How To Cook Halloumi

What is halloumi?

Most people associate Halloumi Cheese with Greece, but it actually originated in Cyprus in the Medieval Byzantine period, then gained popularity throughout the rest of the Middle East region. Traditionally it is made with a blend of goats and sheep milk, however, in countries where it’s difficult to source these milks, it can also be made with cow’s milk. Halloumi has a distinctive layered texture similar to mozzarella and has a salty flavour due to it being brined in a salt water solution. Traditionally mint was added for taste as well as to preserve the cheese by wrapping it in mint leaves to keep it fresh.

Why does Halloumi not melt?

The unique characteristic of halloumi is that it does not melt when grilled because of its high melting point. This is due to the fact that it is cooked twice.

Can you eat Halloumi raw?

Although many people eat halloumi grilled, you can enjoy halloumi cheese fresh or uncooked.

Where to find Halloumi

Halloumi has grown more popular in Western countries in recent years, and nowadays you’ll find packaged halloumi cheese in specialty cheese sections at most major supermarkets. If you’re in America, you can commonly find halloumi in Trader Joes and Costco Warehouses.
If you’re having trouble tracking it down, you can always try a local Mediterranean deli. Looking for some halloumi recipe inspiration? Check out these 11 Delicious Halloumi Recipes.

How to fry halloumi

Cut the halloumi into 1cm / .3in thick slices (as pictured below). Preheat a skillet on medium heat. If you’re using non-stick, there’s no need to add oil to the pan, but if not, add a dash of olive oil. Add halloumi slices to the skillet and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2mins (as pictured below).

How to grill halloumi

Preheat your BBQ or grill. Cut the halloumi into bite sized cubes, then thread onto a skewer (as pictured below). Brush the halloumi lightly with some olive oil, then cook for 5 minutes, turning regularly, until golden brown on all sides (as pictured below).

How to store halloumi?

Once you open your package of halloumi you can store your uncooked leftovers in two ways. If you plan to use your halloumi quite quickly, simply store in an airtight container or sandwich bag for up to 3 days. To extend it’s life further, make a simple salt brine by mixing 2 cups of water with 2 teaspoons of salt. Mix together until the salt dissolves, then pour over leftover halloumi in an airtight container and store in the fridge for up to 2 weeks. You can also freeze halloumi. Simply cut your halloumi into slices, wrap tightly and freeze to use later.

Can you reheat halloumi?

While you can reheat cooked halloumi, I’d advise against it. Plain halloumi (either fried or grilled) is best when it’s served immediately. It tends to become rubbery when cooled after cooking, and I haven’t found great results when microwaving it.