As a parent, Suzanne likes to write about fun activities for children and their parents to explore together.
An Easy Cheese to Fry That's Very Versatile!
Typically served as a side dish in many Mediterranean feasts, fried halloumi is a great way to taste test the cheese and have a side salad dish that fills you up besides the greenery and tastes great!
Halloumi cheese is really easy to find—just look for Turkish, Greek and Arabic ethnic grocers for it, as well as some major supermarket chains (expect to pay more at the supermarket chains).
Frying this cheese brings out a beautiful, salty (some would say briney) flavour in the cheese. It’s great for salads and side dishes because you can serve it cold or two days old and it will still taste nice. You can add this tasty cheese to salads as well as serving it on its own. Some Mediterranean meals involve serving it up as a yummy breakfast!
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Serve a small bowl between two people.
- Halloumi Cheese
- Olive oil, for frying
- Olives, for serving
- Ground pepper
- Pistachio nuts, optional
- Lemon juice, optional
- Cut halloumi cheese into cubes.
- Put 1-2 tablespoons of oil into a non-stick frypan and heat to medium hot.
- Put the cubes into the frypan and fry for approximately 3 minutes or until golden brown. The cheese won't melt, and you'll be able to lift up the cubes and check progress.
- Flip cubes over and cook some more sides until they are also golden brown.
- Add pistachio nuts and fry briefly for about 1 minute.
- Serve fried halloumi and pistachio nuts in a bowl, with herbs and olives. Drizzle some olive oil over the food. Grind black pepper over the bowl. Squeeze lemon juice over it if desired.
If storing fried halloumi, cool from frypan and store in an airtight container in the fridge without herbs, lemon juice or oil until ready to serve.
If halloumi is too salty, you can soak it overnight in a bowl of water after cutting it to shape. Then drain it on a paper towel to make sure all water is removed before frying.
Herbs & Spices That Go Well With Halloumi
- Black Peppercorns
Some History About Halloumi
Halloumi cheese is made from goat and sheep milk, and sometimes cow milk. It has a rubbery texture when raw, which makes it easy to fry or grill as it doesn’t burn easily. It is stored in salt water and is a salty tasting cheese. It can keep up to a year if frozen.
Originating in Cyprus, Greece, halloumi cheese was originally made as early as AD 395 and became popular in the Middle East. It has a higher than normal melting point, which means it can be used a lot in cooking and frying because it doesn’t melt.
There are many different herbs than can be used to flavour halloumi, but mint leaves were traditionally used as a preservative and added flavour to packaged halloumi. Cypriots enjoyed eating halloumi with watermelon in summer weather.
Other Ways To Cook Halloumi
Halloumi can be cooked as a fillet, using large slices dipped in flour, then egg, then breadcrumbs and fried in either butter or olive oil. This is a great way to make a meal out of it as you can serve it with salad or vegetables.
Halloumi is a good way to kill a fish and chips craving if you are on a diet. Just add a few cubes to a salad plate and the salty cheese taste is enough to satisfy deep fryer cravings!
The cheese can also be grilled or put on the BBQ well as it doesn’t melt. Use a grill pan for inside and put on a BBQ tray outside.
Cubed halloumi can be added to kebab skewers with cherry tomatoes, zucchini, pineapple, onions, capsicums and other vegetables. Delicious when served to guests with lemon juice squeezed over the top! It is also ideal for picnics.
Rate This Recipe
Halloumi is a versatile cheese that is very easy and quick to cook. It adds flavour to garden salads and can be stored for a long time before use. It is also a good substitute for meat in many dishes.
It’s a tough cheese and the only risk in frying it is that you can burnt it, so watch the frypan as it cooks and use olive oil in the pan.
© 2013 Suzanne Day
Chantelle Porter from Ann Arbor on January 31, 2016:
I love Halloumi but have never actually made it. Shared.
Peggy Woods from Houston, Texas on June 19, 2015:
It was most interesting reading this because this is a cheese of which I am unfamiliar. Will have to look for it! It sounds very versatile. Thanks for the introduction. Great photos, by the way! Up votes and sharing so that others can also learn about this type of cheese.
Suzanne Day (author) from Melbourne, Victoria, Australia on April 21, 2015:
Hi Peachpurple, no, they don't melt, they are a bit like tofu in the sense that it is cheese that fries and stays in shape.
peachy from Home Sweet Home on April 20, 2015:
oh a minute a go i thought those cubes were tofu, cheese, by golly, don't they melt?
Paula Atwell from Cleveland, OH on October 04, 2014:
Very different from anything I have ever made. Adding to my bucket list for recipes.
Chitrangada Sharan from New Delhi, India on October 04, 2014:
Sounds delicious and interesting! And I like quick recipes.
Voted up and shared on HH!
Iyanna McKennon from Indianapolis, IN on October 03, 2014:
Some of the receipes sound scrumptious! I love Mediterranean food dishes, and I am definitely hooked on Turkish coffee. Thanks for the ideas!
jtrader on April 27, 2014:
I've never had this type of cheese. Those kebabs look interesting.
swilliams on April 23, 2014:
What a beautiful presentation. This recipe looks amazing! I've never heard of Halloumi cheese before, I'm going to have to try it!
Devika Primić from Dubrovnik, Croatia on February 22, 2014:
Easy 10 Minute Fried Halloumi Recipe sounds tasty the spices must give this recipe a fabulous taste A well-deserved rating of five
Janis from California on January 10, 2014:
I have never had the opportunity to try this before, but you have me wanting to now.
Agnes on December 11, 2013:
I rated it 5 stars!. I have never tried it, but it sure looks delicious!
CraftytotheCore on December 10, 2013:
Amazing. This looks so delicious. I love olives too.
moonlake from America on December 07, 2013:
Looks delicious. Don't know if I can find the cheese here but will take a look thanks for sharing voted up.
Vespa Woolf from Peru, South America on December 04, 2013:
I've never heard of halloumi, but it sounds like a versatile and hardy cheese. I can't find it in the little town where we live in the Peruvian Andes, but there's a cheese here that I imagine could be substituted. The herbs and pistachios in this recipe sound so satisfying. Thank you!
Ravi and Swastha from London, Canada on December 03, 2013:
This is an interesting recipe. Thumps up !
Susan from India on December 03, 2013:
Wow... This looks so good. Thanks for sharing. Voted up & awesome.
FlourishAnyway from USA on December 03, 2013:
This looks good, and those food photos are spectacular. Five stars, up and more.
Ghaelach on December 03, 2013:
Looks good and you can be sure I'll be giving this cheese a go.
Bill Holland from Olympia, WA on December 02, 2013:
I'm all for any ten minute recipe. :) Thanks and I'll try it for sure.