Shawarma-Spiced Halloumi with Pistachio Rice and Israeli Salad

Shawarma spice isn’t just for meat-this vegetarian dish proves it. Halloumi, a sturdy grilling cheese, gets a crispy exterior and melty interior when seared, making it the perfect canvas for warm, aromatic shawarma seasoning. Paired with pistachio-flecked rice, a refreshing Israeli cucumber-tomato salad and a drizzle of garlicky white sauce, this meal is a delightful balance of textures and flavors.

Ready in just 35 minutes, this recipe brings Middle Eastern-inspired comfort to your table. The halloumi crisps up beautifully, the rice is nutty and fragrant and the salad adds a bright, tangy contrast. Whether you’re a vegetarian or just looking for a flavorful meatless meal, this dish is sure to satisfy.

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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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive 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 garlicky white sauce: In a small bowl, combine sour cream, hot sauce and a squeeze of lemon juice (about 1 teaspoon). Grate in the garlic clove and stir until smooth. Set aside.
3. Make the Israeli salad: Dice the mini cucumber and grape tomatoes into small cubes. Finely chop the shallot. Toss together with a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt. Set aside.
4. Toast the pistachios: Roughly chop the pistachios. In a small skillet over medium heat, toast them for 2-3 minutes until fragrant. Remove from pan and set aside.
5. Cook the halloumi: Slice the grilling cheese into 1/2-inch thick pieces. Pat dry with paper towels. Sprinkle both sides with shawarma spice blend. In a non-stick skillet over medium-high heat, add 1 teaspoon cooking oil. Sear the halloumi for 2-3 minutes per side until golden brown and crispy.
6. Assemble the dish: Fluff the rice and stir in the toasted pistachios and 1 tablespoon butter. Divide the pistachio rice between plates. Top with the shawarma-spiced halloumi. Serve the Israeli salad on the side and drizzle the garlicky white sauce over the halloumi and rice.

Recipe Tips

FAQ

Can I use a different cheese instead of halloumi?

Halloumi is ideal because it holds its shape when seared. You could try paneer or firm tofu, but the texture will be different.

What can I substitute for pistachios?

Chopped almonds or walnuts work well in place of pistachios.

Is this dish spicy?

The shawarma spice blend is mildly warm and the hot sauce in the white sauce adds a subtle kick. Adjust the hot sauce to your preference.