SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/crispy-air-fried-halloumi-with-pomegranate-molasses-drizzle
Printed September 2, 2026
Printed September 2, 2026
Air Fryer Alchemist
Crispy Air-Fried Halloumi with Pomegranate Molasses Drizzle
Halloumi achieves its ultimate form in the air fryer: impossibly crispy outside, molten inside, with none of the pan-frying oil. A Middle Eastern-inspired marvel in minutes.
Ingredients
- 10 oz halloumi cheese, sliced into 1/2-inch thick planks
- 3 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1 teaspoon Aleppo pepper flakes
- 2 tablespoons fresh mint leaves, torn
- 1 tablespoon za'atar
- 1/4 cup pomegranate arils
- Juice of 1/2 lemon
Preparation
Halloumi in the air fryer is a game-changer. Without a drop of oil, you achieve a crackling golden crust that gives way to stretchy, squeaky cheese perfection. The contrast with the sweet-tart pomegranate molasses creates an addictive sweet-savory dynamic.
Preparation
- Pat halloumi slices dry with paper towels—moisture is the enemy of crispiness.
- Sprinkle za'atar evenly over both sides of each slice.
- Arrange halloumi in a single layer in the air fryer basket, leaving space between pieces.
- Air fry at 375°F for 8-10 minutes, flipping halfway through, until deeply golden and crispy.
- While the cheese cooks, whisk together pomegranate molasses, honey, and lemon juice in a small bowl.
- Transfer crispy halloumi to a serving platter immediately.
- Drizzle generously with the pomegranate mixture.
- Scatter Aleppo pepper, fresh mint, and pomegranate arils over the top.
Serve these as part of a mezze spread or as a stunning appetizer. The cheese must be eaten hot—as it cools, the texture changes. The air fryer method means you can make multiple batches quickly without the smoke and splatter of pan-frying.
