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Tangy Halloumi Flatbread
A tangy Middle Eastern halloumi flatbread with cucumber and red onion, finished with pomegranate molasses and tahini, served over pita bread.
Ingredients
Instructions
Slice the halloumi and braise it over medium-high heat until well browned, about 6 minutes.
Add the cucumber and red onion, cooking until softened, about 4 minutes.
Stir in the pomegranate molasses and tahini for 2 minutes.
Warm the pita bread separately.
Let everything simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the pita bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
