How to Cook Halloumi Cheese
Halloumi cheese, traditionally made from sheep's milk and goat's milk, comes from Cyprus. It is an ideal cheese to cook with because it can withstand high temperatures without melting and forms a golden crust.
Because it responds well to direct heat, obvious cooking options include frying, grilling or barbecuing the halloumi. It is quite salty, like Greek feta cheese, but is versatile. Salads and zesty dressings are suitable accompaniments.
- Halloumi cheese, traditionally made from sheep's milk and goat's milk, comes from Cyprus.
- It is quite salty, like Greek feta cheese, but is versatile.
Cut the halloumi cheese into eight slices. Try to make the slices even.
Coat them in flour seasoned with salt and pepper.
Heat 2 tbsp of olive oil in a skillet until it is very hot and then fry the slices for one minute each side, until they are golden brown. Alternatively, place the slices on a hot grill for around four or five minutes each side. Another choice is to cut the halloumi into cubes and thread them onto skewers, perhaps with peppers, tomatoes and onions. Barbecue the halloumi kebabs until the cheese is brown with a crust.
Serve the pan fried or grilled halloumi cheese with a vinaigrette or a sharp dressing, such as capers, lime or vinegar and then garnish with coriander.
- Experiment by wrapping the halloumi cheese in aluminium foil and baking it for around 20 to 30 minutes in a moderate oven.
- Use halloumi cheese as a topping to a roast Mediterranean vegetable dish. Place cubes of cheese over the vegetables for the last 20 to 25 minutes of cooking time.
- The cheese might "squeak" as you cut into it. Do not be alarmed; this is normal due to its firm texture. Halloumi is sometimes called "squeaky cheese."
Based on the south coast of the U.K., Sally Nash has been writing since 1988. Her articles have appeared in everything from "Hairdressers Journal" to "Optician." She has also been published in national newspapers such as the "Financial Times." Nash holds a Master of Arts in creative writing from Manchester Metropolitan University.