Fried Halloumi Sandwiches with Pickled Onion, Pomegranate Mo

Ingredients

1 small red onion, halved and thinly sliced

3 tablespoons lemon juice

3 teaspoons ground sumac, divided

2 teaspoons Aleppo pepper, divided (optional)

Kosher salt and ground black pepper

2 8.8-ounce packages halloumi cheese (see headnote), sliced ¼ to ½ inch thick and patted dry

2 tablespoons extra-virgin olive oil

1 cup lightly packed fresh mint

2 tablespoons pomegranate molasses

4 pita breads

Directions

In a small bowl, combine the onion, lemon juice, 2½ teaspoons sumac, 1½ teaspoons Aleppo pepper (if using) and ¼ teaspoon salt. Using your fingers, gently rub the onion slices until slightly wilted; set aside for about 15 minutes.

In another small bowl, stir together the remaining ½ teaspoon sumac, the remaining ½ teaspoon Aleppo pepper (if using) and ¼ teaspoon black pepper. Sprinkle this spice mix onto both sides of the halloumi slices.

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the halloumi in a single layer and cook, undisturbed for the first couple minutes then occasionally flipping each slice, until browned on both sides, 4 to 6 minutes total; reduce the heat if the cheese is browning too quickly. Transfer to a plate and drizzle with the pomegranate molasses.

Cut each pita round in half and stuff with the cheese, onions and mint.