published Oct 24, 2021 Greek cuisine is well known for its delicious mezze items. Along with foods like marinated feta cheese and other Greek appetizers, this recipe is perfect for serving on a cheese tray or as part of a Greek mezze. I include it in my recipe for fregola salad and when it’s warm and crispy, it’s the perfect snack food.
Fried Halloumi
Cuisine: Greek / Mediterranean Originating from Cyprus, halloumi is a semi-soft, brined cheese, with a slightly salty flavor, similar to mozzarella. It’s primarily a sheep’s milk cheese, but can also be made from goat or cow’s milk. What’s especially unique about this cheese is the way it’s produced. Unlike most cheeses, halloumi isn’t made with acid or acid-producing bacteria. It’s one of the few cheese that’s cooked in its own whey. Alternate names/spellings: hallomi, hallumi, anariPronunciation:ha·LOO·meeCourse:AppetizerPreparation:Pan friedDifficulty: Easy 🥄 Description:Pan fried strips of cheese drizzled with honey If you’re interested in learning more about halloumi, check out this article about squeaky cheeses!
Ingredient notes and substitutions
Halloumi cheeseYou can find this product in most well-stocked grocery stores. I usually get mine at Trader Joe’s. If your local store doesn’t carry it or is out of stock, you can use Indian paneer or Finnish Leipäjuusto cheese instead. However, keep in mind that paneer does have a milder flavor.
Making fried halloumi
It won’t take long to get the ingredients ready for this appetizer. Just decide which garnish you’ll be using and have those ingredients on hand and prepared before you fry the cheese. This way, you are able to serve the dish while it’s still warm and gooey on the inside.
What to eat with halloumi
The cheese may be eaten raw if desired. The squeaky, semi-soft cheese is a delicious substitute for mozzarella in a caprese salad. After frying it, serve it with sweet or savory toppings for delicious Greek appetizers. Or, use it as a meatless protein source. It has a firm, meaty texture similar to portobello mushroom caps.This makes it fantastic in sandwiches, but it’s also perfect FOR a sandwich! Use two slices of fried halloumi as a gluten free, keto substitute for bread!
Sweet fried halloumi
Savory Option 1 – Middle Eastern spices
Dukkah – An Egyptian condiment, dukkah (or duqqa) includes various types of ground nuts, sesame seeds, coriander, cumin, and salt. You can use my recipe to make your own duqqa, or buy it ready to use. Za’atar – This is a savory and tangy Middle Eastern spice blend. Make some Lebanese zaatar and try it for yourself.
Savory Option 2 – Greek style fried halloumi
This topping adds a Greek salad spin to fried halloumi. Balsamic glaze over chopped cherry tomatoes and a sprinkling of oregano is sure to win you compliments.
Storing the cheese
When it’s fresh and uncooked, store it tightly wrapped in its original wrapper or plastic wrap. If unopened, it will stay good for up to up a year.
After opening it, use within two weeks. It’s best to keep it submerged in salt water inside of an airtight container.
Raw halloumi freezes well, and will keep for up to a month in the freezer without the texture being affected.
After cooking, the fried halloumi appetizers are best eaten while they’re warm. Refrigerate any leftovers, then reheat and eat them again within 3-4 days. Although you can eat fried halloumi when it’s cold, the texture is firm and quite rubbery.
This post, originally published on Silk Road Recipes Feb. 19, 2021, was last updated with new content on Oct. 24, 2021.
