Halloumi is sold in many grocery stores. The texture is firm and rubbery and the flavor is like mozzarella, only with more salt. One of the brands I see most frequently is Mt. Vikos. Because of the firm texture of the cheese, heated Halloumi will soften but won't melt entirely. You can grill or pan-fry halloumi, which makes the interior soft and gives the exterior a crispy coating. In addition to squeezed lemon, you can also garnish the cheese with fresh herbs like mint and parsley.
More Halloumi Recipes to Try
- Halloumi and Olive Salad
- Grilled or Pan-Fried Halloumi with Sauteed Kale
- Spicy Corn and Halloumi Salad
Another way to use Halloumi on the grill is adding squares of Halloumi to a kabob with meat or vegetables.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
- 1/2 pound Halloumi cheese
- 1 lemon
- olive oil
Slice the Halloumi into slabs that are 1/4 - 1/2 inch thick.
Cut the lemon into 4-6 slices. You don't want the slices too thin, or they will stick to the grill.
Brush each side of the cheese and each side of the lemon slices with olive oil.
Turn on the grill to medium-high heat. Put the slices of cheese and lemon directly on the grill.
The lemon slices will be done first, about 1-2 minutes on each side. They should be browned slightly, but not burnt. The cheese slices need about 3 minutes on each side to brown and become soft.
Plate the cheese and squeeze lemon lightly over the top. Use remaining grilled lemons as garnish. Serve immediately.
If you want to pan-fry the halloumi, cut it into 1/4-1/2 inch slabs. Heat a tablespoon of olive oil in a pan over medium-high heat. Add the cheese and fry for 3 minutes on each side.
Recipe by Jennifer Meier