How to cook halloumi perfectly
An easy method for how to cook halloumi perfectly every time! For beautifully soft, squidgy, salty halloumi cheese that can be used in many different ways.
If you’re a regular blog reader, you’ll probably already know how to cook halloumi – I use it in my recipes alllll the time. It might just be my favourite cheese ever – it truly is the king of cheeses.
But if you’re new to halloumi, you might not have a clue what halloumi is, or how to cook it. If that’s the case: firstly, I’m very sorry that you’ve been missing out all this time, and secondly, read on to find out everything you need to know about halloumi cheese – including how to cook halloumi perfectly every time!
What is halloumi?
Halloumi (or haloumi) is a Cypriot cheese made from sheep’s, goat’s, and / or cow’s milks. It’s pretty unusual as far as cheese goes, because you can fry it up and it won’t melt away into oblivion like a lot of other cheeses would – it keeps its shape, and softens up just enough to become nice and squidgy in the middle.
It’s soft, it’s salty, it’s gooey, it’s crispy, it’s stringy… all at the same time. If you like the flavour of crispy cheese (and who doesn’t?!), you’ll love fried halloumi.
What does halloumi taste like?
The flavour of halloumi isn’t overly cheesy – it’s more just a super salty flavour, and a little creamy.
You only need a small amount of halloumi to add a lot of flavour to your food – it’s got such an intense salty flavour that really lifts everything you cook to the next level!
Can you eat halloumi raw?
Yes! Although, you wouldn’t usually see uncooked halloumi served in a meal.
It’s definitely tastier when it’s been cooked, as it’s just irresistible when it’s warm and squidgy. I always cook my halloumi if I’m using it in a meal.
But, I do often nibble a bit of raw halloumi straight from the block while I’m chopping it up, and it’s pretty tasty that way too.
Where to buy halloumi cheese
In the UK, halloumi is easy to find in pretty much all supermarkets. It’s often rolled in dried herbs (usually mint) before being sold – which explains the little black dots you can see on the halloumi in my photos!
I know it can be a bit trickier to find halloumi in the shops in other countries. Since I have a lot of American readers, I asked in my Facebook group where people had managed to find halloumi in the US, and people suggested Trader Joe’s, Whole Foods, and a few smaller stores – check out the full post here for more details (you’ll need to join the group first!).
If you’re in any other country where halloumi is less common, I’d recommend either trying your nearest superstore, where they have the widest range of cheeses, or alternatively, try a smaller specialist store. It might be worth calling around first to see if anyone stocks it near you! You might also be able to find it on Amazon.
How to use halloumi cheese
Halloumi is understandably used a lot in Cypriot cuisine, as well as Greek, Turkish, etc. – it makes an incredible vegetarian doner kebab, for example.
But it’s also great to use in all sorts of other contexts – dice it up and put it in a pie, add it to a curry, or even crumble it into chilli.
The method for cooking halloumi that I detail in this post is for those occasions when you’re cooking up the halloumi on its own, as opposed to cooking it in a sauce – like if you want to add it to a sandwich, scatter it on top of a salad, or serve it for breakfast!
How to cook halloumi
Here’s how to cook halloumi perfectly, every time!
Step 1: slice the halloumi
Step 1 is an easy one; just get your slice on. I personally like to use fairly thick slices of halloumi – I find that if they’re too thin, they dry up and become a bit hard. Thick slices (anything from about half a centimetre, up to about a centimetre thick) go nice and gooey in the middle.
TOP TIP: You can cook halloumi in a griddle pan, rather than a flat frying pan, to get perfect grill marks across the cheese. Or, if you don’t have a griddle pan, you can cheat by using a crinkle cutter to cut the cheese instead! It makes those beautiful golden stripes across the cheese, which are so eye-catching. I’ve linked up a couple of options on Amazon (UK* / US*) below (affiliate links!).
Step 2: Add the halloumi to a non-stick frying pan
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.
Can you fry halloumi in a stainless steel pan?
If you don’t have a non-stick frying pan, you can use stainless steel – but I would always go for the non-stick if you have one.
For the purposes of this post, I tried frying some halloumi in a stainless steel pan using a few different methods – oil vs. no oil; pre-heated pan vs. cold pan.
I found that you need to use a much lower heat when you’re cooking the halloumi in stainless steel, and a dash of oil was helpful to stop the cheese from sticking. But even so, the cheese did cook (and burn!) a lot more quickly in the stainless steel pan, so bear that in mind if you don’t have a non-stick pan.
