Za'atar-Spiced Freekeh & Halloumi Skillet with Pomegranate Molasses Drizzle

This hearty vegetarian skillet combines nutty freekeh with pan-seared halloumi and bold Middle Eastern flavors. The za'atar spice blend adds earthy depth, while pomegranate molasses lends a tangy-sweet finish. Ready in 35 minutes, it's perfect for weeknights yet impressive enough for guests.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cracked freekeh
• 2 cups vegetable broth
• 8 oz halloumi cheese, sliced ½" thick
• 2 tbsp za'atar seasoning
• 3 tbsp pomegranate molasses
• 2 tbsp olive oil
• ½ cup chopped fresh parsley
• ¼ cup toasted pine nuts
• 1 lemon (zest + wedges for serving)

Instructions

1. Rinse freekeh under cold water. Toast in a dry skillet over medium heat for 2 minutes.
2. Add broth, bring to boil, then reduce heat to low. Cover and simmer 20 minutes.
3. Meanwhile, pat halloumi dry and rub with 1 tbsp za'atar seasoning.
4. Heat olive oil in separate skillet. Cook halloumi 2-3 minutes per side until golden.
5. Fluff cooked freekeh with fork and stir in remaining za'atar and lemon zest.
6. Plate freekeh, top with halloumi slices, and drizzle with pomegranate molasses.
7. Garnish with parsley, pine nuts, and extra za'atar.
8. Serve immediately with lemon wedges.

Chef's Note

For extra crispiness, blot halloumi with paper towels before cooking and don't overcrowd the pan.

Make-Ahead Tips

Store cooked freekeh and uncooked halloumi separately in fridge for up to 3 days.

Substitutions

Quinoa for freekeh, feta for halloumi (reduce cooking time), or date syrup for pomegranate molasses.