Fire-Roasted Halloumi & Charred Leeks with Sizzling Marcona Almond Shatta
Welcome to my kitchen! If there is one thing I learned growing up in Tel Aviv and later refining in London, it is that cheese loves fire. This dish—Fire-Roasted Halloumi and Charred Leeks with Sizzling Marcona Almond Shatta over Velvet Green Za'atar Tahini—is pure Mediterranean theater. I remember standing by the grill at a family gathering in Jaffa, watching leeks turn sweet and smoky in the embers, and thinking they deserved a dramatic stage. That memory inspired this recipe. What makes it so special to me is the sheer contrast of textures: the squeaky, blistered halloumi, the meltingly soft leeks, and that electric-green za'atar tahini base that ties it all together. My biggest tip? Do not skimp on the shatta. Pouring those sizzling, spiced Marcona almonds and their hot oil right over the dish at the very last second wakes up every single flavor. Remember, more herbs is always the answer, so feel free to bury this beauty in fresh mint and parsley. Enjoy making it your own!
Featured Recipe
Fire-Roasted Halloumi & Charred Leeks with Sizzling Marcona Almond Shatta over Velvet Green Za'atar Tahini
Thick slabs of squeaky halloumi blistered over open flames until golden and gooey, nestled alongside fire-melted sweet leeks. Everything is piled high over an electric-green za'atar tahini and crowned with a sizzling, fragrant skillet of spiced Marcona almonds and ruby pomegranate seeds.
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Timeline
Ingredients
- 14 oz halloumi cheese(cut into 3/4-inch thick slabs and patted dry)
- 3 medium leeks(dark green tops trimmed, washed thoroughly to remove grit)
- 5 tbsp extra virgin olive oil(divided)
- 1/2 cup raw sesame tahini(well-stirred)
- 3 tbsp fresh lemon juice(divided)
- 1/3 cup ice water(more if needed to achieve a silken ribbon consistency)
- 1/2 cup fresh flat-leaf parsley(leaves and tender stems packed)
- 1/4 cup fresh mint leaves(packed)
- 2 tbsp fresh za'atar leaves(or fresh oregano leaves)
- 2 garlic cloves(finely grated or minced)
- 1/3 cup roasted salted Marcona almonds(coarsely cracked)
- 1.5 tsp Aleppo pepper flakes(or crushed red pepper for extra heat)
- 1 tsp coriander seeds(coarsely crushed)
- 1 tbsp preserved lemon peel(rinsed and finely diced)
- 1.5 tbsp pomegranate molasses(for drizzling)
- 1/3 cup pomegranate seeds(fresh arils)
- 1/2 tsp flaky sea salt(such as Maldon)
- 1/4 tsp fresh cracked black pepper(to taste)
- 1/4 tsp black pepper(Seasoned on leeks in step 1)
- 1 tbsp extra virgin olive oil(Used to brush leeks in step 1)
- 1/4 tsp flaky sea salt(Used to season tahini in step 3)
- 1 tbsp fresh lemon juice(Used to dress leeks in step 4)
- 1 tbsp extra virgin olive oil(Used to dress leeks in step 4)
- 1 tbsp extra virgin olive oil(Used to brush halloumi in step 5)
- 2 tbsp extra virgin olive oil(Used to heat spices in step 6)
- 1/4 tsp flaky sea salt(Used to finish platter in step 8)
Instructions
- 1
Preheat an open-flame grill or heavy cast-iron grill pan over high heat until smoking hot. Brush 3 medium leeks with 1 tbsp extra virgin olive oil and season with a pinch of 1/4 tsp fresh cracked black pepper.
5 min
Tip: Leave the roots intact on the leeks while grilling to hold the layers together as they soften.
- 2
Place 3 medium leeks directly over the fire or on the grill grates. Char undisturbed for 10 to 12 minutes, turning every few minutes, until the outer layers are deeply blistered and blackened and the centers are tender and steam-softened. Transfer to a cutting board to rest.
12 min
Tip: Don't fear the blackened outer skin—it traps steam inside, making the inner layers meltingly sweet and buttery.
- 3
While the leeks roast, prepare the green za'atar tahini. In a high-speed blender or food processor, combine 1/2 cup raw sesame tahini, 1/2 cup fresh flat-leaf parsley, 1/4 cup fresh mint leaves, 2 tbsp fresh za'atar leaves, 2 garlic cloves, 2 tbsp fresh lemon juice, and 1/3 cup ice water. Blend on high speed for 2 minutes until glossy, bright green, and silky smooth. Season with 1/4 tsp flaky sea salt.
5 min
Tip: Ice water is the secret to emulsifying tahini into an impossibly fluffy, pale, velvet cloud.
- 4
Once the leeks are cool enough to handle, peel away and discard only the papery, intensely blackened outer skin. Slice the tender, smoky hearts on a sharp diagonal into 1 1/2-inch pieces. Toss in a small bowl with 1 tbsp fresh lemon juice and 1 tbsp extra virgin olive oil.
4 min
Tip: Keep a hint of the charred edge on the leek slices for that authentic wood-fired aroma.
- 5
Brush 14 oz halloumi cheese slabs on both sides with 1 tbsp extra virgin olive oil. Place directly onto the screaming-hot grill or pan. Sear for 2 to 3 minutes per side until prominent, deep fire-char marks form and the cheese turns delightfully soft and blistered on the outside.
5 min
Tip: Cook halloumi fast over intense heat so it develops a crackling crust before it loses its structural shape.
- 6
While the halloumi chars, heat the remaining 2 tbsp extra virgin olive oil in a small skillet over medium heat. Add 1/3 cup roasted salted Marcona almonds, 1.5 tsp Aleppo pepper flakes, and 1 tsp coriander seeds. Sizzle for 90 seconds until the spices release their aroma and the almonds turn golden brown. Remove from heat and stir in 1 tbsp preserved lemon peel.
3 min
Tip: Take the pan off the heat immediately once the spices become fragrant to prevent burning.
- 7
Assemble the platter: Spread the chilled velvet green za'atar tahini across a wide, shallow serving plate using the back of a large spoon. Artfully arrange the hot fire-roasted 14 oz halloumi cheese slabs and dressed charred leeks across the green base.
3 min
Tip: The contrast between the chilled herbaceous tahini and hot, sizzling cheese is pure magic.
- 8
Spoon the sizzling spiced Marcona almond shatta evenly over the halloumi and leeks. Drizzle with 1.5 tbsp pomegranate molasses, scatter 1/3 cup pomegranate seeds across the top, and finish with the remaining 1/4 tsp flaky sea salt.
2 min
Tip: Serve immediately alongside warm pita or charred flatbread while the cheese is soft and gooey.
Chef's Notes
When eating mezze in the Levant, hot squeaky cheese must always be eaten instantly off the coals before it cools and firms up. If you don't have fresh za'atar herb, fresh marjoram or broad-leaf oregano makes an aromatic substitute in the green tahini. Keep leftover green tahini in a glass jar in the fridge for up to 4 days—it makes anything you drizzle it on feel vibrant and alive.
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.