Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara
Welcome to my kitchen, darlings! When I was growing up in Tel Aviv, late summer meant figs falling off the branches and smoky grills firing up on every corner. This dish is a love letter to those sun-drenched memories. The inspiration hit me during a trip to a bustling market in Athens, where I watched a vendor blister fresh figs over open coals. I knew immediately I had to pair them with my absolute weakness: squeaky, golden-seared halloumi. But every great cheese needs a canvas, and for this, I turned to my favorite North African-infused pepper dip, muhammara. Roasting the red peppers until they are completely charred brings a deep, smoky sweetness that marries the earthy crunch of walnuts with a kiss of pomegranate molasses. What makes this recipe truly special to me is the contrast—hot and cold, sweet and salty, crisp and creamy. And please, do not skip the sizzling pine nut butter poured over the top right before serving; that little moment of theatrical warmth ties the whole plate together. If you can't find fresh figs, try roasted stone fruit or even pears. Remember, more herbs is always the answer, so pile them high!
Featured Recipe
Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara
Golden, squeaky slabs of fire-scorched halloumi and jammy charred figs rest on a rich bed of roasted red pepper and walnut muhammara. Finished with a sizzling pine nut pour-over and an avalanche of fresh herbs, this is the mezze centerpiece of my dreams.
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Timeline
Ingredients
- 14 oz Halloumi cheese(Cut into 3/4-inch thick slabs)
- 3 large Red bell peppers(Sweet and firm)
- 6 medium Fresh figs(Halved lengthwise; sub fresh black grapes or plums if figs are unavailable)
- 1 cup Shelled walnuts(Raw)
- 3 tbsp Pine nuts
- 3 cloves Garlic(Peeled)
- 3 tbsp Pomegranate molasses(Divided use)
- 0.5 cup Extra-virgin olive oil(Divided use)
- 1 tsp Ground cumin
- 1.5 tsp Aleppo pepper(Or substitute 1 tsp Silk chili or red pepper flakes)
- 0.33 cup Panko breadcrumbs(Toasted sourdough crumbs also work beautifully)
- 2 tbsp Fresh lemon juice(From 1 lemon)
- 0.5 cup Fresh mint leaves(Roughly torn)
- 0.5 cup Fresh cilantro(Leaves and tender stems)
- 0.5 cup Fresh pomegranate seeds(For crunch and brightness)
- 0.5 tsp Flaky sea salt(Plus extra for finishing)
Instructions
- 1
Char 3 large red bell peppers directly over an open gas burner flame or grill on high heat, turning every few minutes with tongs until the skins are thoroughly blackened and blistered all over.
12 min
Tip: If cooking indoors without a gas burner, char them on a foil-lined sheet pan under your oven's broiler set to high.
- 2
While the peppers char, place 1 cup shelled walnuts and 3 tbsp pine nuts in a dry skillet over medium heat. Toast for 4-5 minutes, shaking frequently, until fragrant and golden brown. Immediately transfer to a small bowl so they stop cooking.
5 min
Tip: Pine nuts go from golden to burnt in seconds, so stay right by the stove!
- 3
Transfer the blackened peppers to a bowl and cover tightly with a plate or plastic wrap to steam for 8 minutes. Once cool enough to handle, peel away the charred skins, remove stems and seeds, and roughly chop the smoky sweet flesh.
8 min
Tip: Don't rinse the peppers under water! You'll wash away all that glorious smoky flavor.
- 4
In a food processor, combine the chopped fire-roasted peppers, toasted walnuts (reserving the pine nuts for later), 3 cloves garlic, 2 tbsp pomegranate molasses, 1 tsp ground cumin, 1.5 tsp Aleppo pepper, 1/3 cup panko breadcrumbs, 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, and 1/2 tsp flaky sea salt. Pulse until a textured, thick, vibrant red spread forms.
6 min
Tip: Pulse rather than puree endlessly—muhammara needs that delightful nutty graininess.
- 5
Heat 2 tbsp extra-virgin olive oil in a large cast-iron skillet over high heat until shimmering. Add 14 oz halloumi cheese slabs and cut-side-down 6 medium fresh figs. Sear for 2-3 minutes per side until the halloumi develops a deep golden crust and the figs are caramelized and warm.
6 min
Tip: Ensure the halloumi is patted completely dry with paper towels before hitting the hot oil for maximum sear.
- 6
Swoosh the warm muhammara generously across the base of a wide serving platter. Arrange the seared halloumi slabs and jammy figs over the top. Warm the reserved pine nuts in the remaining 2 tbsp extra-virgin olive oil for 1 minute and pour over the dish. Drizzle with the remaining 1 tbsp pomegranate molasses and shower with 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro, and 1/2 cup fresh pomegranate seeds.
5 min
Tip: Serve immediately while the halloumi is warm, crispy, and delightfully soft inside.
Chef's Notes
In Tel Aviv, a spread without contrast is a crime! Squeaky, salty halloumi needs sweet acidity and earthy heat to shine. Muhammara—a classic Syrian red pepper and walnut dip—is one of my absolute favorite accompaniments because it provides smoky warmth and crunch without heavy dairy. Serve this with warm pita or flatbread for scooping.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.