Step 3: Cook the first side of the halloumi
After a minute or two, the halloumi will begin to release some liquid. Don’t flip the cheese just yet – wait until the liquid has all been released, and any excess liquid has evaporated.
As you can see, a salty substance will be left in the pan, which will turn golden brown when all the liquid has gone. The colour of the residue in the pan pretty much corresponds to the colour of the underside of the halloumi, so once it’s golden, it’s time to flip!
Notice that the cheese browns more quickly in the centre of the pan (at least it does on my stove!), so you might need to move the cheese around a little to help the edge pieces cook evenly.
Step 4: Flip the halloumi
When the underside of the halloumi is browned to your liking, flip each slice over, and repeat with the other side.
Beware: this side will brown a lot more quickly, as all the liquid has already been released – it should only take about a minute this time. Don’t overcook the halloumi, or it will end up becoming tough and rubbery.
Step 5: Enjoy!
You should now have beautifully cooked halloumi, golden brown and crispy on the edges, soft and squidgy in the middle. Delicious!
Halloumi is best eaten straight away – just try to resist eating it straight from the pan, as that will probably be frowned upon by the rest of your family!
Can you reheat fried halloumi?
Meh… not really. Technically, you could pop it in the microwave for a few seconds to try to revive it, but it does tend to become tougher and more rubbery this way. It’s undoubtedly best eaten within a few minutes of being cooked.
How to stop halloumi from becoming rubbery
Halloumi can become a little rubbery and tough if you don’t know how to use it. There are a few things you can do to avoid this:
- cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do.
- 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.
Halloumi recipes
If I’ve inspired you to give halloumi a try, I’ve posted a huge round-up of delicious vegetarian halloumi recipes – just click the link to see them!
How to cook halloumi
Ingredients
- 1 block halloumi cheese (usually around 225g / ~ 8 oz)
Instructions
- Cut the block of halloumi into slices. Don’t make them too thin – around half a centimetre thick is good. You can use a crinkle cutter to cut the halloumi if you’d like the fake ‘grill lines’.
- Place a non-stick frying pan over a medium heat, and add the slices of cheese in a single layer. Don’t overcrowd the pan. Allow the cheese to cook for a few minutes without moving it – it will release some liquid, which will then cook off. When the excess liquid has evaporated, the underside of the cheese will turn golden brown fairly quickly. When it’s cooked to your liking, turn each piece over, and repeat with the other side. The second side will brown more quickly, as the liquid has already been released.
- Fried halloumi is best served immediately.
Video
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of a block of halloumi (approx. 3 slices).
Love simple cooking how-to’s? Check out my post all about how to cook tofu!
* Note: This post contains affiliate links. If you make a purchase using one of these links, I will receive a tiny payment, at no extra cost to you. Thanks for the support!
thank you for this interesting post!
This looks amazing! I’m going to Cermak tomorrow (a grocery store in MKE that carries a wide variety of different cheeses) and I’m really hoping they have it, so I can try this! I’m delighted that some of the comments say “squeaky” because here in Wisconsin, we have fresh cheese curds that are available often, and the “squeak” is what tells you they’re fresh! Love it.
I hope you managed to find it! :)
Hello Queen of Halloumi! Thanks (in part) to you I continue my obsession with this cheese. So. Freakin’. Good. I have made so many of your halloumi recipes and they are all fantastic! Just joined your private group, thanks for mentioning it…I didn’t know it existed. In the states you can now find halloumi at almost any grocery store. It’s catching on. Yay!!!!
Ahh yay! Glad to hear it’s getting easier to find it in the US! :)
It’s soft, it’s salty, it’s gooey, it’s crispy, it’s stringy… all at the same time. AND squeaky when chewed. LOVE IT!!!
Haha yesss! Love halloumi :)
I tried halloumi for the first time, and it was horrible. Tasteless, hard, chewy, no pleasure at all. I fried it for around 5 minutes and really, it’s not something I’ll ever go back to! Sorry. Can’t see what the attraction is at all.
