Shawarma-Spiced Halloumi with Pistachio Rice and Israeli Salad

This dish brings together the bold, aromatic flavors of shawarma spice with the satisfying texture of halloumi cheese. The cheese is pan-fried until golden and crisp on the outside, while staying soft and melty inside. Paired with fluffy basmati rice studded with crunchy pistachios, a bright cucumber-tomato salad and a creamy garlic sauce, every bite is a balance of savory, fresh and tangy.

Perfect for a quick weeknight dinner, this recipe is packed with Middle Eastern-inspired ingredients and comes together in under 30 minutes. The garlic sauce adds a cool, zesty finish that complements the warm spices beautifully.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup basmati rice, 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the garlic sauce: In a small bowl, combine sour cream, hot sauce, juice of half the lemon and a pinch of salt. Grate the garlic clove into the bowl and mix well. Set aside.
3. Make the Israeli salad: Dice the mini cucumber and grape tomatoes into small pieces. Finely chop the shallot. Place in a bowl, add a squeeze of lemon juice, a drizzle of olive oil, salt and pepper. Toss to combine.
4. Toast the pistachios: Roughly chop the pistachios. In a small skillet over medium heat, toast them for 1-2 minutes until fragrant. Set aside.
5. Cook the halloumi: Slice the halloumi into 1/2-inch thick slabs. Pat dry with paper towels. Season both sides with shawarma spice blend. Heat 1 teaspoon cooking oil in a non-stick skillet over medium-high heat. Add the halloumi and cook for 2-3 minutes per side, until golden brown and crispy. Remove from pan.
6. Assemble the dish: Stir the toasted pistachios and a pat of butter into the cooked rice. Divide the rice between plates. Top with the crispy halloumi, a generous spoonful of Israeli salad and drizzle with the garlic sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different cheese instead of halloumi?

Halloumi is ideal because it holds its shape when heated. You can substitute with paneer or a firm, non-melting cheese, but the texture will differ.

What can I serve with this dish?

This dish is a complete meal, but you can add warm pita bread or a side of hummus for extra heartiness.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi in a skillet to restore crispiness.