Andy Montoya
Halloumi is a semi-hard cheese made from goat, sheep, or cow milk that is commonly fried or grilled due to its high melting point. Baking halloumi in the oven is a great way to add flavour and texture to your dish. In this article, we will explore the different ways to cook halloumi in the oven, the ideal temperature settings, and the various seasonings that can be used to create a delicious and crispy treat. Whether you're looking for a quick and easy side dish or a mouth-watering main course, baking halloumi in the oven is a versatile cooking method that will leave your taste buds wanting more.
How to cook halloumi cheese in the oven
| Characteristics | Values |
|---|---|
| Oven temperature | 375°F-425°F (180°C-220°C) |
| Baking time | 10-25 minutes |
| Baking sheet preparation | Line with foil or parchment paper |
| Seasoning | Olive oil, onion powder, garlic powder, dry herbs, honey, salt, pepper, rosemary, thyme, oregano |
| Serving | Best served hot and fresh out of the oven |
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What You'll Learn
Oven temperature and timing
The oven temperature and time for cooking halloumi cheese vary depending on the recipe and the desired texture. For example, baking at a lower temperature for a shorter time will result in softer halloumi, while higher temperatures and longer cooking times will yield crispier, golden cheese.
Some recipes suggest baking halloumi at 375°F (190°C) for 10 minutes, then drizzling with honey and baking for another 10 minutes. This results in golden, crispy cheese, similar to French fries. For softer halloumi, the total cook time can be reduced to 15 minutes.
Other recipes recommend baking halloumi at a higher temperature of 425°F (220°C). This method involves coating the halloumi with a seasoning mixture, arranging it in a single layer on a baking sheet, and drizzling it with oil. The cheese is then baked for a total of 20 minutes, flipped halfway through, until golden and crispy.
It's important to note that ovens can vary in temperature, so it's advisable to keep a close eye on the halloumi to prevent overcooking. Additionally, halloumi becomes rubbery once cooled, so it's best served hot and straight from the oven.
For a maple lemon glaze, one recipe suggests baking the halloumi at 180°C for 15 minutes, basting it with the sauce, and then cooking it for another 10 minutes. The recipe recommends checking the colour and adjusting the heat as necessary, continuing to cook in 5-minute increments until the halloumi is golden brown and slightly gooey.
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Seasoning and flavour combinations
Halloumi is a semi-hard cheese that is commonly fried or grilled due to its high melting point. It is popular in Cyprus, Greece, and other Eastern Mediterranean countries. The cheese has a unique, squeaky texture and a salty savouriness that can be enhanced with various seasonings and flavour combinations. Here are some ideas for seasoning and flavour combinations when cooking halloumi in the oven:
- Keep it simple: Season the halloumi with salt and pepper before baking it in the oven. This simple approach allows the natural flavour of the cheese to shine through while adding a touch of savoury seasoning.
- Aromatic herbs: Add aromatic herbs like rosemary, thyme, or oregano to the halloumi before baking. These herbs complement the cheese's Mediterranean flair and add a fragrant touch to the dish.
- Sweetness: Create a sweet and savoury contrast by drizzling honey or maple syrup over the grilled halloumi. This combination surprises the palate and makes for an intriguing flavour profile.
- Spicy kick: For those who enjoy a spicy kick, combine onion powder, garlic powder, and pepper in a bowl, and coat the halloumi with this mixture before baking. The warmth of these spices enhances the halloumi's salty character.
- Mediterranean flair: Celebrate the Mediterranean flavours by pairing baked halloumi with ingredients like mint, black olives, watermelon, and sweet melon. This combination captures the essence of a sunny Mediterranean feast.
- Middle Eastern inspiration: Take inspiration from the Middle East by serving baked halloumi with spicy olives, walnuts, and soft-boiled eggs. This combination offers a delightful blend of textures and flavours.
- Chilli and maple: Coat the halloumi in a chilli-maple dressing. This combination brings a touch of sweetness from the maple syrup and a spicy kick from the chilli, creating a well-rounded flavour profile.
- Lemon glaze: Prepare a maple lemon glaze for the halloumi by adjusting the amount of lemon and maple syrup to your taste. Keep an eye on the oven temperature to prevent the glaze from burning. This glaze adds a tangy and sweet dimension to the halloumi.
