11 Delicious Halloumi Recipes (2024)

FAQs

Why do you soak halloumi before cooking? ›

Slice a block 1-2cm thick and soak in hot water for at least three hours to make it more supple and remove excess salt (used to preserve the cheese).

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.

What's more, halloumi is made from sheep's milk, which is more expensive than cow's milk or goat's milk due to a lower milking yield from sheep. And halloumi is often aged, which can also amplify the price.

Ways to serve it

I am a fan of sweet and salty, so I'll always opt for a drizzle of honey on top of my halloumi fries and fresh fruit like grapes, berries, or figs next to it. You can also serve fried halloumi as part of a delicious salad like my roasted asparagus and tomato salad or Roasted Vegetable Salad.

Layer in salads or use in place of mozzarella in a caprese salad. Substitute grilled slices of Halloumi for bread in sandwiches as a gluten-free option, or serve it with watermelon, as is traditional in Cyprus. While Halloumi can be eaten raw, it's best warmed, grilled, or otherwise fired up to be appreciated.

Things to remember: You can't undercook halloumi – you're better to slightly under-do it than over-do it. Once it starts going golden brown, it will cook quite quickly, so be ready to flip it or remove it from the heat.

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.

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.

Food Poisoning

Semi-soft white brined cheeses, such as halloumi, can cause food illness. Halloumi is traditionally produced with unpasteurised sheep and goat milk, making it susceptible to listeria contamination. As a result, halloumi food poisoning can occur even after it has been pasteurised and cooked.

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.

Which is healthier feta or halloumi? ›

Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.

You'll probably feel pretty stupid calling it "squeaky cheese," but as soon as you take a bite you'll understand why it makes sense. Sometimes called Greek grilling cheese, halloumi is just that — a dense cheese that holds its shape and won't drip through the grates when grilled.

Trader Joe's Atalanta Halloumi Cheese Rated: 45%👍 - Trader Joe's List.

Its charms have long been recognised in its homeland of Cyprus, where the average resident gets through an average of 8kg (17lbs) of it each year. But now Britons are said to consume more halloumi than any other European country outside Cyprus, with Sweden coming in behind.

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.

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.

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.

The rise in halloumi's popularity has seen numerous cafés and restaurants feature the cheese in dishes for brunch, lunch and dinner – and we're all for eating cheese at any time of day.