Bushra Griffith
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep’s milk. It is a versatile ingredient that can be cooked in different ways, including baked, grilled, fried, barbecued, or cooked in an air fryer. In this article, we will explore the different ways to cook halloumi at home, the various serving options, and the nutritional benefits of this delicious cheese. Whether you are a seasoned chef or a beginner in the kitchen, halloumi is a fun and indulgent treat that is easy to prepare and can be enjoyed in a variety of dishes.
How to cook halloumi cheese at home:
| Characteristics | Values |
|---|---|
| Type of cheese | Semi-hard, salty, made from goat or sheep's milk or a combination of both. Can be made with cow's milk as well. |
| Texture | Raw halloumi has a rubbery, squeaky texture. When cooked, it becomes soft, warm, and squidgy. |
| Taste | Salty, savoury, with a bit of a funk. |
| Colour | Turns golden brown when cooked. |
| Melting point | High melting point, allowing it to maintain its shape when cooked. |
| Ways to cook | Grilling, pan-frying, barbecuing, roasting, broiling, baking, air-frying, or frying. |
| Oil | Olive oil or any other cooking oil. |
| Time | 1-2 minutes on each side when pan-fried. 2-3 minutes on each side when grilled. 8-10 minutes when air-fried. |
| Temperature | 200 degrees Celsius when air-fried. |
| Serving | Best served immediately. Can be served with honey, thyme, fruits, vegetables, grains, pulses, etc. |
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What You'll Learn
How to fry halloumi cheese
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep's milk, or a combination of both. It has a rubbery, squeaky texture when eaten raw, but because of its high melting point, it is perfect for grilling or frying.
- Slice the halloumi into 1/2-inch-thick planks.
- Drizzle the planks with olive oil and use your hands to coat them on both sides.
- Heat a non-stick pan over medium-high heat and add enough oil to cover the bottom of the pan.
- Place the halloumi slices in the pan carefully – it will splutter! Use your hands so you can handle the pieces carefully.
- Cook for 1 to 2 minutes on one side, until a golden brown crust forms.
- Using a pair of tongs, turn over and cook for another 1 to 2 minutes, watching for the crust to form.
- The cheese will begin to release some liquid. Don't flip it just yet – wait until the liquid has all been released, and any excess liquid has evaporated.
- The second side will brown more quickly, as the liquid has already been released.
- Fried halloumi is best served immediately while still soft and warm. It can become rubbery if left to cool.
Serving Suggestions:
Halloumi is often served as a mezze or as part of a savory Mediterranean breakfast. It can be drizzled with honey and thyme, or dipped in honey or balsamic vinegar. It can also be served with fruit like grapes, berries, or figs, or as part of a salad.
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How to grill halloumi cheese
Grilling halloumi cheese is a simple process. First, cut the halloumi into 1/2-inch-thick slices. Drizzle olive oil on both sides of the halloumi slices and coat them evenly using your hands. Preheat your grill to a high temperature. When it is hot, place the halloumi slices on it and grill each side for 2-3 minutes until grill marks appear. You can turn the slices 90 degrees to get a criss-cross pattern.
Halloumi is a semi-hard, salty cheese made from goat or sheep's milk or a combination of both. It has a rubbery texture when eaten raw, but when grilled, it becomes soft and savoury. It has a high melting point, which makes it ideal for grilling. It is versatile and can be served in many ways. It can be paired with sweet foods like honey or fruit, or with more savoury foods like salads, grains, or pulses.
When grilling halloumi, be careful, as the cheese will sizzle and the oil may splatter. It is best to use a splatter guard for safety. When the halloumi is grilled to your liking, turn each piece over and repeat the process on the other side. This second side will brown more quickly, as the liquid has already been released.
Halloumi is best served immediately while it is still warm and soft. As it cools, it becomes rubbery. It is a great source of calcium and protein, but it is also high in salt and fat, so it should be eaten in moderation.
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How to bake halloumi cheese
Halloumi is a semi-hard cheese made by mixing goat's milk and sheep's milk, and sometimes cow's milk. It is commonly fried or grilled due to its high melting point. It is a versatile cheese that can be cooked in different ways, including baking, grilling, or frying.
Step 1: Preparing the Halloumi
Before baking, unfold the halloumi block to make a thinner rectangle. If the block is not unfoldable, slice it in half to create two thinner rectangles. Slice each rectangle into thin strips, similar to the size of tempeh bacon strips.
