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