Randy Chandler
Halloumi is a semi-soft cheese with a uniquely firm texture and a high melting point, making it perfect for grilling, frying, roasting, and barbecuing. The cheese, which originated in Cyprus, is made from sheep's milk, goat's milk, or a combination of the two, and has a salty, tangy flavour. Its high melting point means it can be used as a meat substitute, making it a great vegetarian option. Halloumi can be used in a variety of dishes, including salads, sandwiches, stews, and flatbreads, and can be served on its own as an appetizer or snack.
| Characteristics | Values |
|---|---|
| Country of origin | Cyprus |
| Main ingredients | Sheep's milk, goat's milk, or a combination of the two |
| Other ingredients | Cow's milk |
| Texture | Firm, semisoft, stretchy, rubbery |
| Flavor | Salty, tangy |
| Melting point | High |
| Use cases | Grilling, frying, roasting, salads, sandwiches, appetizers, snacks, vegetarian dishes, wraps, stews, flatbreads, pastries, curries |
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What You'll Learn
Salads
Halloumi is a versatile ingredient that can be used in a variety of salad recipes. Its high melting point, firm texture, and salty flavour make it an excellent addition to salads, especially those with summery, Mediterranean flavours.
One option is to make a Caprese salad with grilled halloumi instead of mozzarella. You can also try a Greek salad with halloumi, or a cucumber and tomato salad. For a more unconventional combination, try a spinach and nectarine salad with red onion and bell pepper, topped with pan-fried halloumi.
Halloumi can also be added to a Middle Eastern-inspired salad with griddled halloumi, toasted pitta pieces, grains, tomatoes, dill, and mint. For a quick and easy meal, a halloumi and lentil salad is a good option, and you can customise it with soft herbs of your choice.
Halloumi can be sliced, drizzled with olive oil, and grilled to add to salads. It can also be cubed and added to mezze spreads or wrapped in pita sandwiches.
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Sandwiches
Halloumi is a semi-soft, salty, squeaky, tangy cheese with a stretchy, rubbery texture. It is made from goat's or sheep's milk, or a combination of the two, although cow's milk is also sometimes used. It has a high melting point, which makes it perfect for grilling and frying, and it is widely available in supermarkets.
Halloumi is a very versatile cheese and can be used in sandwiches, wraps, salads, and even grilled on its own. When preparing halloumi for sandwiches, it is recommended to slice the block of cheese lengthwise so that one thick slice will fit on a roll or bread. It is important to brush the slices with oil to prevent sticking, and you can also drizzle the slices with honey for a sweet and savoury combination.
- Halloumi with grilled eggplant and zucchini, grilled onions, a squeeze of fresh lemon juice, and romesco sauce.
- Halloumi with grilled summer squash and hummus in a pita or low-carb tortilla.
- Halloumi with beetroot and hummus in a pita or low-carb tortilla.
- Halloumi with grilled cauliflower and harissa in pita bread.
- Halloumi with grilled eggplant, zucchini, onions, and lemon juice in pita bread.
- Halloumi with fresh avocado and tomato in pita bread.
- Halloumi with spinach and nectarine in pita bread.
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Grilling
Halloumi is a semi-soft cheese with a uniquely firm texture and a high melting point, which makes it perfect for grilling. The cheese originated in Cyprus and is traditionally made from goat's or sheep's milk, though cow's milk is also used today. It has a tangy and salty flavour, similar to mozzarella and feta cheeses.
When grilling halloumi, it is important to first pat the cheese dry with a paper towel after removing it from its package. Then, slice the halloumi into your desired size. If you plan to use the slices on a sandwich, slice the block lengthwise so that one thick slice fits on a roll or bread. For salads or grilled veggies, it is better to slice the halloumi into smaller pieces. For kebabs, cut the halloumi into large cubes.
Before placing the halloumi on the grill, brush the slices with oil to prevent sticking. Preheat the grill and ensure it is nice and hot before adding the cheese. Grill the halloumi for 2-3 minutes on each side until grill marks form. The cheese will develop a savoury, slightly salty flavour and a wonderful texture.
