Once you have the pitas, these come together in just a few minutes, and while they're not substantial enough to be a meal in themselves they make an excellent side or appetizer.

While the recipe calls for (and is delicious with) mint, I think pesto would also work excellently with these.

Grilled Halloumi Pitas

Slightly modified from Our Syria, p.88

Ingredients

• 4 sourdough pitas
• ½ lb haloumi, sliced and lightly grilled 
• fresh mint, chopped, to taste (about 1-2 tbsp per pita)
  
• olive oil

Directions

1. Heat a cast iron pan or griddle, and a griddle press (or, if you don't have one, a smaller cast iron pan) over medium heat.
   
2. Arrange a layer of halloumi to cover half of each pita.
3. Sprinkle the mint over the halloumi, then fold the pita over to cover.
4. Brush the exterior of the pitas (both sides) very generously with olive oil.
5. Cook in the pan until browned, 3-4 minutes, with the hot press on top squishing it down; we found that 2 pitas fit comfortably in this arrangement.
6. If the press isn't hot enough, you may need to flip the pitas over and keep cooking, using the press for weight alone rather than heat.