As a parent, Suzanne likes to write about fun activities for children and their parents to do. That also includes family films.
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!
|Prep time||Cook time||Ready in||Yields|
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.
Read More From Delishably
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Originating in Cyprus, Greece, halloumi cheese was originally made as early as AD 395 and became popular in the Middle East.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