Patrick Oconnell
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep’s milk. It is a non-melting cheese with a high melting point, which makes it ideal for frying or grilling. The cheese is versatile and can be cooked in different ways, including baked, grilled, or fried. It is important to note that halloumi should be cooked at a medium to medium-high heat and served immediately, as it will become rubbery when it cools.
How to Fry Halloumi Cheese Without Melting
| Characteristics | Values |
|---|---|
| Pan | Non-stick |
| Oil | Olive oil, or no oil |
| Oil temperature | Warmed, shimmering |
| Cooking temperature | Medium-high heat |
| Cooking time | 1-2 minutes per side |
| Cheese preparation | Sliced to 0.5-1 cm thickness |
| Cheese source | Cypriot |
Explore related products
What You'll Learn
Use a non-stick pan
Frying halloumi in a non-stick pan is a great way to cook this delicious, salty, Middle Eastern cheese. Halloumi is a semi-hard, semi-firm, squeaky cheese, traditionally made from goat or sheep's milk, with a high melting point, which makes it ideal for frying. It has a mild, slightly salty flavour, with a hint of sweetness.
To fry halloumi in a non-stick pan, start by slicing the halloumi into thick slices, about half a centimetre to one centimetre thick. Thicker slices are better as they go gooey in the middle, whereas thin slices can dry up and become hard. Pat the cheese block dry with paper towels before slicing.
Next, heat a non-stick pan over medium-high heat. If you are frying the halloumi without oil, make sure the pan is non-stick. If you are using oil, heat the oil in the pan until it is shimmering. Olive oil is a good choice, but make sure it is not extra virgin olive oil, as you want an oil with a high smoke point.
Once the oil is hot, add the halloumi slices to the pan in a single layer. Do not overcrowd the pan, as this will help the cheese to brown evenly. Fry the halloumi for 1-2 minutes on each side, or until golden brown. Use a spatula to carefully flip the halloumi, being careful not to break the delicate cheese.
Once the halloumi is golden brown on both sides, remove it from the pan and serve immediately. Halloumi is best enjoyed warm and soft, as it will become rubbery as it cools.
Jarlsberg Cheese Melting: A Tasty, Gooey Adventure
You may want to see also
Preheat the pan
Frying halloumi cheese is a quick and easy process, but it's important to prepare your pan properly to ensure the cheese doesn't melt. Halloumi is a semi-hard, salty cheese with a high melting point, traditionally made from goat or sheep's milk. Its unique texture means it won't melt like other cheeses, but it's still important to preheat your pan correctly to achieve the best results.
To preheat your pan, start by choosing the right cookware. Use a non-stick pan to prevent the cheese from sticking and burning. If you don't have a non-stick pan, you can use a stainless steel pan, but you'll need to cook the halloumi at a lower temperature.
Next, decide whether to use oil or not. Halloumi has a high-fat content, so it can be fried without oil, but using a small amount of oil will improve the texture and flavour. If you choose to use oil, opt for olive oil with a high smoke point, avoiding extra virgin olive oil. Heat the oil in the pan until it shimmers, indicating that it's hot enough.
When preheating your pan, it's crucial to monitor the temperature carefully. Heat the pan to a medium-high or high heat setting. Be cautious if using a stainless steel pan, as it will heat up more quickly and intensely than a non-stick pan. Remember that halloumi cooks quickly, so you only need to preheat the pan for a short time.
Once your pan is preheated and the oil is shimmering, you're ready to add the halloumi slices. For best results, cut the halloumi into thick slices, about half a centimetre to one centimetre thick. Place the slices in a single layer in the pan, being careful not to overcrowd the pan. This will ensure even cooking and browning.
Melted Cheese: The Art of Getting it Right
You may want to see also
Use olive oil
Frying halloumi in olive oil is a quick and easy way to cook this unique, non-melting cheese. Halloumi is a semi-hard, unripened, brined cheese from Cyprus with a high melting point, which makes it ideal for grilling or frying. It has a salty flavour and a firm, chewy texture.
To fry halloumi in olive oil, start by patting a block of halloumi dry with paper towels and slice it into 8 or 9 slices. Brush or drizzle both sides of the halloumi slices with olive oil. Place a non-stick frying pan on medium-high heat and add the olive oil. Once the oil is shimmering, add the halloumi slices in a single layer. Fry the halloumi for 1-2 minutes on each side, or until golden brown, being careful not to overcrowd the pan. Use a large spatula to carefully flip the halloumi slices, as they are delicate and may break.
