Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)

FAQs

What happens when you put halloumi in the oven? ›

No, it doesn't. Baked halloumi becomes gooey and soft for a short period of time like pan fried halloumi does. The block of halloumi will not melt like mozzarella or brie, however. Halloumi becomes quite firm as it cools, which is why I recommend serving this dish straight from the oven.

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Heat the air-fryer to 200C. Pat the halloumi dry with kitchen paper and cut into 1cm-thick pieces. Place halloumi slices in a single layer in the air-fryer basket. Cook for 8-10 mins, flipping halfway, until golden brown and crispy.

My halloumi is too tough / rubbery

This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.

Pre-heat your oven 200°C (180ºC fan). Cut your halloumi into 5mm-1cm thick slices, then lay them in a single layer in an ovenproof dish. Drizzle with a little olive oil, then place in the oven for 10-15 minutes; turning halfway through.

Rich in protein

Halloumi is a great source of protein, packing 7 grams into a 1-ounce (28-gram) serving ( 1 ). Protein is essential for many aspects of your health, including hormone production, immune function, and tissue repair ( 3 ).

When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.

Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown.

It should be noted that currently, the minimum ratio of goat and sheep milk in the raw materials used for halloumi production stands at 25%, and within five years, this minimum quota must increase to 50%.

🧀 Cut it into thicker pieces, and make sure to not. overcook it ❌

Can you eat halloumi cold after cooking? ›

You can enjoy halloumi slices cold in the salad. So, if you're prepping your lunch before work, you won't need to worry about reheating the cheese for your halloumi salad. Can you eat halloumi raw? Yes, you can eat halloumi cheese without cooking it first!

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.

Although it can be consumed raw, halloumi is often used in cooking and can be fried until brown (without melting) due to its higher-than-typical melting point.

Drizzle the planks with olive oil and use your hands to coat them on both sides. While you prep the halloumi, preheat an outdoor grill or grill pan. You want it to be nice and hot when you add the cheese! This helps prevent sticking.

Halloumi slices will retain their shape when cooked, and the heat softens the rubbery (or "squeaky") cheese while mellowing the saltiness. A popular addition to a Greek meze table, frying halloumi creates a unique treat. It's chewy—don't expect it to melt in your mouth—and it's delicious.