How To Cook Halloumi (And Eat It!)
on Sep 13, 2021, Updated Jul 01, 2026
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You just bought a ‘log’ of halloumi – that white, salty, squidgy and very yummy cheese from Cyprus that you’ve never cooked before. Are you going to pan-fry, grill, BBQ, bake or even air fry it? Luckily, all of these methods work, and there are so many fun and delicious ways to enjoy it! I’ve got you covered here with my ‘expert’ guide on cooking halloumi!
Many ways to cook & eat halloumi!
Perhaps you’ve tried halloumi in a restaurant before, or devoured halloumi fries at a friend’s house. Now you’ve spotted this white, salty, log-shaped Cypriot cheese in the supermarket and would like to try cooking it yourself. You’ve come to the right place!
Since halloumi doesn’t melt when it’s cooked, it’s absolutely perfect for pan-frying, grilling, BBQing, baking and even air frying. All of these methods are so easy, so you can take your pick.
Then how will you eat it? Well, you’re spoiled for choice there too. You can make my favorite appetizer, halloumi fries (everyone loves these!), halloumi burgers, halloumi kebabs, salads and much more. There are plenty more ideas below. Since the halloumi is quite ‘meaty’ in texture, it’s perfect for vegetarians (try it paired with this fruity pineapple mango salsa!). But it’s equally as good paired with meat.
My favorite way to cook halloumi is to roll it in a bit of flour, then shallow fry it until crispy and golden. Heavenly! But it’s very delicious cooked many other ways, too. Why not try them all!
Here’s everything you need to know about cooking and eating halloumi!
Helen’s Top Tip
Buying halloumi cheese: I usually choose a genuine Cypriot brand because I think the texture is best. I also like the little flecks of mint which are sometimes missing when it’s a cheaper brand.
How to pan-fry halloumi
Arguably, the easiest way to cook halloumi is to pan-fry it in a hot frying pan. If you’re using a non-stick pan you won’t even need any oil.
All you need to do is slice the cheese into roughly 1/2-inch thick slices, almost like you would a loaf of bread. I usually get 7 or 8 slices out of each ‘log’, so enough for 2 to 3 as an appetizer.
Pan-fry for just a few minutes on each side or until hot, golden brown and lightly crisp. You’ll find when you first add the cheese to the pan it will release some liquid. The key is to wait until this liquid evaporates in the pan and leaves behind a golden brown residue – 2 or 3 minutes. Then it’s time to flip it to cook on the other side! Keep an eye on it because it probably won’t need quite as much time to cook on the second side.
If you’re using a stainless steel or cast iron pan just add a tiny drizzle of oil – olive oil is perfect.
Helen’s Top Tips
- Try using a grill pan to pan-fry your halloumi. This way, you’ll get impressive grill lines to make your cheese look very fancy!
- Resist the urge to move the cheese around! Let it cook in one spot and it will develop a lovely crisp and golden crust. Then flip over to cook on the other side.
How to BBQ/grill it
First preheat your BBQ or grill, to medium high, or around 200C/390F. Brush roughly 1/2 to 1-inch thick halloumi slices with a little oil, then throw them on to cook for a few minutes on each side until browned and crisp.
Alternatively you can thread large cubes of halloumi onto skewers and cook them on the grill that way. You can add some veggies like zucchini, tomatoes, mushrooms or peppers too if you like. Or how about meatballs?! Just brush with oil and turn regularly as you cook them for 5 to 10 minutes until browned on all sides. Squeeze a little lemon or lime juice over just before serving!
Helen’s Top Tip
Use thin metal skewers or wooden skewers that have been soaked in water for a while beforehand so that they don’t burn.
How to broil it (‘put it under the grill’!)
Broiling halloumi is also a great way to cook it! In fact this is how I usually cook my yummy halloumi and chorizo kebabs with honey lime dressing.
I’d recommend lining a baking pan or grill/broiler pan with baking paper or foil, then brushing the halloumi or halloumi kebabs with a little olive oil. Grill/Broil for around 10 to 15 minutes, turning a few times to cook all sides. If you’re grilling/broiling simple slices of halloumi, just a few minutes on each side will be enough.
