Halloumi 😍—the squeaky, salty, grill-perfect cheese that refuses to melt. Let’s get you the good stuff.
🧀 What is Halloumi?
- Semi-hard brined cheese (traditionally from Cyprus)
- Made from sheep’s milk or a sheep–goat mix
- High melting point → grills, fries, and sears like a dream
- Salty, chewy, lightly tangy
🔥 How to Cook Halloumi (best methods)
Pan-Fried (most popular)
- Slice into ¼–s
- Add halloumi, cook 2–3 min per side until golden
- Eat immediately (best hot!)
Grilled
- Brush lightly with oil
- Grill 2–3 min per side
- Finish with lemon juice 🍋
Air Fryer
- 375°F (190°C), 7–9 minutes
- Flip halfway
🥗 Easy Ways to Eat It
- Halloumi + honey drizzle = elite combo 🍯
- In wraps with roasted veggies
- On salads (watermelon + mint = chef’s kiss)
- Breakfast with eggs & avocado
- As a meat substitute in burgers or gyros
💡 Pro Tips
- Don’t salt it—already salty
- Pat dry before cooking for max crisp
- Eat right away (it firms up as it cools)
Want a 15-minute recipe, a halloumi taco, or a Mediterranean bowl built around it?
