How to make {kick-butt} haloumi

How to make {kick-butt} haloumi

I’ve made this a few times now and tried to make it look nice in the photos, and I just can’t. You just need to know one thing: it tastes amazing. A-mah-zing.

We’d been making haloumi for a while, well not ‘making’ it but cooking it, and we were doing it wrong. It was too squeaky and didn’t have this awesome crust. There’s a right way to do it and this is it.

Sadly I’ve had to ditch dairy for a bit because it makes Luella a bit cranky as she has a bit of reflux & colic going on. I’m craving a piece of cheese/glass of milk/a dollop of yoghurt hard right now. But it’s all worth it.

So make this. Eat it. And think of me… not eating it. Enjoy.

How to make {kick-butt} haloumi

Ingredients

500g haloumi
Olive oil, for frying
Lemon wedges, to serve
Salt and pepper
Parsley, to garnish

Method

♥ Cut haloumi into 5mm slices. Heat frying pan up and drizzle with olive oil. Cook haloumi for around 3 minutes, turning just once.
♥ Once cooked, place onto a serving platter. Season with salt and pepper and squeeze lemon juice over.

Comments

  1. says

    I love haloumi and yes, it squeaks on me too. I will be seeing if I can make your non-squeaky variety this week. Perfect with lentils, tomatoes, snow peas, lemon, salt and pepper. I can’t stop eating this! Have a lovely day. Xx

  2. Daisy says

    I find that you ca’t have the oil toooo hot, not on high at least, medium-high maybe. And don’t leave it for too long. As soon as its crispy on one side, flip that sucker!
    Failing that – there’s a great Mediterranean restaurant near me, the chef cooks it perfectly every time!

  3. Lucy @ Bake Play Smile says

    Hi Chantelle, thanks for the tips! My haloumi is often squeaky so I’ll be trying your way out!! Yum I love haloumi in salads so, so much!

  4. Leisa says

    We cook it like this, but we squeeze fresh lemon in with the oil when cooking as well, it is fabulous!! Haloumi is the best! :-)

  5. Karyn Ainsworth says

    This seems so simple, I’m now wondering how you do it wrong. I’m serious, as a complete newbie to haloumi is there a way I can stuff this up?

  6. eliz a buf says

    i love haloumi, too!! and it’s made with goat’s or sheep’s milk, so the little miss might not react to it. it has been my (admittedly, somewhat limited) experience that cow’s milk is the biggest aggravant, but not sheep/goat milk/cheese. something to do with the caseins (protein) in cow’s milk can be hard on a body. good luck with the dairy-free, it didn’t help my bubbas’ reflex one teeny little bit, and i was always feeling like i was given a bum steer. i’m glad to know it does help for some. xoxo, buf

    • says

      Hold up! That’s great about haloumi. Luella is on goats milk – so I might have to check it out at the supermarket.

      I’m not sure if the dairy-free is helping, as the upsets days are so on and off and on, on, on. It’s tough-going, isn’t it?

  7. GMeers says

    Haha yeah we used to call it squeaky cheese back when you couldn’t really find it readily available to buy at the shops and so could only really get it in restaurants…where they would often cook it to death or no nearly enough…:/ Suffice to say, now that it’s easily bought from anywhere, we have it at least once a wekk – cooked to perfection, of course ;)

  8. Mel Duker says

    Personally love my haloumi like this cooked in lots of splattery oil but a helpful tip from a friend was to put a piece of baking paper on the frypan. Only need a tiny bit of oil then and there is mo splattering.

    Helpful when 1st World Dog (www.1stworlddog.com) usually at my feet hoping something will come his way while I am cooking.

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