How to Cook Halloumi

What is halloumi?

Most people associate halloumi cheese 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's made with a blend of goat 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 flavour due to it being brined in a saltwater solution. Traditionally, mint was used both for its flavor and as a natural preservative, often by wrapping the cheese in mint leaves.

For more information on halloumi's history and facts, check out this comprehensive article.

WHY I LOVE HALLOUMI

My journey with halloumi began during my travels through the Mediterranean, where I was captivated by its unique texture and flavor. Upon returning home, I experimented extensively with this cheese, discovering its versatility in various dishes.

Whether grilling halloumi on the barbecue to perfection or pan-frying halloumi to a golden crisp, it has become a staple in my kitchen. Friends and family often request my halloumi sandwich or crispy halloumi fries, and their feedback has been overwhelmingly positive. One friend remarked, "Your grilled halloumi salad was the highlight of our dinner party!"

WHY DOES HALLOUMI NOT MELT?

Halloumi stands out from most cheeses because it doesn't melt when exposed to heat. That's thanks to its high melting point, which comes from the way it's made. Halloumi is cooked twice, first during the cheesemaking process and then again when it's packaged. This double-cooking method gives it a firm texture that holds up to grilling, frying, and even roasting halloumi in the oven.

That's why it's ideal for different cooking options. You can toss it on the grill, use the pan, or even try the air fryer method (it won't lose its shape). This makes it perfect for fried halloumi recipes, skewers, or adding to a halloumi cheese salad for a squidgy, salty bite.

CAN YOU EAT HALLOUMI RAW?

Yes, you can eat halloumi raw, though it's not for everyone. The texture is firm and a bit rubbery, and the salty flavor is more pronounced. Some people enjoy fresh halloumi sliced into salads or served cold with fruit or vegetables. But honestly, most people prefer it cooked because that's when halloumi really shines.

Cooking enhances its flavor and gives you that perfect crunch on the outside while keeping the inside soft. Whether you're learning how to pan-fry halloumi, experimenting with air frying halloumi, or exploring simple fried halloumi recipes, cooking transforms it into a crowd-pleasing favorite.

WHERE TO FIND HALLOUMI?

Halloumi has grown more popular in Western countries in recent years, and nowadays you'll find packaged halloumi cheese in speciality cheese sections at most major supermarkets. 

If you're in America, you can commonly find halloumi in Trader Joe's and Costco Warehouses. If you're having trouble tracking it down, you can always try a local Mediterranean deli.

Looking for halloumi recipe inspiration? Check out these 11 Delicious Halloumi Recipes.

HOW TO FRY HALLOUMI CHEESE

Cut the halloumi into 1cm / .3in thick slices (as pictured below).

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 (as pictured below).

HOW TO GRILL HALLOUMI CHEESE

Preheat your BBQ or grill. Cut the halloumi into bite-sized cubes, then thread onto a skewer (as pictured below).

Brush the halloumi lightly with some olive oil, then cook for 5 minutes, turning regularly, until golden brown on all sides.

This is one of the best ways to cook halloumi cheese if you're hosting friends (it's a perfect appetizer)

HOW TO STORE HALLOUMI

Halloumi lasts well if stored properly. Whether you're saving a few slices or planning, here's how to prepare halloumi to keep its texture and taste intact:

• Reheating cooked halloumi: Halloumi is best freshly cooked, but if you need to reheat it, do it in a hot pan for 1–2 minutes per side. Avoid the microwave (it turns rubbery fast).
• Short-term storage: Keep leftover uncooked halloumi in an airtight container or sandwich bag. Store in the fridge and use within 3 days.
• Salt brine method: Want it to last longer? Mix 2 cups of water with 2 teaspoons of salt. Once the salt dissolves, pour it over the halloumi in a sealed container. It'll stay fresh in the fridge for up to 2 weeks.
• Freezing halloumi: Cut the cheese into slices, wrap each piece tightly in cling film or foil, and freeze. It will keep for a few months. Thaw in the fridge before using.

NUTRITION INFORMATION

Halloumi is a rich vegetarian protein source and a source of calcium, but also contains a significant amount of fat and sodium. Here's a general breakdown per 100g serving:

• Calories: 313kcal
• Protein: 22g
• Fat: 24.6g (of which saturated fat 17g)
• Carbohydrates: 0.8g
• Salt: 3g

For more detailed nutritional information, you can refer to Nutritionix.

FAQs

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