All you ever needed to know about cooking halloumi - that increasingly popular semi-hard white cheese that's been made in Cyprus and other areas of the Eastern Mediterranean for hundreds of years. It's salty, springy, crispy and altogether very delicious. It also happens to be incredibly versatile. Cook it on a grill or BBQ, under the broiler, in your oven or in your air fryer. It's wonderful cooked, but there are even ways to enjoy it raw. Whether you're in the mood for a burger, tacos, a salad, fries, or just want to enjoy it simply cooked with lemon and lime wedges and a little toasted bread on the side, I've got you covered with this interesting and expert guide on halloumi cheese. Learn how to cook it like a pro!
450grams halloumi cheeseThis is the approximate weight of 2 typical commercial 'logs' of halloumi cheese - 225 grams or 8 ounces per log.
3tablespoonsolive oilApproximately, 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)
Slice the halloumi into approximately 1-2 cm thick slices. Slice across the width, just like you would a loaf of bread.
450 grams 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).
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'.
450 grams 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.
450 grams 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
Video
Notes
What brand of halloumi to buy: I prefer traditional Cypriot brands made with sheep's or goat's milk or a mixture of the two with cow's milk. These brands can be a little more expensive than supermarket own brand 'copies', but I find it's worth it. On the other hand, any brand of halloumi is fine. Just buy what you can find and can afford! How to slice the halloumi: If I'm cooking it simply, in a pan to serve as an appetizer for instance, I usually like 1 to 2cm slices. Not too thin, not too thick - lightly crisped on the outside and hot and squidgy in the middle. If I'm cooking it on a BBQ, however, I usually slice them on the thicker side, say 2 to 3cm, to stop them breaking up and/or falling in between the grates!If you're making fries, cut the halloumi into medium-sized chunky fry shapes, say 2 to 3 cm in width. Whether you need oil or not: Strictly speaking, you don't NEED any oil to cook halloumi. You won't need any if you're using a non-stick pan. However, I usually do brush the halloumi with a bit of olive oil if I'm cooking it in a pan that isn't non-stick e.g. cast iron, stainless steel and on the BBQ. Halloumi fries: This post mostly focuses on how to cook halloumi in a pan or on a grill or BBQ, but you also have to try halloumi fries! They're legendary! Storing/Freezing instructions: Halloumi keeps for ages if the packet is unopened. Once it's opened, however, you're best to keep the cheese submerged in some salty water in a sealed container. It'll keep for up to 2 weeks like this.Alternatively you can freeze halloumi. Wrap well and store in a freezer bag or container. It'll freeze well for around 6 months. Nutrition info: Please note that the values shown do not include optional 'extras' and toppings such as bread, herbs, dips.