Halloumi
A firm, springy brined cheese from Cyprus with a high melting point, so it can be grilled or fried until golden outside and soft inside. Squeaky, salty and delicious.
Grilled Halloumi: Hmioannou, CC BY 3.0 (Wikimedia Commons)
Where it comes from
Halloumi is the best-known cheese of Cyprus, traditionally made from sheep's and goat's milk, often with a little mint folded in. It is eaten across the eastern Mediterranean and increasingly around the world.
Explore the cuisine of Cyprus.
Recipe
Make Halloumi at home
Ingredients
- 8 oz (225 g) halloumi, sliced 1/2 inch thick
- 1 tbsp olive oil
- Lemon wedges
- Honey to drizzle (optional)
- Fresh mint or oregano
- Watermelon, tomatoes or flatbread to serve
How it's made
- Pat the halloumi slices dry.
- Heat a non-stick or cast-iron pan over medium-high heat with a little oil.
- Fry the slices 2 minutes per side until deep golden.
- Alternatively grill on an oiled grill.
- Squeeze lemon over, drizzle with honey if desired, and scatter with herbs.
- Serve right away while hot and squeaky.
Variations
- Halloumi fries, battered and crisp.
- Grilled halloumi with watermelon.
- Halloumi in sandwiches and salads.
Cook’s tip: Dry the slices well and use only a thin film of oil; the cheese releases its own fat as it browns.
Related dishes
Greek saladSalads · Greece
SouvlakiStreet food · Greece
SpanakopitaSnacks and dips · Greece
BanitsaBreakfast · Bulgaria
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Grilled Halloumi: Hmioannou, CC BY 3.0 (Wikimedia Commons)