Step 2: Seasoning the Halloumi
Place the halloumi on a parchment paper-lined baking sheet. Drizzle olive oil, dry herbs like basil, rosemary, and oregano, and salt over the cheese. Toss with a spatula to coat evenly.
Step 3: Baking the Halloumi
Spread the halloumi in a thin layer, avoiding any overlap. Bake at 375°F or 425°F for 10 minutes. For a softer texture, reduce the baking time to 5 minutes.
Step 4: Drizzling with Honey
Remove the halloumi from the oven and drizzle with honey. Flip the slices so that the honey side is facing down. Return the halloumi to the oven and bake for another 8 to 10 minutes, until crisp and golden on both sides.
Step 5: Serving the Halloumi
Halloumi is best served immediately while warm and soft. It can be paired with a variety of dipping sauces, such as marinara, hot honey, ketchup, or honey mustard. Enjoy the crispy and cheesy goodness of baked halloumi as a snack or appetizer!
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How to barbecue halloumi cheese
Halloumi is a semi-hard, unripened, brined cheese made from goat and sheep's milk (sometimes with added cow's milk). It has a high melting point, which makes it perfect for barbecuing. Here is a step-by-step guide on how to barbecue halloumi cheese:
Step 1: Prepare the halloumi
- Drain the brine from the halloumi tub.
- Slice the halloumi into 1/2-inch-thick planks or sticks. You can also cut it into smaller squares or cubes if you want to thread them onto skewers.
Step 2: Prepare the grill
- Preheat your grill to medium-high heat (350 F to 375 F).
- Brush the grill with olive oil or vegetable oil to prevent the cheese from sticking.
Step 3: Grill the halloumi
- Place the halloumi slices directly on the grill bars.
- Grill for 2-3 minutes on each side, or until grill marks form and the cheese softens.
- If you are using skewers, brush them with olive oil or your marinade of choice and grill for about 5-10 minutes, turning them every few minutes.
Step 4: Serve the halloumi
- Halloumi is best served immediately while it is still warm, soft, and gooey.
- It can be served as an appetizer with a drizzle of honey, a squeeze of lemon, or a dash of za'atar.
- It can also be added to salads, sandwiches, or grain bowls.
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How to serve halloumi cheese
Halloumi is a very versatile cheese, and can be served in a variety of ways. It is a great source of calcium and protein, but it is also high in salt and fat, so it should be eaten in moderation.
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep's milk, or a combination of both. Sometimes cow's milk is added. It is popular in the Eastern Mediterranean and the Middle East, where it is often served as mezze or as part of a savoury breakfast. It has a high melting point, so it is perfect for grilling, frying, baking, barbecuing, or cooking in an air fryer. It is often used as a meat substitute in wraps, burgers, and kebabs.
Halloumi can be served as a quick and indulgent appetizer, or as part of a mezze platter or cheese plate. It can also be served with a drizzle of honey and some fresh fruit, such as grapes, berries, or figs. Fried halloumi is also a great addition to a salad—for example, a roasted asparagus and tomato salad, or a Greek salad. It can also be served with a refreshing drink, such as hibiscus iced tea or sangria.
Halloumi can be paired with sweet or acidic dressings and salsas, such as lemon juice, balsamic vinegar, olive oil, or honey. It can also be served with flatbread, or pressed panini-style with harissa paste. It can be added to wraps with avocado, crunchy vegetables, and fresh lime juice, served with chilli sauce or soured cream. It can also be served with grains like bulgur wheat and couscous, or pulses like green lentils and chickpeas.
Halloumi can also be served as a Lebanese dish with pomegranate molasses, or with tomatoes and pomegranate molasses, and chives. It can be cut into slices and toasted under the grill, or served with warm quinoa salad. It can also be used as a substitute for flatbread in a Lebanese-style pizza topped with hummus.
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Frequently asked questions
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep’s milk or a combination of both. It has a high melting point, making it ideal for grilling or frying.
Halloumi can be cooked in various ways, including grilling, pan-frying, barbecuing, roasting, or using an air fryer. When cooking halloumi, it's important to note that it tends to release liquid. Allow this liquid to evaporate before flipping the cheese to cook the other side.
Depending on your cooking method, halloumi typically takes around 1-3 minutes to cook on each side until golden brown.
Halloumi is a versatile cheese that can be served in many ways. It can be paired with sweet or acidic dressings, dips, or salsas to balance its salty flavour. It can also be served as part of a mezze platter, cheese board, or salad.
Yes, halloumi can be eaten raw, but its flavour and texture are enhanced when cooked. It is often served warm and soft to maintain its signature soft-but-firm texture and squeakiness.
