What is Halloumi?
Most people associate Halloumi 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 flavor due to its being brined in a saltwater solution.
Traditionally mint was added for taste also to preserve the cheese by wrapping it in mint leaves to stay it fresh. One of my favorite cheesemakers, Olympus Cheese, carries on this tradition today and I was lucky enough to watch their process of hand-folding and minting halloumi recently. It’s mesmerizing to watch!
How to Cook Halloumi
Ingredients
- 250g / 8.8oz Halloumi Cheese
- 1 tsp Olive Oil
Oprional
- Lemon wedges, to serve
Instructions
How to Fry Halloumi
- Cut the halloumi into 1cm / ⅓in thick slices.
- 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.
- Serve as is, or squeeze a little fresh lemon juice over the top.
How to Grill Halloumi
- Preheat your BBQ or grill.
- Cut the halloumi into bite-sized cubes, then thread onto a skewer.
- Brush the halloumi lightly with some olive oil, then cook for 5 minutes, turning regularly, until golden brown on all sides.
- Serve as is, or squeeze a little fresh lemon juice over the top.