Halloumi is best served immediately after frying, as it will become rubbery as it cools. It can be served as an appetizer or side dish, drizzled with extra virgin olive oil, or warm honey, and garnished with herbs such as oregano or mint. It can also be served with bread or pita, or as a topping for salads, sandwiches, or pasta.
Melting Cheeses: Parmesan and Pecorino Romano's Unique Qualities
You may want to see also
Explore related products
Slice the halloumi thickly
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep’s milk. It is known for its high melting point, making it perfect for frying or grilling. When frying halloumi, it is important to slice the cheese thickly, about 0.5 to 1 cm thick. Thicker slices help retain the gooey texture of the cheese, while thinner slices may dry out and become hard.
To fry halloumi, start by slicing the cheese into thick slabs or blocks. Then, pat the halloumi dry with paper towels to remove any excess moisture. Next, heat a non-stick pan over medium-high heat and add a dash of olive oil. It is important to use a non-stick pan to prevent the cheese from sticking and burning. Once the oil is shimmering, carefully place the halloumi slices in a single layer in the pan, being careful not to overcrowd the pan.
Cook the halloumi for 1-2 minutes on each side, or until a golden crust forms. Use a spatula to carefully flip the cheese, as it is delicate and can break easily. Do not walk away from the pan, as halloumi cooks quickly and can easily burn. Once the halloumi is golden brown on both sides, remove it from the pan and serve immediately. Halloumi is best enjoyed warm, as it can become rubbery as it cools.
For grilled halloumi, brush both sides of the thick halloumi slices lightly with olive oil. Preheat your outdoor grill, then place the slices directly on the grill grates, spacing them evenly apart. Grill each side for around 3-4 minutes, or until golden brown and slightly charred. Serve the grilled halloumi immediately, as it is best enjoyed warm and can become rubbery when cooled.
Fresh Grated Parmesan: Melting Magic or Misstep?
You may want to see also
Serve immediately
Halloumi is best served immediately after frying. As it cools, it will lose its gooey texture and become rubbery.
There are endless ways to serve this delicious cheese. You can serve it as a quick and indulgent appetizer or as part of a mezze platter. It goes well with watermelon or juicy tomatoes, in wraps, or with bread or pita. For bonus points, try it with eggy bread. You can also use halloumi in place of paneer in saag paneer, paneer jalfrezi, or other paneer-based dishes. It makes a great topping for pasta, with or without tomato sauce.
If you're feeling creative, try making halloumi fries by cutting the cheese into batons and frying them. You can dip them in spicy mayo or honey. Or, try breaded halloumi sticks: cut the halloumi into blocks of about 1 inch, dip them in whisked egg, then roll them in gluten-free breadcrumbs or panko crumbs.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a pan over medium heat before serving, or cut them up and serve them cold in a wrap or salad.
Feta Cheese and Microwaves: Melting Point?
You may want to see also
Frequently asked questions
Halloumi is a semi-hard, non-melting cheese with a high melting point, which makes it ideal for frying. To fry halloumi, use a non-stick pan and heat some olive oil over medium-high heat. Slice the halloumi into 1/2-inch to 1-inch thick slices and place them in a single layer in the pan. Fry for 1-2 minutes on each side or until golden brown, being careful not to overcrowd the pan. Serve immediately.
If your halloumi melted, it may not have been authentic halloumi. Halloumi is made from goat's and sheep's milk and prepared in a way that prevents it from melting. Imitations may not follow the traditional Cypriot halloumi-making process and may have a melting point. Additionally, the thinness of the slices and starting with a cold pan can contribute to melting.
It is recommended to use a non-stick pan when frying halloumi. If you are frying the cheese without oil, a non-stick pan is essential to prevent sticking. A griddle pan can also be used to create perfect grill marks on the cheese.
You can fry halloumi without adding oil due to its high-fat content. However, using a small amount of olive oil can help prevent sticking and create a crispy texture. If using oil, ensure it is well-warmed before adding the halloumi.
Halloumi should be fried for 1-2 minutes on each side or until it turns golden brown. The cheese will release liquid, which should be allowed to evaporate before flipping. The colour of the residue in the pan will correspond to the colour of the underside of the halloumi.