Grilled halloumi can be served in a variety of ways. It can be enjoyed as an appetizer with sliced baguette, fresh herbs, and a sauce for drizzling, such as honey or Greek dressing. It can also be used to make sandwiches, wraps, or vegetarian tacos, paired with grilled vegetables, or added to salads.
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Frying
Halloumi is a semi-soft cheese with a uniquely firm texture and a high melting point, which makes it perfect for frying. Its high melting point means that when heated, it doesn't turn into a melty mess, but instead holds its shape, making it ideal for frying.
To fry halloumi, first remove the cheese from its packaging and pat it dry with a paper towel. Then, cut the block of cheese into slices, either lengthwise or on the short end, depending on how you plan to use it. If you're making a sandwich, for example, you may want to cut one thick slice that will fit on a roll or slice of bread. For salads or grilled veggies, smaller slices or cubes are ideal.
Once you've cut the halloumi to your desired size, brush the slices with oil to prevent sticking. Use a neutral oil with a high smoke point, such as olive oil. There's no need to add salt, as halloumi is already quite salty.
Heat a skillet or frying pan to medium-high heat and add the halloumi slices. Fry the cheese until grill marks form on both sides—this should only take a couple of minutes per side. The halloumi is now ready to serve!
Fried halloumi can be served in a variety of ways. It can be used as a topping for salads, sandwiches, or wraps, or as an appetizer with a dipping sauce. It pairs well with summer produce like tomatoes and watermelon, as well as autumn and winter favourites like butternut squash. For a sweet and savoury combination, try drizzling honey over your fried halloumi.
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Vegetarian dishes
Halloumi is a Cypriot cheese with a high melting point, which means it can be fried or grilled without losing its shape. Its firm texture and salty flavour make it a great vegetarian alternative to meat.
One way to cook halloumi is to pan-fry it in a dry non-stick pan without any oil. This gives the cheese a crispy exterior and a soft, gooey interior. It can also be grilled, roasted, broiled, or fried.
Salads
Halloumi can be added to a variety of salads, such as a Caprese salad, a Greek salad, or a courgette and halloumi salad with a caper and lemon dressing. It can also be paired with cilantro lime rice or coconut rice, black beans, and a fruity salsa.
Wraps and Sandwiches
Halloumi makes a great wrap or sandwich filling. Try it with hummus, grilled eggplant, zucchini, grilled onions, and lemon juice, or with salty halloumi, sweet red peppers, and crunchy red onions.
Burgers
Halloumi can be used as a vegetarian patty in burgers, such as a veggie burger with mushrooms and miso butter, or a peri peri halloumi burger with a citrus slaw.
BBQ and Skewers
Halloumi is a great option for vegetarian barbecues and can be served with a honey-sesame glaze or a sweet and sticky marinade made with chipotle, smoked paprika, brown sugar, and lime zest.
Other Dishes
Halloumi can also be used in a variety of other vegetarian dishes, such as pasta, fritters, curry, or as a topping for pizza. It can be served with aubergine and rice seasoned with ras el hanout, or with grilled spiced halloumi, warm flatbreads, and a fresh salad.
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Frequently asked questions
Halloumi is a semi-soft cheese with a stretchy, rubbery texture similar to mozzarella or feta. It's made from goat's or sheep's milk, or a combination of the two, though cow's milk is also sometimes used. It has a high melting point, making it perfect for grilling.
Halloumi is very versatile and can be used in a wide variety of dishes. It can be grilled, fried, roasted, or served raw. It works well in salads, sandwiches, stews, and flatbreads. It can also be used as a meat substitute or as an appetizer.
To cook halloumi, first slice it into planks or cubes, then drizzle with olive oil and coat both sides. Preheat a grill or grill pan, then cook the cheese until grill marks form on both sides, which should take about 2-3 minutes per side.