Interesting, I’m sorry you didn’t enjoy it! Tasteless is definitely not a word I would use to describe halloumi, it has more flavour than most other cheeses! May I ask where you’re from? I wonder if it differs from place to place. As for it being hard, I’d just make sure you don’t slice it too thinly, otherwise it can crisp up a bit too much – if you use nice thick slices and don’t overcook it, it stays soft and squidgy in the middle :)
I like to put paneer cheese (fried) in chilli – with the mince too. Didn’t have any but my daughter in law said to try this. OMG it was just yum x
Ooh paneer in chilli sounds fabulous. Halloumi sounds even better!
Seriously, such an amazing post. I love your tips. This post is really informative and useful. Always, I will try to make the delicious food. I want to become healthy and it only can happen by eating healthy food. Thanks so much for including this post.
I want to serve halloomi with blueberry as part of my christmas table. I was worried that I would not get the cheese right. Thanks for the step by step information.
Marina
(Phalaborwa South Africa)
You’re welcome! Halloumi with blueberries sounds fantastic :)
Thanks for this, just made a ‘Halloumi, Aubergine and Roasted Pepper wrap’ using your method. I always thought you had to fry the Halloumi in oil but glad to save the unnecessary calories!
Definitely, if you’re going to be eating big chunks of cheese then you may as well save a few calories elsewhere haha :)
I had halloumi for the first time last night – loved it. Sorry to say I had it with chorizo though. Still, the oils from the chorizo with the cheese made for a fantastic combination. Cooked them both on the griddle on my Weber.
Ooh a new halloumi convert! Glad you liked it :) I have lots of halloumi recipes if you want to have it again! https://www.amuse-your-bouche.com/tag/halloumi/
Hi. Marlene from south Africa. Try halloumi with avocado and crumbled bacon. Drizzled with lemon juice.
I first had Halloumi at a BBQ served with grilled pear…………. the combination was delish!!
I am going to try the sandwich :-))
Oh wow that’s an interesting combination!
My girlfriend told me about Halloumi on the weekend over coffee .! I bought some watermelon and herbs etc and pita and honey dew melon and I have invited her to dinner tomorrow night..! I’m baking a pumpkin pie to go with it for desert but it’s a cross between a baked cheese cake and a pumpkin pie.! We shall see garnished with wall nuts.!!
Hope you enjoy the halloumi, it’s one of my favourite things ever!
It worked beautifully. Thank you.
Glad it worked for you Helen :)
I’ve managed to finally cook it properly!
Thank you!
I think I have been flipping too soon! Everytime I attempt halloumi it goes a bit solid and squeaky…maybe I’m just buying terrible quality halloumi?
Tbh I like the squeakiness ;) I think some people will just never like the stuff – but it’s always worth giving it a proper go before ruling it out completely!
I’ve never tried frying halloumi before, I’ve always grilled it, but I’ll definitely give this a go next time to see how it compares. I’m getting seriously hungry at all our halloumi recipes now though, especially the sundried tomato sandwich, looks amazing!
Hannah
I’ve actually never tried grilling it! I always think cleaning one frying pan is easier than faffing with foil / cleaning a grill, but then I’m just lazy ;)
WOW! My mouth is actually watering looking at your photos. I am a HUGE halloumi fan too but have never had it at home as was clueless at how to cook it. I think you have actually started a craving and I will hunt some down. WOW!
Haha!! Do it! :D
Halloumi is literally one of my favourite cheeses – so much flavour – I love it with lightly stirred kale and green lentils – so good. Thanks for sharing
Laura x
That sounds like a wonderful combination :)
Yum! I love halloumi, it really is the perfect cheese!
I followed your instructions and cooked halloumi last night, and served it on a bed of slow-fried sweet potatoes, tomatoes, red onion and butternut squash (could have roasted them but couldn’t be bothered to turn the oven on!). Lush!
Oh yuuum that sounds amazing. Glad it was a success!
I will never forget the first time I had halloumi. It was amazing! It’s difficult to find in the US in some areas. There’s a Mexican cheese that’s friable, but the flavor isn’t quite the same.
I love halloumi and it is a perfect cheese for frying like this, great post!!
It seems delicious but it is unfortunately pretty difficult to find in France :(
That’s a shame! You’ll have to pick some up next time you’re travelling ;)
Bonjour Clementine, je trouve mon Halloumi dans un magasin Turc sur Paris ☺ c’est trop bon !!!!
Halloumi is a total WONDER of a food! I used to eat it by the kilo at university, I could find a way to incorporate it into every single meal in some form or another…I particularly like it as a topping to a little rocket salad with beetroot and walnuts (I know goat’s cheese would be the usual cheese in this meal, but halloumi works with everything in my opinion).
