15 thoughts on “How to make {kick-butt} haloumi”

  1. 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. 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. 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. 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. 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. 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

    • 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. 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. 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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