Shawarma-Spiced Halloumi Bowls with Pistachio Rice and Israeli Salad

Get ready for a flavor-packed vegetarian dinner that brings the best of Middle Eastern cuisine to your table. Crispy, melty halloumi cheese is seasoned with aromatic shawarma spice and pan-seared until golden, then served over fluffy pistachio rice with a refreshing cucumber-tomato salad and a creamy garlic white sauce.

This dish is all about contrast: the salty, squeaky halloumi, the nutty rice, the bright salad, and the tangy sauce come together for a satisfying meal that’s ready in under an hour. Perfect for a weeknight adventure or a weekend treat.

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Ingredients

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel, and thinly slice the shallot; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate the garlic. Roughly chop the pistachios. Trim and halve the cucumber lengthwise, then thinly slice crosswise into half-moons. Halve the tomatoes lengthwise. Zest and quarter the lemon.
2. Melt 1 tablespoon butter in a small pot over medium-high heat (use 2 tablespoons butter and a medium pot for 4 servings). Add the minced shallot, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice Blend (you’ll use the rest later), and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15–18 minutes. Keep covered off heat until ready to serve.
3. In a medium bowl, combine the cucumber, tomatoes, and as much sliced shallot as you like. Toss with a drizzle of olive oil, a big squeeze of lemon juice, a pinch of lemon zest, salt, and pepper. In a small bowl, combine the sour cream with the remaining garlic to taste. Season with salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Cut the grilling cheese into four large slices (eight slices for 4 servings). Place on a plate and season all over with the remaining Shawarma Spice Blend, salt, and pepper. (It’s OK if not all the spice sticks.) Shake off any excess spice blend.
5. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add the seasoned grilling cheese and cook until browned, 1–2 minutes per side.
6. Fluff the rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Divide the rice between shallow bowls. Top with the salad and grilling cheese. Drizzle the cheese with the garlicky white sauce and hot sauce to taste. Sprinkle with the remaining pistachios. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, halloumi is ideal for its high melting point, but you can substitute with paneer, queso blanco, or firm tofu (pressed and pan-fried).

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend and stock concentrate to ensure no gluten additives.

Can I make this ahead?

The rice and salad can be prepared a day in advance. Cook the cheese and assemble just before serving for the best texture.