I definitely want to try the mushroom bruschetta, what an amazing idea :)
That sounds like an awesome combination! :)
My favourite cheese too! It works so well with so many flavours, but isn’t bland either. I make this recipe a lot and it’s one of my favourites, with middle eastern flavours and a peri peri sauce: http://www.bbc.co.uk/food/recipes/piripiriprawnsandhar_86697 – I just sub the prawns for halloumi. You need to try it, it’s absolutely delicious!
Sounds great!!
i have not yet tried this cheese. since you said its the king of cheese, need to get on IT.
Try it and report back! ;)
Halloumi is incredibly delicious used it often for sandwiches with some grilled vegetables and a bit balsamic vinegar on top! Usually I prepare halloumi overnight in a spicy chipotle marinade then bake it. Your method seems really easy and straightforward, thanks for sharing!
I’ve never tried baking it, that’s an interesting idea! The chipotle marinade sounds awesome too.
Dear Becca, I have never had halloumi before. It sounds wonderful and looks delicious. I am so interested in trying it now. I would that sandwich. Thank you for sharing! xo, Catherine
You definitely have to give it a try, it’s so tasty! :)
Becca! This sounds amazing!! It really does!!! I love Saganaki as well, you just inspired me to jump on it :)
Is saganaki just fried halloumi? I’ve never had it!
It can be. But typically there is another kind of cheese used. They add some alcohol to and light it on fire!!! And then they extinguish the flame in front of you by squirting lemon on it! It’s heaven! You of all people MUST try! You then just scoop the melty tangy goodness up with pita or soft white bread.
OMG you’re killing me. I’ve never seen that anywhere!! I hope I don’t have to go all the way to Greece…
Well then…I guess I am going to have to post a recipe just for you!
Please do!!!
I remember having saganaki cheese at a good neighbourhood pub near me about a year ago. Really interesting as haven’t heard of it before or since!
Let me know if you find it anywhere, it sounds amazing!
Hallouimi is one of the cheeses that I must try. I’m a total cheese addict and have wanted to try this for some time. Thanks for sealing the deal. I’ll be heading out this weekend to pick some up!
Oh if you haven’t tried it yet then you must!! Just throw it on some salad leaves and you’ve got lunch :D
I love Halloumi too, great with salad leaves for a quick lunch. We’re all fans in our house. I’ll point hubby in the direction of your post so he can cook lunch on the weekend :)
He can’t go wrong, it’s easy! :D
I also loooove halloumi on the barbeque and one of our local restaurants deep fries it, and I have to say that this is heavenly. No coating, just straight into the oil!
That sounds good! Actually there’s a fish and chip shop in my parents’ town that batters it and then deep fries. SOOOO good, but sinful!
As a recently converted veggie, your website has been more helpful than ever this past few weeks, but this is perfection. All my halloumi has been quite tough and given me belly ache. I shall try this out at the weekend. Thank you!
Oooh you’ve gone veggie?! Awesome :) Just remember to eat the halloumi pretty soon after cooking it so it doesn’t have a chance to toughen up – and don’t make the slices too thin or they go rubbery!
I LOVE halloumi too – and never seem to be able to get it just right when I cook it – I see why with your step by step guide, so useful – thanks! I’m off to dry fry some now…
Glad you’ve found it useful, thanks for the comment! :)
I’m a fellow halloumi fan Becca – it’s the cheese of the gods!!!! One of the simplest ways I like to enjoy is it straight up with a drizzle of sweet chilli sauce, and possibly with a bit of salad if it’s going to be a starter. When we have BBQs it’s an essential, the main trouble is trying to save enough for my vegetarian husband because all the meat eaters want a piece of the action too!
Oooh it’s GREAT with sweet chilli sauce! I love it with peri peri sauce too, a la Nando’s ;)
Yum, I just ate some halloumi yesterday! I usually use my grillpan (I don’t really know if that’s a thing in the UK?) to get the beautiful striped grill look.
Yes they are! We call them griddle pans though! I’ll definitely try that next time, great idea :)
I like halloumi too. A local halloumi manufacturer cooked some for me once and just as he finished cooking it, he drizzled it with a drop or two of caramelized balsamic vinegar. I thought I died and went to heaven. I really like your suggestions and now I want some.
That sounds amazing – I bet it’s unbelievable when it’s freshly made!