How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe) (2023)

FAQs

How long does it take to pan fry halloumi? ›

Heat a little olive oil in a pan and arrange the halloumi sticks in one single layer. Cook on each side for 1 to 2 minute over medium-high heat, managing the heat down as needed, until all sides have crisped and turned a nice golden brown. Garnish and Serve immediately!

Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.

Halloumi should be soaked for a minimum of 3 hours maximum 6 hours. Cut each block into 8 slices. Give each cheese slice a light coating of olive oil. Place halloumi in hot frying pan and cook until browned on both sides, turning only once halfway.

no oil; pre-heated pan vs. cold pan. I found that you need to use a much lower heat when you're cooking the halloumi in stainless steel, and a dash of oil was helpful to stop the cheese from sticking.

Just 2 to 3 minutes on each side on a medium to high heat is all you need. Wait until just after the juices have evaporated, allow the halloumi to start to go golden brown, then flip onto the other side. Finally, it's best to eat it immediately after cooking.

One of the easiest but most effective ways to cook halloumi is to cut it into slices and toast under the grill. It doesn't require any additional ingredients, just keep an eye on it as it cooks quickly – once it's golden, it's good to go. Try our warm quinoa salad with grilled halloumi.

To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins.

Since legitimate Cypriot halloumi can't melt / won't melt, the likely problem is that you're using an imitation which didn't follow all the rules of Cypriot halloumi making and therefore does have a melting point.

Put the halloumi into a bowl and boil a kettle of water. Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.

It is the high pH (low acid) of the cheese that causes this non-melting characteristic. Although the cheese keeps its shape, its outward appearance turns into a crispy, golden-brown color when fried or browned and with grill marks when grilled, it softens significantly but it does not melt.

How is halloumi traditionally eaten? ›

How to Serve Halloumi. Whether its raw, fried, or grilled, in Cyprus halloumi often accompanies cold beer, wine, or zivania (Cypriot tequila) and is always a part of a traditional Cypriot meze spread.

As an added precaution to prevent the cheese from sticking, hit your nonstick pan with a bit of vegetable oil spray. (If you have a high-performance nonstick pan like Zwilling Forte, which allows you to fry items like eggs without oil, you can easily skip this step for a healthier snack.)

Since the curds are heated up during the cheesemaking process, it results in Halloumi having a thick, rubbery texture. With this thick, rubbery texture, Halloumi needs to be heated up before consuming. The outside of the cheese will get brown and crispy, but the inside will remain soft and still intact.

If your block of halloumi has a seam keep the uncut edge perpendicular to the direction you are slicing - this will stop the pieces falling apart. You don't need to add oil when cooking halloumi as it has quite a high fat content.

You can also grill halloumi from above and it becomes less runny - just lay it in a non-stick pan or on lightly oiled foil (not paper) and put under the grill until coloured. Leave it to firm up for a few minutes before cutting into shape and using as you describe.

This is an excellent grilling cheese because it doesn't melt. Halloumi slices will retain their shape when cooked, and the heat softens the rubbery (or "squeaky") cheese while mellowing the saltiness. A popular addition to a Greek meze table, frying halloumi creates a unique treat.

You can eat these halloumi fries alone, but they're even better with some type of sauce, marinara, ranch or even garlic sauce.

Preheat a skillet on medium heat. If you're using non-stick, there's no need to add oil to the pan, but if not, add a dash of olive oil. Add halloumi slices to the skillet and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2mins.

Relax, we can verify that yes, halloumi is okay to eat uncooked.

Traditional Halloumi is semicircular in shape, folded in two, about the size of a large wallet, and originally made from sheep and goat milk; however, our Halloom is produced from 100% Canadian cow's milk, as it is more readily available.

Do you put salt on halloumi? ›

Being a brined cheese, halloumi has a very high salt content, therefore it's very salty when eaten raw. However, it is possible to eat it raw, but the chargrilling of the cheese helps to tone down the saltiness and gives a really complex smoky flavour. Because of its high salt content, halloumi doesn't need seasoning.

Soaking, especially as here, with some lemon juice, leaches out halloumi's preserving salt, and also softens the cheese nicely. The result is that you'll taste and smell the farmy sweetness of the milk in the finished dish.

Slice your cheese into ½ inch thick slices. If the halloumi is sliced too thin, you run the risk of it breaking apart as you slice it and getting very uneven pieces to grill. Place all the halloumi slices into a dish in a single layer and drizzle with a light coating of olive oil.

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

The same protein clumps created by the acid in Paneer and the rennet in Halloumi are what give these cheeses their signature squeak. The sound is coming from the long protein strands rubbing against the enamel of your teeth.

