15 Min
12-15 Min
4 (8 Tacos)
Main
Halloumi meets Ras El Hanout seasoning
Crisp, salty halloumi glazed with warm honey and scented with THE SOUK ras el hanout, tucked into soft tortillas with a fresh tomato salsa. Frying halloumi hot and glazing off-heat is a proven method for golden edges and a lacquered finish.
Ingredients
Halloumi and glaze
400 g halloumi, cut into 1 cm slices or batons
6 g THE SOUK ras el hanout
10 ml olive oil (OLEA432)
30 g runny honey (Florale No1)
10 g lemon juice
Optional: 0.5 g chili flakes
Tomato salsa
250 g ripe tomatoes, small dice
40 g red onion, very finely chopped
5 g jalapeño or green chili, minced
15 g lime juice
10 g coriander leaves, chopped
2 g fine salt
10 ml olive oil (optional)
Directions
Make the salsa
Combine tomato, onion, chili, lime, coriander, and salt. Rest 10 minutes so juices mingle. Classic pico de gallo ratios guide the balance.
Season the halloumi
Toss halloumi with THE SOUK and olive oil until coated. Ras el hanout partners well with halloumi in pan preparations
Sear
Heat a non-stick pan over medium-high. Sear halloumi in a single layer 1–2 minutes per side until deep golden. Patting dry and hot pan contact give color without sticking.
Glaze off-heat
Remove pan from heat. Add honey and lemon, toss to coat, then return to low heat 20–30 seconds to lacquer without scorching sugars.
Warm tortillas
Briefly dip each corn tortilla in water and heat on a very hot dry pan until pliable with toasty spots; keep wrapped so they stay soft.
Build the tacos
Fill tortillas with glazed halloumi and spoonfuls of tomato salsa. Finish with coriander and a squeeze of lime.
Nutrition & Chef Notes
Halloumi browns best when dry and cooked hot in a little oil; aim for a deep golden crust and a soft interior.
Honey is added after searing so sugars do not burn, yielding a glossy glaze.
For a milder salt profile, soak halloumi briefly in cool water or milk, then pat dry before cooking.
Tortillas stay supple when heated with moisture and held wrapped until serving.
Frequently Asked Questions
Corn or flour tortillas?
Corn brings nutty flavor and keeps the dish gluten-free; either style works if warmed properly and kept wrapped.
Can the halloumi be grilled instead of pan-fried?
Yes. Grill over medium-high heat 3–5 minutes per side after oiling; glaze off-heat.
Make it spicier?
Stir chili flakes into the honey or add minced serrano to the salsa; core method is unchanged.
Why It Works
THE SOUK ras el hanout brings warm spice and gentle florals that love salty cheeses; a quick oil toss blooms fat-soluble aromas on the halloumi surface. Honey added off-heat gives sheen and a sweet counterpoint without bitterness. Moist-heat tortilla warming keeps wraps flexible so the crisp cheese and juicy salsa stay intact in each bite
