My Neighbor Owns A Greek Restaurant – Here Are His Tips For Making The Best Halloumi Dishes
I am always amazed when I speak to people and they say that they never heard of Halloumi.
To me, that is the best cheese ever! I mean, what other cheese squeaks?
It is so versatile and can be used and cooked in many different ways. When was the last time you had a grilled skewer of cheese. If you hadn’t, you have to. See below for recipe.
When it comes to cooking halloumi, I’ve discovered some fantastic methods that really bring out the best in this unique Cypriot cheese. Whether you love grilling, frying, or adding halloumi to salads, knowing the best way to prepare it can make all the difference. Not only is halloumi packed with protein and calcium, but its chewy texture and savory flavor make it a delicious addition to many dishes.
One of my favorite ways to prepare halloumi is by grilling it. The cheese develops beautiful char marks and a slightly smoky flavor when cooked on the grill. Grilling also keeps the cheese firm, making it perfect for sandwiches or as a topping for salads. Frying halloumi in a pan with a bit of olive oil gives it a crispy, golden crust while keeping the inside soft and delicious. Adding warmed honey or sesame seeds to fried halloumi can elevate the taste even further.
I love incorporating halloumi into Mediterranean-inspired dishes. Imagine tossing it into a vibrant salad with fresh tomatoes and cucumbers, or creating a veggie burger that’s both satisfying and full of flavor. Halloumi’s versatility ensures that it’s a star ingredient in any meal.
History and Origin of Halloumi
Most people think Halloumi was originated in Greece. However, Halloumi is a traditional cheese with a rich history tied to Cyprus. It was originally crafted using goat milk and has influenced many aspects of Cypriot culture.
Halloumi has been made in Cyprus for many centuries. Its creation dates back to the Medieval Byzantine period. Traditionally, Cypriot farmers would use a mix of goat and sheep milk to make the cheese.
The process involves heating the milk and adding rennet to curdle it. After straining, the curds are pressed and stored in brine for preservation. This method gave Halloumi its unique texture, making it possible to grill or fry without melting.
The cheese is often enhanced with fresh mint leaves inserted between layers. This not only adds flavor but also acts as a natural preservative. Halloumi’s ability to withstand high temperatures made it a versatile option for grilling and frying.
Nutritional Profile of Halloumi
Halloumi is known for its high protein content, making it an excellent choice for vegetarians and those looking to increase their protein intake. An average serving size of 100 grams contains:
- Calories: About 320 calories
- Protein: Approximately 25 grams
- Fat: 18-23 grams
- Saturated Fat: Roughly 13 grams
- Sugars: Around 2-3 grams
- Calcium: About 700 mg (70% of daily recommended intake)
The cheese is relatively high in fat, including saturated fat, so it’s best enjoyed in moderation. Despite this, it’s a rich source of protein and calcium, which are vital for muscle and bone health.
Calcium in halloumi supports bone health and teeth strength. With 70% of your daily calcium needs covered in a single serving, it’s excellent for maintaining a strong skeletal system.
Halloumi also provides essential vitamins and nutrients like vitamin A and B vitamins, contributing to overall wellness. Due to its nutrient density, small portions can provide significant health benefits, although it’s important to balance it with other lower-fat foods in your diet.
Selecting High-Quality Halloumi
Picking the right halloumi is essential to get the best taste and texture. I usually buy my Halloumi from Costco but I know not all branches carry it.
Most areas have Mediterranean (or more specifically Greek) stores. This is where you will be able to find it.
Texture and Characteristics
When selecting halloumi, I look for a firm, slightly springy texture. Good halloumi should be “squeaky” when you bite into it. This squeakiness is a signature characteristic of quality halloumi. It indicates a high melting point, meaning it won’t melt away when heated.
Check that the cheese is not too soft or crumbly. Halloumi should be able to hold its shape during cooking. It often comes in a vacuum-sealed package, which keeps it firm and fresh.
Storage and Freshness
Storing halloumi properly is crucial to maintaining its quality. I always keep it in the refrigerator, where it can last several weeks if unopened. Once opened, I store it in brine or salted water. This keeps the cheese from drying out and preserves its texture.
For optimal freshness, check the expiration date on the package. Fresh halloumi has a mild, slightly salty taste and a clean, white color. Avoid any halloumi that looks yellowed or smells off. This could indicate that it is no longer fresh.
Cooking Techniques
When it comes to cooking halloumi, there are a few methods I really enjoy. They make the cheese taste delicious and bring out its unique texture.
