Besa’s Grilled Halloumi Recipe

Delight in a sweet-savory dish that makes the perfect starter to any meal
Besa's Grilled Halloumi
Besa’s Grilled Halloumi

Besa offers up a menu of creative cuisine. Here, the downtown Detroit restaurant shares its recipe for its sweet and savory grilled halloumi, a great starter to any dinner.

How to Make Besa’s Grilled Halloumi


3 red onions 

3 cups sugar

1/2 Tbsp. salt 

1/4 tsp. red chili flakes 

1 tsp. fennel seeds

3 qt. red wine vinegar

2 sprigs fresh thyme (chopped) 

Canola oil

3/4-in. slices halloumi 

Fresh figs, sliced 

1 tsp. olive oil


Small-dice red onions and place in a 2-qt. sauce pot along with sugar, salt, red chili flakes, fennel seeds, red wine vinegar, and thyme. Bring mixture to a simmer and reduce on medium-low heat until thickened (the liquid should coat the back of a spoon). Allow marmalade to cool at room temperature for 1 hour before serving.

Heat a cast iron pan on medium heat until hot and add a drizzle of canola oil. Sear halloumi slices on both sides for 1-2 minutes. Remove from pan and lightly season with salt. Place seared cheese on a plate and top each slice with marmalade. Place fig slices on top and drizzle with olive oil.

Besa, 600 Woodward Ave., Detroit; 313-315-3000;

This story is featured in the October 2021 issue of Hour Detroit magazine. Read more stories in our digital edition. 

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Lyndsay Green, a New York native, spent several years as a beauty editor at national glossies, including Ebony, Glamour magazine’s Glam Belleza Latina, and Teen Vogue. After relocating to Detroit in 2017, she served as managing editor at Hour Detroit, and has since transitioned into the role of the magazine's dining editor. Green devotes most of her time to eating her way through metro Detroit's culinary scene. At home, she's a budding homesteader growing her own organic produce — and a decent cook, too! Find her on Instagram at @ladyluff and email her at