Nine amazing halloumi recipes (2024)

FAQs

What is the best way to eat halloumi cheese? ›

When eaten raw, halloumi, an unripened cheese, has a bit of rubbery, squeaky texture. But because of its high melting point, it is the perfect cheese for grilling or frying. And with a little bit of heat, halloumi becomes soft and savory--an indulgent treat everyone should try at least once in their life!

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).

Best Ways To Eat Halloumi

In Greece, we love to serve grilled Halloumi as a warm salad with grilled vegetables or over a dark leafy green salad (like a mixture of spinach and rocket for example). Inside wraps and sandwiches instead of meat.

When grilled, it takes on the rubbery texture that is so popular in a Halloumi and Lountza (cured pork loin) sandwiches; as a barbequed dish in a meze meal; fried with eggs; stuffed in Cypriot ravioli; soft in 'trahana' or avgolemoni soups, or added to pasta dishes.

Spiced up with paprika and crispy on the outside, serve with burgers, barbecue chicken, grilled fish and a green salad. Save time and make a super easy midweek meal with these effortless halloumi fajitas, made with shop-bought seasoning and ready-made guacamole.

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.

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.

Yes, you can eat halloumi raw, and here's how

There are so many other ideas for using halloumi. If you can restrain yourself from cooking it, here are 3 ways you might like to try raw halloumi, which brings out the best in it.

Should I soak haloumi before cooking? When you buy a packet of haloumi, it comes with a little salty brine. 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.

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.

Why is my halloumi rubbery? ›

My halloumi is too tough / rubbery

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.

Many Halloumi-style cheeses are prepared by dairy and goat farmers in Canada and the United States. For legal proprietary reasons, these cheeses are usually called Halloumi-style or grillable cheeses. Sometimes they are called grilling cheese or frying cheese, or queso de freír in Spanish.

What is this? Some say Saganki is essentially halloumi that has been fried because saganaki means 'small frying pan'. Wikipedia says: 'In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese'.

Currently, the UK is the country consuming the highest number of halloumi cheese outside of Cyprus.

Grilled halloumi can totally be eaten by itself, but I like to serve it with sliced tomatoes, sliced cucumbers, fresh mint, zaatar, and a drizzle of olive oil. It's great to use as a topping for fresh salads because it has a meaty texture, and I also like to drizzle pomegranate molasses on the slices.

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.

However, it's understandable when considering the real reasons halloumi can be so expensive. These range from residual effects of the Cypriot financial crisis of the 2010s to the strict control and regulations that, while they ensure quality in ingredients and production, also limit the supply.

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.