Frying Halloumi: The Perfect Timing For A Crispy Treat

Halloumi is a semi-firm, salty cheese from Cyprus that is popular in Greek cooking. It is made from sheep and/or goat's milk and has a high melting point, which makes it ideal for frying or grilling. When frying halloumi, it is important to use a non-stick pan and to cook the cheese for 1-2 minutes on each side, or until golden brown. The cheese should be sliced into thick pieces, around 0.5-1 cm, and served immediately as it will become rubbery when it cools.

How to get the perfect grill marks on halloumi cheese

Halloumi is a semi-firm, salty cheese from Cyprus that's perfect for grilling or frying. It has a high melting point, so it won't melt in the pan, making it ideal for getting those perfect grill marks. Here's how to do it:

Step 1: Cut the Halloumi

Cut the halloumi into thick slices, about half a centimetre to one centimetre thick. You can also cut it into sticks or cubes if you prefer. The thicker the slices, the gooier the cheese will be in the middle.

Step 2: Prepare the Pan

Use a non-stick frying pan or a griddle pan to get those perfect grill marks. If you're using a non-stick pan, you don't need to add any oil. If you're using a stainless steel pan, a dash of olive oil will help to prevent sticking. Heat the pan to a medium temperature.

Step 3: Cook the First Side

Place the halloumi slices in a single layer in the pan, being careful not to overcrowd the pan. The cheese will release some liquid as it cooks. Wait until the liquid has evaporated and the underside of the cheese turns golden brown before flipping. This should take about a minute or two.

Step 4: Flip and Cook the Second Side

Once the first side is golden brown, flip the halloumi slices and cook the other side. This side will cook more quickly, so keep an eye on it and remove the cheese from the pan once it reaches your desired level of doneness.

Step 5: Serve Immediately

Halloumi is best served immediately, as it can become rubbery if allowed to cool. Enjoy your perfectly grilled halloumi!

How long to fry halloumi for a soft centre

Frying halloumi is a quick and easy process that results in delicious crispy, golden cheese with warm and creamy centres. Here is a step-by-step guide on how to achieve the perfect fried halloumi with a soft centre:

Step 1: Prepare the Halloumi

Start by slicing the halloumi into thick pieces, ideally between half a centimetre and one centimetre thick. Thicker slices will result in a gooey, soft centre, while thinner slices may become dry and hard. You can use a crinkle cutter to create fake grill lines on the cheese.

Step 2: Heat the Pan

Add the halloumi slices to a non-stick frying pan. If you don't have a non-stick pan, you can use a stainless steel pan, but be sure to add a dash of oil to prevent sticking. Turn the heat to medium and let the pan heat up.

Step 3: Cook the First Side

The halloumi will start to release liquid as it cooks. Wait until all the liquid has been released and evaporated before flipping the cheese. The underside of the halloumi should be golden brown. This should take around a minute or two.

Step 4: Flip and Cook the Second Side

Flip each slice of halloumi and cook the other side. This side will brown more quickly, usually within a minute. Keep a close eye on the cheese to avoid overcooking, which can make the halloumi tough and rubbery.

Step 5: Serve Immediately

Fried halloumi is best enjoyed straight away. It tends to become rubbery as it cools, so it's essential to serve it while it's still warm and soft. You can sprinkle it with dried herbs, ground cumin, or smoked paprika for extra flavour. Enjoy!

How to dry fry halloumi

Ingredients

• 1 block (8-9 oz) halloumi cheese
• Olive oil (optional)
• Seasonings of your choice (e.g. dried herbs, ground cumin, smoked paprika, oregano, mint, red pepper, paprika, lemon juice)

