DRY-FRYING
Simply cut the block of cheese into slices – as thick as you like. This could be anything from 1–2cm (½ –¾ inch) thick.
Dry-fry in a non-stick frying pan (skillet) over a medium heat for 1–2 minutes each side until any liquid has been released and evaporated and the halloumi is golden brown and crispy on the outside and softened inside.
Remove from the pan with a slotted spoon or spatula and eat immediately. If you leave it to cool down, it may become rubbery.
FRYING IN OIL AND/OR BUTTER
You can fry halloumi in a little olive oil, which will enhance the flavour, as does unsalted butter. Just heat the oil and/or butter in a frying pan and cook as for dry-frying.
Note: Some people dust the halloumi with flour or semolina before frying to give it a deliciously crisp crust. You can even dip the slices into beaten egg first and then coat them with sesame seeds or crushed fennel or cumin seeds.
SERVING SUGGESTIONS
• Drizzle with some fruity green olive oil and freshly squeezed lemon juice.
• Use basil oil instead of regular olive oil.
• Drizzle some warm runny honey over the top and sprinkle with black or white sesame seeds.
• Sprinkle with finely chopped mint, coriander (cilantro), basil or flat-leaf parsley. Alternatively, dust with dried oregano or thyme.
• Scatter a pinch of crushed chilli flakes over the top to give it a kick.
• Dust with ground spices, e.g. paprika, cayenne, za’atar or sumac.
• Serve with a spoonful of chilli jam, fig jam or your favourite chutney.
• If you’re not a purist, add a shake of hot sauce, e.g. Sriracha or Thai sweet chilli sauce, or a little harissa (regular or rose flavoured).
• Eat for breakfast with some fresh watermelon, peaches, pears or clementines. The juiciness and sweetness of the fruit complement its salty flavour perfectly.
• Serve with figs – fresh or oven-baked with honey.
• Add some peppery salad leaves, such as rocket (arugula) or watercress and drizzle with olive oil and balsamic vinegar.
• Wrap in wafer thin slices of prosciutto.
• Serve with some tahini or cooling tzatziki (see here).
• Serve on skewers with a spicy dip or lemony salsa.
• Be like the Greeks and eat it with a glass of chilled ouzo on ice.
GREEK FRIED HALLOUMI WITH OUZO
In Greece, fried halloumi is often served as a snack or an appetizer with drinks or as part of a mixed meze (a selection of small dishes served at the start of a meal). If wished, you can omit the ouzo in this recipe and serve the fried halloumi with lemon juice only.
SERVES 4
PREP 2 MINUTES
COOK 3–5 MINUTES
2 tbsp extra-virgin olive oil
25g (1oz/2 tbsp) unsalted butter
4 slices of halloumi, about 2cm (¾ inch) thick
plain (all-purpose) flour, for dusting
3 tbsp ouzo
juice of 1 lemon
Heat the olive oil and butter in a frying pan (skillet) set over a medium heat.
Dust the halloumi lightly with flour and add to the pan when it’s really hot.
Cook for 1–2 minutes each side until golden brown and crisp.
Pour the ouzo over the halloumi and set it alight. Stand back until the flames die down and then remove with a slotted spoon or spatula and serve while piping hot, drizzled with lemon juice.
BARBECUED HALLOUMI
Halloumi tastes especially good when cooked over hot coals or wood on a barbecue until it’s slightly charred and crisp. It acquires a distinctive smoky flavour, which is complemented by spicy relishes, chutneys and sauces.
Light the barbecue grill and wait for it to get medium to hot and the flames to die down.
Cut the halloumi into slices or large cubes (not too small or they will fall through the bars of the grill).
Spray the halloumi lightly with oil to prevent it sticking.
Place the halloumi on the hot grill and cook for 2–3 minutes each side until slightly charred and crisp. Remove and eat immediately.
VARIATIONS
• Marinate the halloumi before cooking in a mixture of olive oil, lemon or lime juice, fresh thyme, mint, rosemary or oregano leaves and crushed garlic. Use to baste the cheese while it’s cooking.
• You could also use a spicy tandoori yoghurt marinade.
• Wrap the halloumi in kitchen foil – you can add vegetables, herbs, diced chilli, etc. – before placing on the hot barbecue.
SERVING SUGGESTIONS
• Serve with rose harissa or a chilli-spiked relish.
• Place on top of a grilled burger in a bun with tomato ketchup and dill pickles.
• Substitute barbecued halloumi slices for a burger bun.
• Use as a base for a stack of roasted or barbecued vegetables.
HALLOUMI FRIES WITH CARAMELISED BALSAMIC DRIZZLE
Caramelised balsamic vinegar adds a sharp sweetness to the halloumi fries. It’s very easy to make and infinitely versatile. You can add a little to good olive oil for serving with fresh bread or drizzle it over roasted vegetables, lightly steamed greens or broccoli or some creamy soft goat’s cheese. It’s worth making three or four times the quantity in this recipe and bottling it. It will keep well for several months in the fridge or a cool place.
SERVES 4
PREP 5 MINUTES
COOK 10-12 MINUTES
4 tbsp balsamic vinegar
2 tsp (soft) brown sugar
2 tbsp olive oil, plus extra for frying
340g (12oz) halloumi
3 tbsp plain (all-purpose) flour
2 tsp smoked paprika
Put the balsamic vinegar and sugar in a small pan and set over a low heat. Stir gently until the sugar dissolves and then turn up the heat and bring to the boil. Reduce the heat to low and cook gently until syrupy, reduced and starting to caramelise. Remove from the heat.
After 2–3 minutes stir in the olive oil until well amalgamated and smooth. Set aside while you fry the halloumi.
Cut the halloumi into 12 ‘fingers’ and dust them lightly with the flour and smoked paprika.
Spray a large frying pan (skillet) with olive oil or just add 1–2 tablespoons of oil and set over a medium to high heat.
When the oil is hot, add the halloumi in batches and fry for about 2 minutes each side until crisp and