How to Cook Halloumi Cheese
User Reviews
5
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Prep Time
2 mins
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Cook Time
2 mins
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Total Time
4 mins
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Servings
2 servings
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Calories
374 kcal
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Course
Dinner
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Cuisine
Mediterranean
How to Cook Halloumi Cheese
Description
How to Cook Halloumi Cheese demonstrates how to handle a block of halloumi by slicing and pan-searing it with oil until both sides develop a golden crust. The cooking releases some liquid that quickly evaporates, helping to crisp the surface without melting the cheese out of shape. The slices can be cut thicker or thinner to adjust cooking time and texture, with a preferred thickness of about half an inch indicated. The recipe suggests serving the cheese immediately, optionally garnished with lemon juice, fresh herbs, and black pepper, avoiding extra salt since halloumi is inherently salty.
The recipe relies on simple steps using a hot skillet or grill pan to get a savory, browned cheese with a firm yet tender bite. The slight squeak in texture halloumi is known for remains after cooking, making it distinct from other cheeses when seared. Its salt content and firm texture allow it to withstand direct heat without melting away.
Serving halloumi this way works well as an appetizer topping, salad inclusion, or side component, benefiting from quick cooking and minimal seasoning to maintain its characteristic cheesy flavor and texture. The recipe also advises patted dryness and oil coating for even searing.
Cooking time varies depending on slice thickness and halloumi block size, but usually ranges 1 to 2 minutes per side. The instructions emphasize immediate serving for best texture and flavor.
Ingredients
- 7 ounces halloumi cheese
- 1-2 Tablespoons neutral oil or olive oil
Instructions
- Remove the block of halloumi from the package and pat dry with paper towels. Cut the block into slices either lengthwise or on the short end, depending on how you'll use it. I prefer about 1/2-inch slices. You can also dice it into large cubes. Remember, thinner slices will cook faster.
- Brush both sides of the slices with oil until coated. Heat a cast-iron skillet or grill pan (or grill) over medium-high heat. If using a grill pan or grates, I also like to brush oil on the grates.
- Place the slices evenly across the pan. Sear until golden brown, around 1-2 minutes, then flip and sear the second side, again until golden brown, around 1-2 minutes. Some liquid may sizzle out of the slices; it will quickly evaporate and then the side will turn golden.
- Remove from the pan and serve immediately. Excellent garnished with a squeeze of fresh lemon juice, herbs, and black pepper. Remember, there is no need for salt as this cheese is already quite salty.
Notes
- Pat halloumi dry before slicing to reduce moisture and help with browning.
- Slice thickness affects cooking time; thinner slices cook faster but may be less chewy.
- Use a neutral or olive oil to lightly coat both sides for even sear and prevent sticking.
- Serve halloumi immediately after cooking to enjoy optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1191mg | 50% |
| Potassium | 0.1mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Calcium | 992mg | 99% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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