Helen’s Top Tip
If threading onto skewers, cut the halloumi into larger pieces – around 1.5 to 2 inches. Pinch the cheese to hold it together as you thread it into the skewers. Don’t worry if a few pieces fall off as they cook. Just let the halloumi cook by the side and try to thread it back on after cooking 😉
How to bake it
Yes, it’s possible to cook halloumi in the oven too! This would be a good choice if you already have the oven turned on to cook something else.
You can lay 1/2-inch thick slices in a baking dish and drizzle with olive oil and perhaps scatter over some black pepper and dried herbs, a few dried chili flakes or smoked paprika. Bake at 200C/390F for around 15 minutes, turning half way through.
Serve with your favourite grilled or toasted bread and a few wedges of lemon or lime as a simple appetizer or side.
How to air fry halloumi
No comprehensive guide on how to cook halloumi would be complete these days without mentioning air frying!
What I like to do is brush the halloumi lightly with olive oil and air fry it for around 5 to 7 minutes on each side. Or until it’s golden brown and crispy. This method of cooking isn’t necessarily faster than any of the other methods, but it’s very hands-off which you might find attractive.
Air frying is also an easier and cleaner way to make halloumi fries. And of course you’ll use far less oil than you would when cooking them in the traditional way on the stove.
Helen’s Top Tips
- Keep an eye on the halloumi as you air fry it, as different air fryers cook at slightly different speeds.
- Which air fryer is the best? Honestly… I’m still using a cheap supermarket brand air fryer and it’s absolutely fine. If you’d like a few recommendations, however, both of these – this Cosori XL model and this Philips XL model – get good reviews and are quite large. I also happen to own a Breville Smart Oven Air Fryer Pro, which I use almost every single day!
Serving ideas
I only intended to share a few ideas, but once I got going I couldn’t stop! Which do you like best? I’m sure you can think of more ideas, too.
- Arrange the cooked halloumi on a small platter, and serve with 2-minute toasted bread with olive oil and salt, 1-hour focaccia bread, or grilled Mediterranean style pita bread. Don’t forget a few lemon or lime wedges for squeezing over and perhaps even a scattering of fresh mint, basil, oregano or thyme leaves. You could even sprinkle over a few capers or sliced sun-dried tomatoes or drizzle over some balsamic vinegar or glaze, or even warm honey!
- Chili: For a hit of spice to contrast nicely with the milky, mild flavor, sprinkle over a few chili flakes before cooking. Alternatively, serve some sweet chili sauce on the side for dipping.
- Pomegranate: Here’s a wild card option. Sprinkle some of these delicious seeds over halloumi before serving. Or how about pomegranate molasses? It’s a perfect paring of salty, juicy, crunchy and sweet.
- Watermelon: Believe it or not, halloumi and watermelon is a popular combo. Just toss the cooked cheese with cubes of watermelon in a salad with your favorite simple dressing. You can scatter a few mint leaves in there too.
- Mediterranean style vegetables: Vegetables such as courgette/zucchini, tomatoes, mushrooms, capsicum, sweet potato, beetroot and eggplant go really well. Roast the veggies then stack them up with just-cooked halloumi and drizzle with balsamic glaze for a colourful, healthy and yummy meal.
- Bacon and/or chorizo: Perhaps surprisingly, salty meats like bacon and chorizo go pretty well with halloumi too. The punchy flavor of these meats complement the mild and creamy cheese. Try halloumi kebabs with chorizo and tomatoes!
- Pesto: Green or red, with or without nuts, pesto pairs really well too. Thin it out with a little olive oil and drizzle over cooked halloumi. Or make tiny crostini with a slice of crispy cheese and a small spoonful of pesto on the top.
- Onion/Fig/Tomato jam, relish or chutney: Probably no explanation needed here. The strong fruity, vinegary flavours work perfectly. Pile them all on a sandwich with some fresh green salad and perhaps some hummus and you have a tasty and easy lunch idea.
