How to Cook Halloumi: Pan-Fried, Grilled & Baked
If you have ever wondered how to cook halloumi, the good news is that this wonderfully salty cheese is almost ridiculously easy to work with.
Halloumi holds its shape when heated, which means you can pan-fry it, grill it or bake it without watching it disappear into a puddle.
What you get instead is a golden exterior, a warm tender centre and that unmistakable pleasantly squeaky texture halloumi is known for.
It is excellent on its own, but even better tucked into salads, sandwiches, grain bowls, vegetable plates or served simply with lemon and herbs.
What Is Halloumi?
Halloumi is a firm brined cheese traditionally associated with Cyprus and made to withstand high heat.
That high melting point is exactly what makes it so useful in the kitchen. Instead of melting away like mozzarella or cheddar, halloumi softens while keeping its structure.
The result is a cheese you can brown directly in a skillet or place on a grill.
What You Need
- 1 package halloumi cheese
- Extra-virgin olive oil, optional
- Freshly ground black pepper, optional
- Fresh lemon wedges, for serving
- Fresh herbs such as parsley, mint, dill or oregano, optional
How to Pan-Fry Halloumi
- Slice the halloumi. Cut the cheese into slices approximately ¼ to ½ inch thick.
- Heat the skillet. Place a skillet over medium to medium-high heat. Halloumi contains enough fat that you generally do not need much additional oil, although a light coating of olive oil is perfectly fine.
- Add the cheese. Place the halloumi slices in the hot skillet in a single layer.
- Brown the first side. Cook for approximately 2 to 3 minutes, or until the underside is deeply golden.
- Flip. Turn the halloumi and cook the second side for another 1 to 3 minutes until golden.
- Serve immediately. Halloumi is best while it is hot and tender.
How to Grill Halloumi
Halloumi is one of the easiest cheeses to put directly on a grill.
- Cut the halloumi into fairly thick slices so they are easy to turn.
- Lightly oil the cheese or grill grates if needed.
- Grill over medium-high heat for approximately 2 to 3 minutes per side.
- Remove once distinct grill marks develop and the cheese is warmed through.
Do not fuss with it constantly. Let the first side develop colour before trying to move it.
How to Bake Halloumi
Baking is useful when you want to cook halloumi alongside vegetables or prepare a larger quantity at once.
- Preheat the oven to 425°F.
- Arrange sliced halloumi on a baking sheet or in a roasting dish.
- Brush or drizzle lightly with olive oil if desired.
- Bake for approximately 10 to 15 minutes, turning once if you want browning on both sides.
- For additional colour, place the halloumi briefly under the broiler at the end, watching it closely.
How Do You Know When Halloumi Is Done?
Colour is a better guide than the clock.
You are looking for a deeply golden surface with a warm, softened centre.
Halloumi can become firmer and more rubbery as it cools, which is why I prefer to serve it almost immediately after cooking.
Do You Need to Soak Halloumi?
Halloumi is naturally salty because it is stored in brine.
If yours tastes saltier than you prefer, you can soak the cheese briefly in cool water before cooking, then pat it thoroughly dry.
I usually taste a small piece first. Some brands are much saltier than others.
What to Serve with Halloumi
Halloumi loves ingredients that balance its salty richness.
Fresh tomatoes, cucumbers, watermelon, citrus, herbs and crisp greens all work beautifully with it.
It is also excellent with roasted vegetables, lentils, chickpeas, couscous, rice or warm flatbread.
For something very simple, serve hot halloumi with lemon, fresh herbs and a drizzle of good olive oil.
How to Cook Halloumi: Kitchen Notes
Do not slice halloumi too thinly. Slightly thicker pieces are easier to turn and give you a better contrast between the browned exterior and tender centre.
A dry surface also browns better, so pat the cheese dry before cooking if it is very wet from the brine.
Halloumi already contains plenty of salt, so I rarely add any additional salt before cooking.
And most importantly, eat it hot. Halloumi is at its best straight from the skillet, grill or oven.
If you love cooking with cheese, explore more cheese recipes from Cooking With Kimberly.
Golden outside, tender inside, salty, squeaky and very difficult not to eat directly from the pan.