Utensils

• Non-stick frying pan
• Spatula
• Paper towels
• Plate

Method

• Slice the halloumi: Cut the halloumi into fairly thick slices, ideally between half a centimetre and one centimetre thick. You can also cut the halloumi into sticks or cubes if you prefer.
• Prepare the pan: Heat a non-stick frying pan over medium-high heat. You don't need to add any oil, but if you want to, choose an olive oil with a high smoke point, not extra virgin olive oil.
• Add the halloumi: Place the halloumi slices in the pan in a single layer, being careful not to overcrowd the pan.
• Cook the first side: Allow the halloumi to cook for a few minutes without moving it. It will release some liquid, which will then evaporate. Don't flip the halloumi until the excess liquid has evaporated and the underside is golden brown.
• Flip the halloumi: When the first side is browned to your liking, flip each slice and cook the other side. This side will brown more quickly, so keep an eye on it and remove the halloumi from the heat once it reaches your desired level of browning.
• Serve immediately: Halloumi is best enjoyed straight away, as it can become rubbery if left to cool. You can sprinkle it with seasonings like dried herbs, oregano, mint, or red pepper, paprika, lemon juice or drizzle it with honey for a sweet and salty treat.

Tips

• If you want grill marks on your halloumi, use a griddle pan instead of a flat frying pan, or cut the cheese with a crinkle cutter.
• If you don't have a non-stick pan, you can use a stainless steel pan, but you'll need to use a lower heat and add a dash of oil to prevent sticking.
• Be prepared for some smoke and sizzling as the halloumi cooks. Turn on the vent, open a window, or use a fan to avoid set off your smoke alarm.
• If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat before serving.

How to prevent halloumi from sticking to the pan

Frying halloumi in a pan can be a little tricky, as it has a tendency to stick. Here are some tips to prevent that from happening.

Firstly, it is recommended to use a non-stick pan. If you don't have one, a stainless-steel pan will do, but you will need to adjust your technique accordingly. For a non-stick pan, you can simply place the halloumi in the pan without any oil, as the cheese releases liquid while cooking, which prevents sticking. However, it is still recommended to use a good-quality non-stick pan, just in case. If you are using a stainless-steel pan, turn down the heat to low, and add a dash of oil to prevent sticking.

Secondly, when frying halloumi, it is important to be patient and not move the cheese around too much. After a minute or two in the pan, the halloumi will start to release some liquid. Don't flip the cheese yet – wait until the liquid has been released and evaporated. The salty substance left in the pan will turn golden brown when the excess liquid has gone, and this is the time to flip the cheese. The second side will brown more quickly, so keep an eye on it.

Finally, it is important to serve the halloumi as soon as possible, as it will become rubbery as it cools.

How to serve halloumi

Halloumi is a semi-firm, salty cheese that originates from Cyprus. It is a very versatile cheese that can be baked, grilled, or fried. It is also a non-melting cheese, which makes it perfect for frying and grilling. Here are some tips on how to serve halloumi:

As an appetizer or part of a mezze platter

Halloumi can be served as a fun and elevated appetizer or as part of a mezze platter. It can be drizzled with honey and served with fruit, such as grapes, figs, or berries, for a sweet and salty combo. It can also be served with a dash of za'atar or added to a cheese board.

As a salad topping

Fried halloumi is a great addition to salads. It can be crumbled into a halloumi chilli or added to a roasted asparagus and tomato salad, or a roasted vegetable salad.

In sandwiches or wraps

Halloumi can be served in sandwiches or wraps, just like Middle Eastern Labneh and Baked Feta. It can also be used in place of buns for meat-free burgers or sandwiches.

With grilled fruit

For a sweet and savory dish, halloumi can be served with grilled fruit such as peaches, plums, or apricots.

As part of a Greek meze table

Halloumi is a popular addition to a Greek meze table. It can be served with a tomato garnish and balsamic vinaigrette, or simply with olive oil for a pure taste.

With warm pita and fresh vegetables

In parts of the Middle East, halloumi is often served as part of a savory breakfast or brunch with warm pita, fresh vegetables, or a tangy tomato and cucumber salad.

Other tips:

• Halloumi is best served immediately while still warm and soft. It tends to become rubbery as it cools.
• When frying halloumi, do not overcrowd the pan. Cook it in a single layer to help it brown evenly.
• Halloumi is delicate, so handle it carefully when flipping. Use a spatula that is large enough to support the cheese.

Frequently asked questions