How to cook halloumi perfectly
I think halloumi might just be my favourite cheese ever – and that’s really saying something when you know how much of a cheese addict I am. Halloumi is the king of cheeses.
It’s soft, it’s salty, it’s gooey, it’s crispy, it’s stringy… all at the same time.
I know there are some people who will disagree with me about halloumi, and say that it’s too hard, or too rubbery, or too oily – but you just need to know how to cook it correctly! So here’s how to cook halloumi perfectly.
Let’s start at the beginning!
What is halloumi?
Halloumi is a Cypriot cheese made from sheep’s, goat’s, and / or cow’s milks. It’s quite 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 gooey in the middle. It’s understandably used a lot in Cypriot cuisine (as well as Greek, Turkish, etc.), but I personally think it’s great to use in all sorts of contexts – even in a humble sandwich.
In the UK, halloumi is available 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!
Okay, so you’ve got your halloumi. Now how do you cook the stuff?
How to cook halloumi
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 go nice and gooey in the middle.
Step 2: Add the halloumi to a dry frying pan
You don’t need to use any oil in your pan. 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.
If you have a griddle pan with ridges, that’s even better – you end up with beautiful char lines across each slice of halloumi, which looks just gorgeous!
Turn the heat up to medium-high, and let it do its thing.
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.
Step 4: Flip the halloumi
At this point, the underside of the halloumi should be a beautiful golden brown – if not, leave it an extra minute or so. Be careful though, as it will crisp up quite quickly at this point.
When the underside is browned to your liking, flip each slice over, and repeat with the other side. This time it will brown a lot quicker, as all the liquid has already been released – it should only take about a minute this time.
Step 5: Enjoy!
Halloumi recipes
Now that you’ve got some perfectly crispy fried halloumi, here’s some recipe inspiration:
Warm lentil and halloumi salad
Sheet pan halloumi fajitas
Easy vegetarian mezze platter
Spicy bean and halloumi fritters
Creamy vegetable and halloumi pie
Halloumi casserole with crispy garlic breadcrumbs
Veggie fajita bowls
Stuffed aubergines with spinach rice and halloumi
Fig and halloumi salad with balsamic fig dressing
Vegetarian full English breakfast
Halloumi and portobello burgers with homemade peri peri sauce
Creamy dill and caper lentils with grilled halloumi
Asparagus and halloumi pasta with smoky tomato pesto
Creamy pesto mushrooms and halloumi on toast
Beer battered halloumi
White wine mushroom bruschetta with halloumi
Sesame crusted halloumi with Asian slaw
Grilled halloumi tacos with mango salsa
Smoky halloumi pasta bake from A Mummy Too
Falafel and halloumi kebabs with peanut butter marinade from Tinned Tomatoes
Halloumi, sun-dried tomato and rocket sandwich
Warm quinoa salad with grilled halloumi and parsley dressing
Fried halloumi salad with pomegranate grapes from Fuss Free Flavours
Grilled tomatoes and peppers with halloumi cheese from Coffee and Vanilla
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!