Medium-bodied whites like Sauvignon Blanc also match halloumi really well. Try our Sancerre Millet Roger. Its grassy and gooseberry flavours go perfectly with the texture of halloumi. You can also play with the saltiness by pairing it with an off-dry white like Mount Brown Pinot Gris from New Zealand.

With zucchini, yellow squash, tomatoes, onions and garlic, roasted Mediterranean vegetables and halloumi make an easy vegetarian sheet pan meal.

Fresh watermelon pairs perfectly with salty feta, grilled peaches are fantastic alongside halloumi or burrata, and crisp apples are great with a mature Cheddar.

Halloumi cheese

Halloumi is typically grilled, but can also be fried, and is made from cow's milk. This cheese is included on the menu of almost every Greek restaurant, so very accessible! It is a great appetizer and goes well with a typical Greek salad.

The rich fatty composition of the ewe's milk seeps out of the cheese when heated and forms a delicious crispy golden crust, whilst the goat's milk ensures a firm texture and definitive lingering flavours.

Why does halloumi need to be cooked? ›

While you can eat Halloumi raw, it's usually enjoyed cooked—not just because you can, but also because cooking improves the taste and texture. Some of the saltiness (from brining) fades as it cooks. And the texture, which starts out a bit like mozzarella, becomes a bit creamier with cooking.

In the US, halloumi is often called grilling cheese. Although traditionally made in Cyprus, it is also popular in Turkey, and therefore you may also find it under the name of hellim. In fact, the word halloumi is actually a registered trademark in the US, currently owned by the Cypriot government.

Halloumi is a semi-hard cheese made principally in Cyprus from sheep or goat milk or mixture of the two. The raw milk is coagulated as for Feta cheese. The blocks of the cheese (10 × 10 × 3 cm) are heated at 92–95°C in the whey extracted during draining.

The UK is the largest importer of halloumi in the world, and many have offered their version as to why. Is it because, when British barbecue season rolls round, it's well-suited to the grill?

Heat a medium skillet over medium heat; coat with cooking spray. Add sandwiches to pan; cook 3 minutes or until browned. Turn sandwich; cook 2 minutes or bread is browned and cheese is gooey.

Drizzle half of the olive oil onto one slice of bread. Spread it around with a spoon, and then put the bread, oiled side down, in a skillet. Top the bread with the shredded cheese, being careful not to spill too much onto the pan.

Use enough oil that you can fully submerge the cheese. Keep an even temperature. For best results with fried cheese, heat your oil to 375°F. A higher temperature will cook the outside of the cheese before the inside is done, while a lower temperature can make cheese greasy.

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

Halloumi cheese is high in fat making it quite calorific. When on a weight loss diet based on lowering your calorie intake, high amounts of Halloumi cheese could quickly cause a calorie build up. There are now lower calorie halloumi options you can choose for your weight loss diet, but be mindful of how much you eat!

An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.

Can you overcook halloumi? ›

When grilling halloumi, you'll want to cook it for about 2-3 minutes per side. Be sure not to overcook it, as it can become tough. Halloumi is delicious when served with grilled vegetables or as part of a salad. Halloumi is a type of white, white brined cheese that is traditionally made from goat's and sheep's milk.

Rich in bone-friendly calcium

Halloumi, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as strong healthy bones and teeth. A portion (80g) supplies a significant contribution towards your daily calcium needs, something which is of important for all life-stages.

You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.

Many people have never tried halloumi that way. That might be because you're not sure whether it's even okay to eat uncooked. Relax, we can verify that yes, halloumi is okay to eat uncooked.

Halloumi cheese is high in fat making it quite calorific. When on a weight loss diet based on lowering your calorie intake, high amounts of Halloumi cheese could quickly cause a calorie build up. There are now lower calorie halloumi options you can choose for your weight loss diet, but be mindful of how much you eat!

Furthermore, the high protein and fat content of halloumi aids digestion and keeps blood sugar levels steady.

Since the curds are heated up during the cheesemaking process, it results in Halloumi having a thick, rubbery texture. With this thick, rubbery texture, Halloumi needs to be heated up before consuming.

Halloumi is often high in sodium, saturated fat, and calories. It's not suitable for those following a vegan or dairy-free diet. Some types are not appropriate for a vegetarian diet, either.

Halloumi has a very appealing flavor that's unlike any other cheese: mellow, but not in the least boring, mildly feta-like, notably tangy, and never too strong. It can be enjoyed almost any of the ways you'd eat other cheeses: sliced, for a simple snack, cubed in salads or melted it in or on casseroles.