Frederic Melton
Halloumi is a Mediterranean cheese from Cyprus, traditionally made from sheep's or goat's milk, or a mix of the two. It is famous for its high melting point, allowing it to develop a golden-brown, crispy exterior while becoming gooey and melted on the inside. Frying or grilling halloumi is a simple process that can elevate your appetizers, salads, sandwiches, or snacks.
How to Cook Haloumi Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Haloumi Cheese, Olive Oil, Lemon, Mint, Oregano |
| Utensils | Non-stick Pan, Grill, Basting Brush, Air Fryer |
| Preparation | Cut medium-thick slices, brush with olive oil |
| Cooking | Fry each side for 2-3 minutes, grill for 3-5 minutes |
| Serving | Serve immediately, season with lemon, mint, oregano |
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What You'll Learn
Pan-frying halloumi
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep's milk. It is famous for its high melting point, allowing it to develop a golden-brown exterior while retaining a soft and gooey texture inside.
Ingredients
- Halloumi cheese
- Olive oil (or clarified butter/ghee)
- Lemon juice (optional)
- Mint and oregano (optional)
Instructions
- Cut the halloumi into slices that are about 1/2-inch thick. Thicker slices are preferable to ensure the cheese does not dry up and become hard.
- Heat a non-stick skillet or frying pan over medium heat. Add olive oil (or clarified butter/ghee) to the pan to prevent sticking and enhance the flavour.
- Once the oil is heated, gently place the halloumi slices into the pan, ensuring there is adequate space between the slices for even cooking.
- Allow the halloumi to cook undisturbed for about 2-3 minutes on each side. The cheese will develop a golden-brown sear. Do not flip too soon; the cheese will lift easily from the pan when ready.
- Remove the halloumi from the pan once both sides are golden and crispy. It is now ready to be served!
- For added flavour, squeeze some lemon juice over the cooked halloumi and season with mint and oregano.
Tips
- Halloumi is best enjoyed fresh and hot. It tends to become more rubbery as it cools down.
- If you do not have a non-stick pan, brushing the cheese with olive oil is essential to prevent sticking.
- If you are using a stainless steel pan, use a lower heat setting to prevent the cheese from burning.
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Grilling halloumi
To grill halloumi, you will need a grill or grill pan, halloumi cheese, and olive oil. First, preheat your grill or grill pan to a high heat. While the grill is heating up, slice the halloumi into 1/2-inch-thick planks. Drizzle or brush the halloumi slices with olive oil and coat them on both sides. You can also add other seasonings, like lemon juice, at this point.
Once your grill is hot and ready, place the halloumi slices onto the grill grates, making sure to space them evenly apart so that they cook through without burning. Grill each side for around 2 to 4 minutes, until golden brown and slightly charred. The cheese will lift easily from the grill when it is ready to flip. Once both sides are golden and crispy, remove the halloumi from the grill and serve immediately.
Halloumi is a versatile cheese, and grilled halloumi can be used in many dishes, including salads, sandwiches, grain bowls, or simply served with sliced tomatoes and crusty bread.
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How to cut halloumi
When cutting halloumi, there are a few things to keep in mind to ensure the best results. Firstly, decide on the dish you want to make, as the cutting technique may vary depending on whether you plan to fry, grill, or bake the cheese.
For frying, it is recommended to cut the halloumi into cubes or slices. The ideal size for cubes is around 1.5 cm, as smaller pieces may not hold their shape well during cooking. If you prefer slices, aim for a thickness of approximately 2 cm. This will ensure the halloumi has a pleasant texture and doesn't become too dry or rubbery. After cutting, always pat the halloumi dry with a paper towel to remove excess moisture before frying.
If you're grilling halloumi, you might try a different approach. Some people suggest adding the cheese to a pan of hot water and simmering for a few minutes before placing it on the grill. This helps retain moisture and prevents the halloumi from drying out.
When baking halloumi, you can cut it into cubes or slices, similar to frying. However, baking allows for more flexibility in terms of shape and size, as the oven's dry heat will affect the cheese differently compared to direct contact with a grill or frying pan.
Remember, halloumi is a versatile cheese, and you can always experiment with different cutting techniques to find the ones you prefer. Whether you're frying, grilling, or baking, halloumi is a delicious addition to salads, sandwiches, wraps, burgers, or even as a simple appetizer on its own.
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How to season halloumi
Halloumi is a semi-firm cheese from Cyprus that is famous for its high melting point and salty flavour. It is traditionally made with a blend of goat's and sheep's milk, although cow's milk is now also commonly used.
When it comes to seasoning halloumi, there are several options to consider:
Lemon
A squeeze of lemon juice can be added to cooked halloumi to balance out the saltiness of the cheese.
Herbs
Fresh herbs such as mint, oregano, and basil can be used to season halloumi. These herbs not only add flavour but also provide a beautiful, vibrant garnish.
Spices
Spices like red pepper flakes, paprika, and za'atar can be used to add a kick of flavour to halloumi. Toasted sesame seeds are also a great option for adding a nutty, aromatic touch.
Honey
Drizzling honey over halloumi helps to balance the saltiness and enhances the overall flavour.
Sauces
Halloumi can be paired with various sauces, such as lemon herb sauce, marinara sauce, or pesto. These sauces add moisture and a flavour boost to the cheese.
Acids
Adding a drizzle of acid, such as lemon or lime juice, can provide a tangy twist to the halloumi.
When seasoning halloumi, it is important to consider the other ingredients and flavours used in the dish to ensure a harmonious combination. Experimenting with different seasoning combinations can lead to discovering your favourite way to enjoy this delicious, versatile cheese.
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What to serve halloumi with
Halloumi is a versatile cheese that can be served in many ways. It is often served as an appetizer, either on its own as finger food or with other foods such as salami, pickles, and red peppers. It can also be served as part of a salad or a Mediterranean breakfast.
Halloumi is commonly paired with bread or pita, or gluten-free cornbread. It is also good with slices of fruit like melon or watermelon, or even a piece of grilled meat.
When cooking halloumi, it is often paired with olive oil, which adds flavor and prevents sticking. Lemon juice is also a popular addition, as it balances the saltiness of the cheese. Other toppings and sauces include mint, oregano, honey, sesame seeds, and keto-friendly sauces such as pesto or marinara.
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Frequently asked questions
Cut the haloumi into slices about 1/2-inch thick. You can cut them into sticks or cubes if you prefer. Heat a non-stick pan to medium heat and add olive oil. Place the haloumi in the pan and cook for about 2 minutes on each side or until golden brown.
Olive oil is not required but is recommended as it adds flavour and prevents the cheese from sticking to the pan.
Haloumi cheese cooks very quickly and usually takes about 2 minutes on each side in a pan, or 3-4 minutes on a grill.
Haloumi is often served as an appetizer or snack and goes well with lemon juice, herbs such as mint and oregano, and bread or pita. It can also be served with vegetables, fruit, or meat.
Yes, you can eat haloumi cheese raw, but cooking it improves the texture and mellows its saltiness.
