10 Tips for Making Halloumi
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Use a non-stick or cast iron pan for best searing.
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Pat halloumi dry before grilling to prevent excess splatter.
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No need for oil in the pan—halloumi won’t melt.
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Cook on medium-high heat for perfect browning.
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Don’t overcrowd the pan—give space to crisp up.
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Try adding a drizzle of honey or chilli oil for extra flavour.
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Serve hot—halloumi gets rubbery as it cools.
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Pair with watermelon, tomatoes, or figs for contrast.
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Marinate slices in olive oil, lemon, and herbs for 30 minutes before cooking for extra flavour.
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Store leftovers in an airtight container and reheat in a dry skillet.
Serve it with Suggestions
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On a mezze platter with hummus, olives, and pita
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Over a salad with cherry tomatoes, cucumber, and balsamic glaze
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Paired with grilled vegetables like zucchini or eggplant
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As a sandwich or wrap filling with tzatziki and lettuce
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Topped with a drizzle of honey and crushed pistachios for a sweet-savoury twist
FAQs
Q: What is halloumi made from?
A: Halloumi is traditionally made from sheep’s and/or goat’s milk, though many versions include cow’s milk.
Q: Can I eat halloumi raw?
A: It’s safe, but not recommended—it tastes much better cooked.
Q: Why doesn’t halloumi melt like other cheeses?
A: Halloumi’s unique curdling process gives it a high melting point, allowing it to grill or fry without losing shape.
Q: Is halloumi vegetarian?
A: Many brands are, but check the label—some use animal rennet.
Q: How long does halloumi last once opened?
A: Store in brine or an airtight container in the fridge and use within 5–7 days.
