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Halloumi cheese

Bought a package and I have no idea how to use it.

Should I grill it?

Planning on using it tomorrow night.

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  1. I slice it and then cook it in a frying pan (no oil). I usually serve it with chilli-steeped olive oil and lemon. I'm a big fan of the squeaky cheese! It's so expensive in the US though - $11.99 in my local Whole Foods. In the UK I used to pay about £3 for a block!

    1 Reply
    1. re: helen_m

      It's not that expensive if you get it in an ethnic market probably closer to £5. Whole foods is always high on the markup.

    2. Grilling is great; you can also pan-fry or sear it. You didn't mention whether or not you want to season/marinate it, or what else you're planning to have for dinner. There are so many ways you can go with halloumi...

      6 Replies
      1. re: goodhealthgourmet

        Well, we are all just getting over being sick. I figured soup and something with the halloumi.
        Still not feeling 100% and I don't think the halloumi is gonna happen tonight

        SOme great ideas. Will prob grill or sear and serve over salad.

        1. re: cheesecake17

          I'm sorry you've been under the weather :( Feel better! When you're ready to enjoy the halloumi, I have a few suggestions:
          - Marinate the halloumi and chunks of onion, zucchini and peppers in a mixture of olive oil, fresh herbs, garlic & freshly squeezed lemon juice in a covered bowl in the refrigerator for 30 - 60 minutes. Shake off excess marinade, and slice the halloumi into cubes, thread onto skewers and grill. Serve with grilled chicken or salmon.
          - Marinate in olive oil with chile flakes or sliced fresh chiles & garlic for 30 minutes. Dice halloumi and butternut squash (use approximately a 3:1 ratio of squash to cheese), and pan-fry in olive oil until squash is softened. Toss with cider vinaigrette and fresh torn basil, parsley or mint.
          - Brush halloumi, eggplant slices and portobello mushroom caps with harissa. Grill until cheese & mushrooms are firm & eggplant has softened, and stack together with roasted red peppers and fresh arugula or spinach leaves.
          - Grill halloumi until firm, cut into cubes, and toss with watermelon chunks, lemon vinaigrette & fresh mint.
          - Marinate in olive oil, cumin, smoked paprika, garlic & freshly squeezed lime juice. Cube, thread onto skewers with shrimp marinated in the same mixture, and grill. Serve with salad, sautéed spinach or other vegetables.
          - Marinate any way you like, grill, and dice. Toss with quinoa or couscous & vegetables.

          1. re: goodhealthgourmet

            Wow, GHG! So many great ideas (vegetarian, to boot!) Thank you! Note to self: Must get some halloumi soon!

            1. re: goodhealthgourmet

              Thanks! I'm planning to try the first idea, since I have everything.
              Would it work in a grill pan?

                1. re: goodhealthgourmet

                  So I finally got around to cooking the halloumi!! Between bronchitis, a cold, stomach virus, and a trip to the er, it's been a busy few weeks :(

                  Anyway, I made a marinade (in the blender) with lemon, parsley, garlic, olive oil, black pepper. Skipped the salt b/c I figured the cheese might be very salty. Used cubes of halloumi, zucchini, grape tomatoes, and chunks of mushrooms. Skewered them, and like a genius, realized the skewers would not fit in the pan. Broiled them-- delicious!!!!! My 2 yo ate two skewers!

                  Thanks again :)

        2. We pan fry it or grill it. And serve on a salad usually (add some artichoke hearts and quickly cooked cherry tomatoes) with pita bread and dress with a garlicky lemony dressing.

          1. We like halloumi tossed in flour and chilli powder, then deep fried for about half a minute, then eaten immediately. Sooo good!

            1 Reply
            1. re: LMAshton

              I often do a version of this but using smoked paprika instead of chilli powder and shallow frying in only a little oil.

              I fried halloumi love it as part of a salad, with asparagus (there is a delia smith recipe which pairs it with caper and lime dressing which goes so well with the halloumi) and this weekend we had it to top a lemon and fennel bruschetta.

            2. Fry it in olive oil and sprinkle with parsley and a little chilli - or lemon & mint

              A standard offering in any Cypriot mezze meal (often served with lountza, which is pretty much impossible to get other than on the island - if you can find a smoked pork fillet in your part of the world, that would substitute)

              1 Reply
              1. re: Harters

                Lemon, mint and chili are my favorite toppings on halloumi. You can also add the dressed halloumi to a watermelon salad and switch out the mint for basil.