Halloumi cheese FAQs
Whether you’re new to cooking halloumi cheese or not, you might still have some questions. Here are some of the most common questions people have:
It’s available at most major supermarkets. Look for it either in the packaged cheese section, or at the deli counter. In the USA, it’s growing in popularity and has been spotted at Trader Joe’s, Whole Foods and Walmart. Note that it might be called ‘halloumi style’ or even just ‘grillable cheese’. A European style deli might also stock it. You can even buy it on Amazon!
There are a few possible reasons for this. First of all I find certain brands can be a little rubbery – usually the cheaper ones. If you have a choice, it’s worth spending a little more on an authentic Cypriot brand.
Secondly, don’t slice it too thin – half an inch or 1 to 2cm is about right. This way it’ll be crispy on the outside and squidgy and moist in the middle.
It’s also important not to overcook it. Just 2 to 3 minutes on each side on a medium to high heat is all you need. Wait until just after the juices have evaporated, allow the halloumi to start to go golden brown, then flip onto the other side.
Finally, it’s best to eat it immediately after cooking. It tends to lose its crisp and become a little rubbery after it cools.
You can! In Cyprus and Greece you will sometimes come across raw halloumi served with watermelon and perhaps a bit of fresh mint. Try this on skewers on a hot summer’s day!
Try some small cubes of the raw cheese in a simple salad with some fresh green leaves and something fruity to balance out the saltiness of the cheese. Try orange segments or chopped strawberries.
Another idea is to grate a little raw halloumi over your pasta! This works particularly well if it’s a lemony pasta dish. Try it grated over this lemony Mediterranean tuna pasta, for example.
Given a choice I would go for cooked 90% of the time, but if you’re curious, give raw halloumi a chance and try one or two of these ideas (then hit the comments section and let me know how you got on!).
To be perfectly honest it’s always best eaten immediately after cooking. I have been known to reheat leftover halloumi kebabs in the microwave and they still taste great, but they won’t be as crisp on the outside and soft in the middle as when freshly cooked.
In its unopened package, it will keep in the fridge for a long time – up to a year! But of course check what the expiration date is.
Once opened, you can store any leftover raw halloumi in some salty water for up to about 2 weeks in the fridge.
Alternatively, it freezes well. Just wrap it well in plastic wrap and then put it inside a labelled freezer bag. It will keep in the freezer for up to 6 months. Let it defrost overnight in the fridge before slicing and cooking as you would when fresh.
More halloumi recipes from Scrummy Lane
Party food
The Best Crispy Halloumi Fries
Vegetarian
Crispy Halloumi Burgers (15 Minute Meal)
Light meals
Halloumi Tacos With Pineapple Mango Salsa
If you really love halloumi, you can also check out this list of 15 halloumi recipes and ideas!
How To Cook Halloumi (And Eat It!)
Ingredients
- 1 pound halloumi cheese, (1 'log' of halloumi cheese is usually around 225 grams or 8 ounces.)
- 3 tablespoons olive oil, Approximately, for brushing (unless you're cooking your halloumi simply in a non-stick pan, in which case you don't really need any oil)
To serve (optional)
- Choice of: lemon or lime wedges, black pepper, fresh herbs e.g. mint, oregano, thyme, basil, chili flakes, chopped sundried tomatoes, capers, balsamic vinegar or balsamic glaze
- fresh bread, toasted bread with olive oil and salt, pitta bread
- Greek yogurt and/or sweet chili sauce (for dipping or serving on the side)
- Crisp white wine or ouzo
Instructions
To pan-fry
- Slice the halloumi into approximately 1-2 cm thick slices. Slice across the width, just like you would a loaf of bread.1 pound halloumi cheese
- Pre-heat a frying pan or griddle pan on a medium-high heat. Unless you're using a non-stick pan, brush the halloumi all over with the olive oil.3 tablespoons olive oil
- Place the slices of halloumi into the pan and leave them to cook for a few minutes. Don't move them until the liquid that oozes out of the cheese has evaporated and the residue has gone golden brown. At this point, check to see if the underside of the cheese is mid to dark golden brown. If it is, flip it over with a fork or tongs and cook on the other side for another 2 to 3 minutes. Towards the end of the cooking time, you may need to move some of the pieces on the outer edges of the pan into the middle to finish browning equally.
