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Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara

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.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 12 minutes
4
medium
appetizerside dish
mezzehalloumifire roastedmuhammara+1

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Timeline

32 minutes
0m10m20m30m
Char Red Peppers
12m
Toast Walnuts & Pine Nuts
5m
Steam & Peel Peppers
8m
Blend Muhammara
6m
Sear Halloumi & Figs
6m
Assemble & Finish
5m

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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara take to make?

Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara takes about 32 minutes total. That includes 20 minutes of prep and 12 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara?

The main ingredients are: Halloumi cheese, Red bell peppers, Fresh figs, Shelled walnuts, Pine nuts, Garlic, Pomegranate molasses, Extra-virgin olive oil, Ground cumin, Aleppo pepper, Panko breadcrumbs, Fresh lemon juice, Fresh mint leaves, Fresh cilantro, Fresh pomegranate seeds, Flaky sea salt.

What type of meal is Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara?

Fire-Roasted Halloumi & Charred Figs over Smoky Walnut Muhammara is categorized as: appetizer, side dish.