Smoked Halloumi with Hickory and Honey

Name: Geräucherter Halloumi mit Hickory und Honig
Total time: 2 h
Ingredients: 400 g Halloumi; 50 g Hickory-Räucherchips; 30 ml Flüssiger Honig; 15 ml Olivenöl; 2 g Chiliflocken

Grilling CheeseOtherCold SmokingMedium2-3 hrsCold smoking 15-20°C, then grill at 200°CHickory

Halloumi is first cold smoked over hickory wood and then glazed with honey and caramelized on the grill.

Ingredients(for 0.5 kg)

Halloumi400 g

Hickory wood chips50 g

Liquid honey30 ml

Olive oil15 ml

Chili flakes2 g

Instructions

Drying

30 Min.

Pat halloumi dry and place on a wire rack to air dry for 30 minutes at room temperature.

Cold Smoking

1,5-2 Std.

Cold smoke halloumi in the smoker at max. 15-20°C with hickory chips for 1.5-2 hours.

Grilling

5-6 Min.

Brush smoked halloumi with olive oil and grill on hot grill at 200°C for 2-3 minutes per side.

Glazing

2 Min.

In the last 2 minutes, apply honey and chili flakes to the cheese and let caramelize briefly.

Plating

2 Min.

Serve immediately and garnish with additional chili flakes and a drizzle of honey if desired.

Pro Tip

Apply the honey only in the last 2 minutes of grilling so it caramelizes nicely without burning.

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