How to Cook Halloumi
User Reviews
5
-
Prep Time
1 min
-
Cook Time
4 mins
-
Total Time
5 mins
-
Servings
3 servings
-
Calories
236 kcal
-
Course
Side Dish
How to Cook Halloumi
Description
This recipe focuses on properly cooking halloumi cheese by slicing it into slices thick enough to hold together without drying out. The halloumi is cooked in a non-stick pan without oil, allowing its natural moisture to release and evaporate, which then causes a distinctive golden-brown crust to form on the bottom. The first side takes 2-3 minutes, while the second side cooks faster, about one minute. Achieving even cooking may require rotating slices during the process.
The cooked halloumi has a crispy, golden outside with a tender, salty, and slightly squeaky texture inside. Adding honey as an optional topping contrasts nicely with the saltiness. The method does not require oil, making it a straightforward way to enjoy this unique cheese snack or appetizer.
Care must be taken not to overcook, as halloumi can become rubbery and dry. Leftover raw halloumi can be preserved in salty water in the refrigerator for up to two weeks, maintaining freshness.
Ingredients
- 225 g halloumi cheese
- honey (optional)
Instructions
- First you will need to slice the halloumi. Don't slice it too thin, otherwise it will fall apart and also be too dry. About 1cm/0.5 inch thick slices are best. We used a crinkle cutter for ours, give give those grill line effects.
- Put the halloumi in a non-stick frying pan (no oil is needed). You need to cook it until it releases all the liquid and then that liquid evaporates. This will take about 2-3 minutes.
- once all the liquid has gone it will leave a golden brown colour in the pan which is how you know the halloumi is ready to flip. The halloumi underneath will be the same golden colour.
- This side of the halloumi will cook a lot quicker, as the liquid has already been released. It should only take about 1 minute this side.
Notes
- Use a non-stick pan to prevent halloumi from sticking, since no oil is used.
- Avoid overcooking to keep the cheese from becoming rubbery and dry.
- Rotate slices during cooking to ensure even browning, as the middle of the pan may cook faster.
- Store leftover raw halloumi submerged in salty water in the fridge for up to two weeks to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 236kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 900mg | 38% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Calcium | 750mg | 75% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