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How to serve
Baked halloumi is best served hot and straight out of the oven. It goes well with crusty bread and roasted red peppers, or as a topping on pizza, pasta, summer farro salad, grain bowls, and kale salad.
Halloumi has a high melting point, so it won't melt like other cheeses. Instead, it becomes crispy and golden when baked. It can be drizzled with honey or maple syrup for a sweet and salty flavour, or you can keep it simple with just salt and pepper. Aromatic herbs like rosemary, thyme, or oregano can also be added for extra flavour.
When serving, it is recommended to cut the halloumi into thin strips, similar to bacon strips, before baking. This ensures even cooking and a crispy texture.
If you're looking for a softer texture, reduce the cooking time by a few minutes. However, keep in mind that halloumi becomes rubbery once cooled, so it's best to serve it immediately while it's still hot and gooey.
For a complete meal, baked halloumi can be paired with a side of roasted vegetables, a fresh salad, or a grain bowl. It can also be served as an appetiser or a snack, with a dipping sauce on the side.
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How to store and reheat
Halloumi is best enjoyed fresh off the grill, pan, or oven. However, if you have leftovers, you can store them in the refrigerator. Place the cooled cheese in an airtight container or wrap it tightly in plastic wrap. Properly stored, cooked halloumi will last about three to seven days in the fridge.
Freezing halloumi is not recommended as it alters the texture and flavour, resulting in a rubbery mess.
When reheating, avoid using the microwave, as it can make the cheese rubbery. Instead, use a skillet over low to medium heat. Warm the cheese gently until it's heated through and slightly crispy. Alternatively, you can reheat it in a warm oven (about 165°F or 74°C) for around five minutes.
While reheated halloumi is possible, it will not be the same as freshly cooked. It tends to become extra squeaky and rubbery as it cools.
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Choosing the right halloumi
First, consider the origin of the halloumi. Halloumi is traditionally associated with Cyprus and is also popular in other Eastern Mediterranean countries like Greece and Turkey. The climate and soil characteristics of the region impart a unique flavour to the milk used in cheese production, resulting in a distinct taste and texture. Look for brands that source their milk from these regions to ensure an authentic halloumi experience.
Second, pay attention to the ingredients used in the halloumi. Halloumi is typically made by mixing goat and sheep milk, and sometimes cow milk is added as well. The combination of milk types influences the flavour and texture of the final product. If you prefer a more intense, tangy flavour, opt for halloumi with a higher proportion of goat's milk. For a milder, creamier taste, choose one with more cow's milk. Check the ingredient list to ensure the product aligns with your flavour preferences.
Third, be mindful of the melting point. Halloumi is known for its high melting point, which makes it ideal for grilling, frying, and baking. However, not all halloumi cheeses have the same melting point. Some varieties may have a lower melting point, causing them to melt more easily in the oven. If you want your halloumi to develop a crispy, golden exterior without fully melting, choose a brand known for its higher melting point.
Fourth, consider the seasoning and flavour combinations you plan to use. Halloumi is a versatile cheese that pairs well with various ingredients. It can be seasoned simply with salt and pepper or enhanced with aromatic herbs like rosemary, thyme, or oregano. For a sweet and salty contrast, drizzle honey or maple syrup over your grilled halloumi. Think about the flavours you want to incorporate and select a halloumi that will complement them.
Lastly, check the packaging for serving size and cooking instructions. Halloumi is typically sold in blocks, and the serving size can vary between brands. Some brands may offer pre-sliced halloumi, which is convenient for oven baking. Reading the cooking instructions on the package will help you understand the recommended oven temperature, cooking time, and any brand-specific tips for achieving the best results.
Remember, the right halloumi for you depends on your personal preferences, the desired flavour profile, and the cooking method. By considering these factors, you can choose the perfect halloumi to create delicious, oven-baked dishes.
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Frequently asked questions
Halloumi can be cooked in the oven for 10 to 25 minutes, depending on the desired texture. For softer, more melty halloumi, cook for 20 minutes. For a crispy texture, leave it in for 25 minutes.
The oven temperature should be set to 200°C for 10-15 minutes. If you're reheating halloumi, 5 minutes in a warm oven at 165°F will do the trick.
First, pat the halloumi dry with a paper towel. Then, slice the halloumi into 1cm-thick pieces. You can also cut the halloumi into cubes and thread them onto skewers for grilling. Drizzle with olive oil and your choice of herbs before placing in the oven.
