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Looking for Haloumi Recipes & places to buy

I live in SW Louisiana & trying to find a place to buy it & also recipes to prepare it. Please help me....I love the stuff.

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  1. a Greek or Middle Eastern store will sell it.

    My favorite way is just to broil it on both sides. Make sure you put it directly onto the grill tray and don't cover the tray with foil. You want the liquid to drip off so that the cheese dries out not sit in the whey or it stays soggy.

    2 Replies
    1. re: smartie

      I eat haloumi just as it comes (well, maybe get it close to room temp). It is known as squeak cheese in our house. But it is also very nice instead of bocconcini in a fresh basil, tomato and cheese salad or skewer.

      Try to get the real Middle Eastern versions, not the domestic made ones.

      1. re: grayelf

        It's also pretty good treated like gyro meat i.e. stuffed in a pita with some veggies and tzaziki.

        Assuming you get a choice of brands, I usally find the CheesEU brand most satisfactory, it has the best milkiness to saltiness ratio, in my opinion

    2. The cookbook Spice by Ana Sortun has a great recipe for spiced dates and pears with haloumi.

      1. pan fried, with a dash of lemon olive oil on top.

        1. Fry in olive oil and sprinkle with parsley and chilli. Great as part of a Cypriot meze.

          Can't help with a source - where I am (north west England), it's readily available in supemarkets.

          1 Reply
          1. re: Harters

            If the OP is in SW Louisiana, somehow I think the Haloumi should be fried in bacon fat. Treat it like a local ingredient, using local seasonings. Yeah, fry it in bacon fat with some okra, that would be great!

          2. Don't think it is the same thing but Trader Joe's actually has what is called.. Fry Cheese or something of that nature. I don't recall whether the taste is the same, but the ability to withstand high heat may make it a good substitute.

            1. We fry it in olive oil and top with lemon juice, mint and a little bit of chili.

              1. The BBC's food mags, Olive and Good Food, often have haloumi recipes. They're in metric, but easy to translate.

                1. I used Halloumi to make halloumi & roasted sweet potato skewers that I served over fresh spinach salad with honey lime chili vinagerette, roasted pecans and dried wild blueberries!
                  The salty, sweet, spicy combo was amazing!! :)

                  1. I've had it flaming with metaxa :)

                    1. I always treat haloumi as I would something meaty as its texture and bland taste mean it can hold strong flavours well...it's a good meat substitute for vegetarians! I like to slice it in strips then marinate in olive oil, lemon, garlic and oregano or chilli before grilling or frying, but I think it would take a variety of marinades and seasoning... I guess just experiment to your taste!

                      1. I make a pork and sundried tomato dish with haloumi that I found on About.com under Greek food. It's easy and quite good. However, the only halloumi I can find here is either at Giant or Harris Teeter - Giant's is cheaper but still $9.99 for 8 ounces! If anyone knows where I can find it for less, I'd love to know where.