11 Delicious Halloumi Recipes (2024)

FAQs

Why do you soak halloumi in water before cooking? ›

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).

Sometimes called 'squeaky' cheese due to its texture, halloumi has a salty flavour that works well when paired with sweet or acidic dressings and salsas, and given where it's from, it also pairs well with Mediterranean vegetables like tomatoes and peppers. It can turn a simple salad into a main meal.

To stop your halloumi getting rubbery, make sure that you cut the slices thicker. You also need to make sure that you are not over-cooking it and that you are eating it straight away.

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

Halloumi is NOT a Greek cheese, it's a Cypriot cheese. Cyprus isn't a Greek island!

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.

So the best ways to eat Halloumi cheese are: Grilled (or pan-fried) and served with balsamic or honey and sesame. 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).

The truth, well both refer to some serious cheesy goodness but there is a difference. Halloumi spelled with two “ll”s refers to the cheese that is made in Cyprus, using specifically either sheep or goat milk.

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.

Why does halloumi make your teeth squeak? ›

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.

Cut the halloumi into 16 cubes (if you cut it smaller it will be hard to thread onto the skewers without breaking up). Cut the vegetables into bite sizes chunks large enough to be threaded onto a skewer. If you have cherry tomatoes or button mushrooms leave them whole.

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 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.

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!

Aged halloumi can be salty so you may want to soak your halloumi cheese in water for 30 minutes, then pat dry before grilling. Turn your Cinder up to Sear Mode at 450°F. Slice halloumi into 1/2 inch thick slices that won't fall apart when grilling.

It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.

Halloumi cheese is stored in brine to maintain its texture, color, and flavor. The brine solution helps preserve the cheese and prevent spoilage during storage. Halloumi is stored in brine to enhance its sensory properties, preserve freshness, and control microbiological aspects.

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.