It’s the squeaky cheese we love to pop on the grill at barbecues. We’re telling all, including other ways to feast on it this summer.
Let’s start by getting to know a bit about this scrummy super savoury cheese. One of Cyprus’ most famous exports, it’s a semi-hard cheese made from a mix of goat’s, sheep’s and (sometimes) cow’s milk that has a distinctively salty taste and rubbery texture.
Thanks to its higher melting point, it stays in good shape and crisps up a treat when grilled, barbecued or fried. That’s why it’s most often served cooked, although it’s perfectly good just as it is.
How to buy it
Not all halloumi is created equally. You’ll find regular halloumi, premium halloumi, chilli halloumi and burger-shaped halloumi in the shops. Whatever type you buy, it’ll be swimming in a brine solution to keep it fresh so you’ll need to drain it before use.
If you don’t use it all at once, store it in brine in an airtight container and pop it in the fridge for up to two weeks. It can also be frozen for up to three months, just wrap it in foil or plastic first.
If you need halloumi, like, right now then there are loads of quick and easy ways to get some. This halloumi, harissa and honey toastie is a real winner.
Halloumi’s also speedy in the air fryer. Try this crispy halloumi with Mediterranean couscous, great for lunch or a light dinner.
Did someone say halloumi enchiladas? Yes please! This is a delicious step up from a halloumi wrap, loaded with veggies and topped with a rich tomato sauce and extra cheese.
Brilliant for barbecues
Don’t just bung it on the grill, pick one of these fab barbecue halloumi recipes to transform your grilled cheese offering. Stick it to ‘em with these yummy oregano cheese skewers, these spiced halloumi and watermelon skewers or these chargrilled veg kebabs with halloumi.
And for the burger to top all veggie burgers, our vote goes to this mighty stack: the spiced halloumi and pineapple burger with zingy slaw. We salute you!
These carrot, halloumi and dill balls are sure to become a new favourite. Mix and shape the ingredients into balls, pop in the deep fryer and they’re ready to serve with salad leaves as an appetizer or as part of a tapas-style feast.
Broccoli, halloumi, feta and almond baklava is the recipe to pull out when you want to impress. Drizzled with honey and served with herby pea puree, it’s the perfect platter for sharing.
And to finish, it has to be this halloumi and mint cake. No, it’s not cake cake but the closest thing to a halloumi dessert we’ve come across. It’s a delicious blend of sweet and savoury ingredients that’s perfect with cured meat.
That’s one helluva halloumi collection – enjoy!