Halloumi is often called the "Grilled Cheese of Cyprus" and is made from sheep's milk (sometimes with goat's milk blended in) and sold in small blocks. The texture is firm and rubbery and the flavor is like mozzarella, only with more salt. The beauty of halloumi is that you can heat it up and it becomes soft and decadent but doesn't melt entirely and become gooey. You can grill halloumi or pan-fry it; either way, it's best eaten immediately after you cook it. The crispy exterior and soft interior make the cheese quite addictive.
More Halloumi Recipes
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2-4 servings
- 1 8-ounce block of halloumi cheese, cut into 4 thin slabs about 1/4-inch thick
- 1 cup kalamata olives
- 1/2 a red onion, very thinly sliced
- 2 tablespoons orange juice
- 3 tablespoon olive oil (plus more for pan-frying or grilling cheese)
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/3 cup roughly chopped fresh parsley
- pinch of red pepper flakes
Toss olives and onion together in a large bowl
Whisk together orange juice, olive oil, cumin and salt. Set aside.
Decide if you want to grill or pan-fry the halloumi.
To Grill: Brush each slab of cheese with oil on both sides. Heat the grill to medium-high. Place the cheese directly on the grill, cooking about 3 minutes a side until the cheese is nicely browned.
To Pan-Fry: Heat 1 tablespoon of olive oil in a pan over medium-high heat. A cast iron pan gives the halloumi an especially crispy exterior, but a non-stick pan can be used as well. When the oil is hot, add the slabs of cheese. Fry for 3 minutes on each side, or until nicely browned.
Cut the heated cheese into bite-sized squares. Toss with the olives, onion and dressing. Sprinkle red pepper flakes and parsley on top. Mix well and serve.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.