Halloumi is a fabulous semi-firm cheese from Cyprus and a favorite in Greek cooking. It's similar to mozzarella in texture, but it is brined so it imparts a salty taste and greater depth of flavor. 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 Greekmezetable, frying halloumi creates a unique treat. It's chewy—don't expect it to melt in your mouth—and it's delicious. The fried halloumi is best served warm, and you can complement it in any number of ways. This dish calls for a tomato garnish and balsamic vinaigrette, but you can simply serve it with olive oil for more of a pure taste.
what you'll need to make this fried halloumi cheese recipe
A Great Nonstick Skillet
A Pastry Brush
A Snappy Set of Tongs
"The halloumi was delicious and so easy to fix! We loved it with grape tomatoes and mint. I think it would be great fried in smaller strips and served on a salad." —Diana Rattray
Dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly.
Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
Place the fried cheese on a plate and garnish with the pepper, oregano or mint leaves, tomatoes, and vinaigrette.
The halloumi will smoke as you cook it. Don't be alarmed—you're not doing anything wrong. Just turn on the vent, open a window, or run a fan.
The cheese should soften as it cooks, but no liquid should escape, and it won't melt. You can poke it with a spatula to test its consistency.
More Ways to Use Fried Halloumi
If you have extra halloumi, prepare a warm salad and add fried halloumi just before serving.
Cut the halloumi into cubes and add it to meat or vegetable skewers.
For meat-free burgers or sandwiches, grill slices and serve in buns or bread with condiments and vegetable toppers. Or replace the buns with grilled halloumi.
Recipe Variations
Add 1/2 teaspoon of oil to the pan as it's heating for more of an olive oil taste.
If you want to skip the tomatoes, simply sprinkle the cooked halloumi with the pepper, some oregano or mint, and perhaps a little more olive oil. You can also try basil, red pepper, paprika, or lemon juice.
Cubing the halloumi rather than slicing it offers endless options. For example, drop the pieces into a salad or vegetable dish for an added kick.
Is Halloumi Suitable for Vegetarians?
Halloumi is often made with non-animal derived rennet and suitable for a vegetarian diet, but you should check the package to make sure. It is made with milk, so it's not suitable for vegans.
Is Fried Halloumi Healthy?
The nutritional value of halloumi varies because each cheesemaker has their own special recipe. In general, halloumi is a good source of calcium and protein, though it's also high in saturated fats and sodium. Low-fat halloumi can be found. Olive oil is considered one of the healthiest cooking oils, so the cheese itself is probably more concerning. Moderation is likely the best approach for a healthy diet.
Can Fried Halloumi Be Stored and Reheated?
It's best to fry only what you're going to eat while the cheese is still warm. Once it cools down, halloumi will get rubbery again. Beware of refrigerating cooked halloumi for use on another day; refrigeration tends to make fried halloumi too hard and firm.While it can be reheated slightly in the microwave (no more than 40 seconds), it will not retain the same delicious taste and texture of freshly fried cheese.
Helpful Links
Quick and Easy Greek Appetizers
Traditional Greek Meze Table Guide
Best Nonstick Pans
The Many Varieties of Fresh Cheese
Greek Appetizers
Cheese Appetizers
Tomatoes Recipes
Nutrition Facts (per serving)
145
Calories
11g
Fat
3g
Carbs
9g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories
145
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
27%
Cholesterol 30mg
10%
Sodium 262mg
11%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
1%
Total Sugars 2g
Protein 9g
Vitamin C 1mg
4%
Calcium 194mg
15%
Iron 0mg
1%
Potassium 58mg
1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).
I like it with mint and Greek dressing or, for a yummy sweet and savory combo, honey. In a salad. Make an unconventional Caprese salad with grilled halloumi cheese instead of mozzarella. It'd be great in a panzanella or Greek salad, too!
This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.
Its distinctive feature lies in its ability to maintain its shape when cooked thanks to its high melting point. This makes it perfect for grilling, frying, baking, barbecuing, or cooking in an air-fryer as it develops a deliciously charred exterior while staying firm and creamy inside.
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!
What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.
Pasta with cherry tomatoes and mint is the perfect side dish to pair with halloumi cheese. This delicious dish combines the salty, savory flavor of halloumi with the freshness of mint and the sweetness of cherry tomatoes.
It should be noted that currently, the minimum ratio of goat and sheep milk in the raw materials used for halloumi production stands at 25%, and within five years, this minimum quota must increase to 50%. Follow in-cyprus on Google News and be the first to know all the news about Cyprus and the world.
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.
Spoiled halloumi cheese can be easily identified. If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime. Always trust your nose and eyes when checking for freshness.
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. The cheese should soften as it cooks, but no liquid should escape, and it won't melt.
When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.
Cheeses that have a high melting point can be fried. While the cheese melts slightly, it will generally retain its shape in the fryer or skillet. Popular fried cheese options are cheese curds, queso blanco, halloumi, paneer, mozzarella, bread cheese, certain cheddars, and provolone.
Given that it provides a good amount of protein and calcium in each serving, adding it to your diet may enhance your bone health and protect against type 2 diabetes. Just remember to enjoy it in moderation so you don't go overboard with your oil and calorie intake — especially if you choose to fry the cheese in oil.
Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown. Flip and repeat on the other side.
Halloumi is stored in brine to preserve it without slime for an extended period, typically at least 60 days, while maintaining its texture and preventing spoilage. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.
If you're using a non-stick pan, you don't need to add any oil. Since the halloumi releases some liquid as it cooks anyway, it doesn't tend to stick – but it's worth using a good quality non-stick pan anyway, just in case. Turn the heat up to medium, and let it do its thing.
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 will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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