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

FAQs

Should you soak halloumi before cooking? ›

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).

Pat the halloumi dry with kitchen paper and cut into 1cm-thick slices. Heat a drizzle of olive oil a frying pan over medium-high heat. Lay the halloumi slices in the hot oil, making sure they're not overcrowded. Cook for 1-2 minutes on each side until golden brown.

Halloumi recipes for you

Spiced up with paprika and crispy on the outside, serve with burgers, barbecue chicken, grilled fish and a green salad.

Halloumi really is the star of the show in this meal, and works just as well in other Mediterranean diet-approved dishes. You could fry up a few cubes and sprinkle them on top of a Greek salad and, in the fall, butternut squash soup.

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.

To stop your halloumi getting rubbery, make sure that you cut the slices thicker. You also need to make sure that you are not over-cooking it and that you are eating it straight away.

It's made from a combination of sheep's and goat's milk, and it originated in the Mediterranean. Halloumi has a higher melting point than most cheeses, which means it doesn't melt in the oven and instead becomes crispy and golden.

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.

Baked halloumi is another delicious way of cooking the Cypriot cheese. 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.

A rosé such as Montauto Staccione Rosato is a safe match, with its intense nose of red berry fruits. You can even go for a light red like Mount Brown Pinot Noir, which has a bit of weight that the halloumi can easily handle. Medium-bodied whites like Sauvignon Blanc also match halloumi really well.

What food pairs best with halloumi? ›

Halloumi saganaki is a traditional Greek dish made with semolina-crusted fried halloumi cheese that is served with fresh figs, pomegranate seeds, bitter greens, and a drizzle of honey for sweetness.

The protein and fat in halloumi can also slow the emptying of your stomach, which may help stabilize your blood sugar levels after meals ( 12 , 13 ).

Ricotta, mozzarella, fetta and haloumi are all vitamin rich dairy options that fit within the Mediterranean diet. Best of all, you can easily incorporate these into breakfast, lunch or dinner.

Enjoy yogurt, too, but choose plain, fermented and Greek when possible. Skip the high-added-sugar, flavored yogurts; too much added sugar can have negative health effects over time.

It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.

Many people have never tried halloumi that way. That might be because you're not sure whether it's even okay to eat uncooked. Relax, we can verify that yes, halloumi is okay to eat uncooked.

Halloumi is stored in brine to preserve it without slime for an extended period, typically at least 60 days, while maintaining its texture and preventing spoilage. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.

Soak it in boiled water 💧. If you're not a fan of the squeaky cheese due to the rubbery texture, try soaking the slices in boiled water for at least 20 minutes before cooking. This will make the inside of halloumi really soft and supple once cooked 👌.