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.
Tips
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).
Heat a drizzle of olive oil a frying pan over medium-high heat. Lay the halloumi slices in the hot oil, making sure they're not overcrowded. Cook for 1-2 minutes on each side until golden brown. Serve immediately while hot and crispy.
don't overcook the halloumi – a couple of minutes on each side is all it needs! You still want it to be soft, not totally crispy. eat the halloumi within 5 minutes or so of cooking it – if you leave it to cool, it will become a little more rubbery.
Allow the halloumi to soak for at least 30 minutes, preferably 1-2 hours for better results. If you are aiming for a more thorough reduction of sodium, you can also change the water a couple of times. After soaking, remove the halloumi from the water and allow it to drain.
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.
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.
Use your spatula to test for doneness before you remove it from the heat. Once the cheese feels soft inside and gives easily you'll know that it is cooked to perfection. If you'd rather skip the oil, halloumi can also be dry-fried in a non-stick pan. Or toss it in your air fryer for up to ten minutes.
Brush with olive oil and herbs, if desired, and grill over medium high heat for 5 to 10 minutes, turning frequently. Personally, I like grilled halloumi skewers next to vegetable kabobs for a fun side dish, or you can serve grilled halloumi with blistered cherry tomatoes and honey-rosemary glaze.
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.
Not only is halloumi cheese a great source of protein, calcium, zinc, and phosphorus, but it is also delicious. Whether you're on a keto diet, low-calorie diet, or just a halloumi fan, Baladna has got you covered.
Halloumi saganaki is a traditional Greek dish made with semolina-crusted fried halloumi cheese that is served with fresh figs, pomegranate seeds, bitter greens, and a drizzle of honey for sweetness.
They are perfectly salted and there is a generous amount of cheese. If you love dunking chips into sauce, you'll love the dip which compliments it so well, it's almost too good to be true. The halloumi fries are so moreish you swipe away any intruding hands wanting to pinch one.
Halloumi hack: soak in boiling water before cooking for the softest texture 😍. Method: 🧀 Slice 30g halloumi cheese. Tip: I use a crinkle knife to slice the halloumi to get the grill lines without having to use a griddle pan, it's a game changer.
Halloumi is stored in brine to control moisture content, salt levels, and preserve texture. Dry salting for 24 hours retains more calcium and nutrients, making it a preferable method. Effect of partial substitution of NaCl with KCl on proteolysis of 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.
In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.
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.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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