Halloumi Cooking Guide: Grilling Frying and Baking Tips

Halloumi holds its shape when heated, making it one of the most versatile cheeses for cooking. Here’s how to get the best results with each method.

Grilling Halloumi the Right Way

Slice the block into pieces about 1cm thick. Thinner slices dry out; thicker ones won’t develop enough crust. Brush each side lightly with olive oil - halloumi doesn’t need much fat since it already contains around 25g per 100g serving.

Heat the grill to medium-high. Place slices directly on clean grates and cook for 2-3 minutes per side until golden-brown grill marks appear. Don’t walk away. Halloumi goes from perfectly charred to rubbery in under a minute.

One common mistake: pressing down on the cheese with a spatula. This squeezes out moisture and makes the texture tough rather than squeaky-soft inside.

Pan-Frying for Maximum Crust

Pan-frying produces the crispiest exterior. Use a non-stick or well-seasoned cast iron pan over medium heat. No oil is strictly necessary - the cheese releases enough fat on its own - but a teaspoon of oil helps with even browning.

Lay slices flat in the dry or lightly oiled pan. Cook 2 minutes per side. The cheese should lift easily when ready to flip. If it sticks, it needs more time.

For a halloumi burger, fry the cheese in the same pan after cooking the patty. The residual meat juices add flavor to the crust. Stack it on a brioche bun with sliced tomato, rocket, and a smear of harissa mayo.

Quick flavor additions for pan-fried halloumi:

• Squeeze of lemon juice added in the last 30 seconds
• Sprinkle of za’atar or dried oregano before flipping
• Drizzle of honey after plating (pairs well with the salt)
• Cracked black pepper and chili flakes

Baking: The Hands-Off Method

Preheat the oven to 200°C (390°F). Arrange halloumi slices on a lined baking tray with space between each piece. Bake for 8-10 minutes, flipping once halfway through.

Baking works best when halloumi is combined with vegetables. Toss cherry tomatoes, red onion wedges, and bell peppers with olive oil on the same tray. The cheese absorbs some of the vegetable juices and the edges crisp up nicely.

This method won’t produce the same deep crust as grilling or frying. But it’s practical for feeding a group since everything cooks at once without needing to stand over a pan.

Protein Content and Nutritional Profile

Halloumi is a high protein cheese, which makes it popular as a meat substitute in vegetarian meals. A standard 80g serving delivers roughly 17g of protein - comparable to two large eggs.

The salt content is worth noting. Soaking halloumi in plain water for 30 minutes before cooking reduces saltiness by about 25-30%. This step also slightly softens the texture, which some cooks prefer for grilling.

Storing and Prepping Ahead

Unopened halloumi keeps for weeks in the fridge. Once opened, store it submerged in its brine in an airtight container. It stays good for up to five days this way.

Pre-slicing and storing in the brine is fine for next-day cooking. But don’t freeze halloumi after it’s been cooked - the texture turns crumbly and loses that characteristic squeak.

Raw halloumi freezes well for up to three months. Defrost in the fridge overnight before cooking. Pat the slices completely dry with kitchen paper before they hit the pan or grill. Excess surface moisture prevents browning.