Haloumi is one of several Greek cheeses that enjoy wide popularity throughout the Mediterranean and Middle East. It is soft and rather salty, and is sometimes simmered for a few minutes in hot water to reduce the saltiness before eating. Haloumi's distinguishing characteristic is that it softens, but doesn't melt, making it perfect for grilling or frying.
Things You'll Need
- Cutting board
- Flour (optional)
- Olive oil or butter (optional)
- Heavy skillet
- Fresh thyme or other herbs (optional)
- Fresh lemon
Cut the haloumi into slices 1/4- to 1/2-inch thick. Haloumi can be fried as-is in a dry skillet or, for a crustier surface, can be dredged lightly in flour.
Heat a heavy skillet over a medium-high burner. If you are frying the haloumi without flour, place the slices directly in the dry pan. If you dusted the slices with flour, use a small amount of butter or olive oil.
Fry the slices for approximately 2 minutes until they are spotted golden brown. Turn the slices carefully with a spatula so they don't break. Sprinkle with fresh thyme or other herbs, if you want.
Cook for 2 minutes longer on the other side. Squeeze lemon juice over the slices of cheese and remove them from the pan. Serve immediately with crusty bread, salad and olives for a light lunch.
Tips & Warnings
- Haloumi is manufactured by several specialty dairies, or imported haloumi from Cyprus can be found in ethnic groceries. Domestic or imported will work the same way for this recipe.
- Haloumi can also be grilled, or diced and used in kebabs with fresh cherry tomatoes and other vegetables.
- Fresh or grilled fruit is another excellent accompaniment to fried or grilled haloumi.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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