While you can eat it uncooked, I prefer to eat it cooked and Grilling is a favorite of mine.
Here are some several ways to make it.
They’re simple but elevate the dish. Try them out and see which one you like best!
Halloumi skewers
I absolutely love making halloumi skewers for BBQs and summer gatherings. This method is probably longer than the others, but I think they are still easy to prepare and always a crowd-pleaser.
First, I cut the halloumi into bite-sized pieces. I like to use a variety of vegetables on my skewers. Some of my favorites are zucchini, peppers, cherry tomatoes, and onions.
If you are interested you can prepare a simple marinade. A mixture of olive oil, lemon juice, garlic, and fresh herbs like oregano or thyme works great. Marinate the halloumi and veggies for at least 30 minutes.
I don’t always marinate and it still comes out great!
After marinating, I skewer the halloumi and veggies. I make sure to alternate between the cheese and the vegetables. This way, each bite has a mix of flavors.
Grilling is the fun part. I preheat the grill to medium-high heat. I place the skewers on the grill, turning them occasionally until they are nicely charred and the vegetables are tender. This usually takes around 10-15 minutes.
For an extra touch, I drizzle the skewers with a bit of honey or a honey-rosemary glaze just before serving. It adds a nice sweet and savory flavor.
Grilling Halloumi
Grilling halloumi is a great and quick way to enjoy this unique cheese. It has a high melting point, so it doesn’t melt away on the grill.
First, I preheat my grill to medium-high, around 400-450°F. To get the best results, I make sure to clean the grates well.
Preparation:
- Pat the halloumi dry with a paper towel.
- You can leave it as large chunk or slice it into ¼-inch thick pieces.
- Lightly brush each slice with olive oil.
When the grill is ready, I place the halloumi slices directly on the grates. I let them cook for 3-4 minutes on each side until they get a nice golden color and grill marks.
Topping Ideas:
- Drizzle of honey
- Chopped herbs like oregano or parsley
- Freshly squeezed lemon juice
- Slices of fresh tomatoes
You can pair grilled halloumi with grilled veggies or with fresh vegetables and olives.
Grilled halloumi is perfect on its own, in sandwiches, or even in salads. It’s super versatile and always a big hit whenever I make it.
Frying Halloumi
Frying halloumi is by far the easiest way to enjoy this delicious cheese. While it’s quick and easy, it still brings out a wonderful golden crust while keeping the inside soft and creamy.
First, I start by cutting the halloumi into slices. I find that about 1/2 inch thick works best. These slices hold together well and cook evenly.
Before frying, I pat the slices dry with a paper towel. This helps to achieve that perfectly crispy texture. A little moisture can make the cheese stick to the pan or splatter.
In a nonstick pan, I heat a bit of olive oil over medium-high heat. Once the oil is shimmering, I place the halloumi slices in the pan. I make sure they’re in a single layer to cook evenly.
I cook each side for about 1-2 minutes. When you see that the slices are turning a nice golden brown, it’s time to flip them. I use a spatula to help with the flip and keep an eye on the crust to prevent it from getting too dark.
That’s it! In a few minutes, I have a plate of perfectly fried halloumi ready to be enjoyed.
Halloumi Salads
There are endless options to use Halloumi in salads.
My go to options are usually one of those two:
Grilled Halloumi and Vegetables Salads: I simple take the vegetables and the Halloumi I grilled, mixed them in a bowl with some olives, lemon juice, olive oil and some salt and pepper and you got yourself a great dish.
Halloumi with Fresh Vegetables Salad: In this simple yet tasty salad I take the Halloumi cheese, grilled or not grilled it’s up to you. Mix it with fresh leaves mix or with cucumber, tomatoes, red onion, olive and some olive oil. I like to add extra coarse sea salt. It creates an explosiveness of taste in the mouth.
Halloumi Salad with Spinach and Pomegranate: I love this salad for its mix of textures and flavors. The halloumi brings a savory note, while the pomegranate adds a burst of sweetness. Add fresh spinach leaves, cherry tomatoes, and a drizzle of olive oil and lemon juice. This salad is both refreshing and filling, perfect for a light lunch or side.
Watermelon and Halloumi Salad: This combination might seem surprising, but it’s fantastic. The sweet, juicy chunks of watermelon pair perfectly with the salty, firm halloumi cheese. Add some fresh mint leaves and a sprinkle of black pepper to balance out the flavors. It’s a delightful dish for a summer picnic or BBQ.
