1 package of Halloumi cheese
1-2 sticks of butter
¼ cup of olive oil
½ cup unsalted pistachios, shelled and raw, chopped fine
4 oz (1/4 of a box) kataifi dough
1/3 cup honey
2 T dried jasmine flowers
6 tablespoons quince preserves
4 fresh figs

Preheat the oven to 375°F.

Start making the jasmine honey by heating it up in a saucepan until warm and loose.

Add in the dried jasmine flowers, stir, and heat slightly. Turn off the heat and let them steep while you prepare the other ingredients.

Slice the Halloumi cheese vertically in ¼-inch thick, rectangular slices.

Melt and cool the butter. In a bowl, combine the butter with the olive oil. Toss in the pistachios. Working quickly, moisten the kataifi dough in the pistachio mixture, and wrap it around a slice of cheese in one even layer. Repeat with each slice, and place on a baking sheet. Sprinkle the leftover pistachios on top of the bundles for decoration.

Bake in the preheated oven for fifteen minutes. You will know that the bundle is ready, because the kataifi dough will be a nice, golden brown on the outside, and the cheese will have softened and heated through on the inside.

Lightly heat up the jasmine honey to loosen it from the pan, and strain the honey into a jar.

Slice each fig vertically into 5 slices. You will need the three center slices.

Once the Halloumi bundles have cooked through, remove them from the oven immediately. Place one bundle on each plate.

Arrange the three center slices of fig to one side of the bundle, and place a dollop of the jam underneath.

Drizzle the Halloumi with the jasmine honey. Indulge!