- When the halloumi is mid to dark golden brown on both sides, arrange on a small platter or medium sized plate with slices of bread, toast or pita bread and lemon or lime segments. Scatter over any fresh herbs and/or other spices/flavourings and serve immediately.Choice of: lemon or lime wedges, black pepper, fresh herbs e.g. mint, oregano, thyme, basil, chili flakes, chopped sundried tomatoes, capers, balsamic vinegar or balsamic glaze, fresh bread, toasted bread with olive oil and salt, pitta bread
To grill/BBQ
- Pre-heat the grill or BBQ to a medium-high heat or 200C/390F. If you prefer to make kebabs and are using wooden skewers, soak them in water for at least 30 minutes to prevent burning while cooking.
- If cooking slices, slice the halloumi into roughly 2 to 3cm (or 1/2 to 1 inch) thick slices and brush all over with the olive oil. If cooking kebabs, cut into large chunks and carefully thread the halloumi onto the skewers, then brush carefully with oil. Pinch the sides of the cheese as you thread it on to minimise splitting (Add chunks of vegetables such as zucchini, peppers and mushrooms or even meatballs if you like).1 pound halloumi cheese, 3 tablespoons olive oil
- Place the cheese on the BBQ/grill and cook for 2 to 3 minutes without moving. Wait until any liquid has evaporated and the residue has gone golden to dark brown, then flip onto the other side with a fork/tongs and let cook for a further 2 to 3 minutes. If cooking kebabs, cook for 10 to 15 minutes, turning regularly to brown all sides.
- Serve immediately with bread/toast/pita bread, lemon and lime wedges and any other herbs/spices/flavours.Choice of: lemon or lime wedges, black pepper, fresh herbs e.g. mint, oregano, thyme, basil, chili flakes, chopped sundried tomatoes, capers, balsamic vinegar or balsamic glaze, fresh bread, toasted bread with olive oil and salt, pitta bread
To air fry
- Preheat the air fryer to 200C/390F. Slice the halloumi into 1-2cm slices, into long 2-3cm thick fry shapes or 1-2cm cubes or 'bites'.1 pound halloumi cheese
- Brush the halloumi all over with olive oil. Then air fry in the air fryer basket for 5 to 7 minutes on each side or until mid to dark golden brown and crispy.3 tablespoons olive oil
- Serve immediately with bread/toast/pita bread, lemon or lime wedges and any other spices/herbs/flavours. You might also like to serve some Greek yogurt and/or sweet chili sauce on the side for dipping.Choice of: lemon or lime wedges, black pepper, fresh herbs e.g. mint, oregano, thyme, basil, chili flakes, chopped sundried tomatoes, capers, balsamic vinegar or balsamic glaze, fresh bread, toasted bread with olive oil and salt, pitta bread, Greek yogurt and/or sweet chili sauce (for dipping or serving on the side)
To bake
- Pre-heat the oven to 200C/390F. Slice the halloumi into thick (around 1/2 inch) slices.1 pound halloumi cheese
- Lay in a baking dish and drizzle with olive oil. Add pepper, paprika, dried herbs, or chili flakes if you like.3 tablespoons olive oil
- Bake for around 15 minutes, turning half way through, or until golden brown and lightly crisp.
- Serve immediately with optional toasted bread, lemon or lime wedges and fresh herbs.Choice of: lemon or lime wedges, black pepper, fresh herbs e.g. mint, oregano, thyme, basil, chili flakes, chopped sundried tomatoes, capers, balsamic vinegar or balsamic glaze, fresh bread, toasted bread with olive oil and salt, pitta bread
Thank you for this post! Have always enjoyed eating halloumi but wasn’t confident cooking with it. This will now become my go-to guide! I’ll be looking out for some genuine Cypriot cheese next time i go shopping too!
Hi Cat! I’m so happy you found this helpful. It’s definitely worth hunting down a good quality brand, but ultimately the recipes will be great whichever brand you use. 🙂