Halloumi

Origin

Halloumi is traditionally associated with Cyprus and has been made in the Eastern Mediterranean for centuries. It was historically made with sheep’s and goat’s milk, although many modern versions also include cow’s milk. Its firm texture and brined storage made it practical in warm climates, and it remains central to Cypriot, Greek, Turkish and Middle Eastern-inspired cooking.

Culinary uses

• · grilled halloumi
• · salads
• · wraps
• · grain bowls
• · skewers
• · burgers
• · mezze

Cooking guide

Halloumi can be eaten as it is, but it is usually best grilled or pan-fried. Slice it into thick pieces, pat dry, then cook in a hot dry pan or lightly oiled pan for 1–2 minutes per side until golden. Avoid overcooking, as it can become rubbery. It can also be baked, air-fried or threaded onto skewers with vegetables. If the halloumi tastes very salty, soak slices in cold water for 20–30 minutes before cooking, then dry well.

Storage

Keep halloumi refrigerated in its original brine or packaging until opened. Once opened, store leftovers in an airtight container and use within a few days, following the pack guidance. If the cheese came in brine, keeping it covered with brine can help preserve texture and flavour. Do not use halloumi if it smells sour, looks slimy or has visible mould not expected for the product.

Buying guide

Choose traditional halloumi made with sheep’s or goat’s milk if you want a more classic flavour. Cow’s milk versions are often milder and may be cheaper. Look for a firm block that slices cleanly and has a fresh, salty dairy smell. Check the salt level if you are watching sodium, as halloumi can be very salty. Reduced-fat versions exist, but they may cook and brown differently.

Health benefits

• complete protein
• high protein
• calcium
• phosphorus
• vitamin B12
• filling
• low carb