 tbsp)


Nabulsi and halloumi cheese are naturally salty. The first thing that needs to be done is to soak the cheese in water. So, add the cheese pieces into a bowl and cover with water overnight in the fridge. If in a rush, soak for at least one hour to remove excess salt.

Remove the water. Then, pat the cheese dry with a towel.

Add the oil to the pan and heat it up. Once the pan is semi-hot, add the cheese pieces. Cook for about 5 minutes on each side until they are brown in color and starting to melt. Place on the desired serving plate and enjoy for brunch!

I recommend enjoying this with some bread and eggs!

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  1. Have you looked in fermenting your cheese in brine solution to get around your intolerance? That is one of the traditional methods used to preserve cheese.

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