Introduction
Halloumi, a semi-soft cheese with a unique texture and savory flavor, is a versatile ingredient that can elevate various dishes. Originating from Cyprus, the PDO (Protected Designation of Origin) stamp signifies its high quality and authentic production methods. This recipe showcases how easy it is to prepare grilled halloumi with optional toppings that add a delightful twist, perfect for appetizers or as a part of a larger meal.
Detailed Ingredients with measures
– 225-250g (8 oz) halloumi block, preferably Cyprus-made with PDO stamp
– 2 tablespoons olive oil
*Optional toppings:*
– 1½ tablespoons honey (or maple syrup)
– ½ teaspoon fresh thyme leaves and small sprigs
– 2-3 pinches chili flakes (red pepper flakes)
Prep Time
10 minutes
Cook Time
3 minutes
Total Time
13 minutes
Yield
Serves 2-4
The process of preparing grilled halloumi is quick and straightforward, ensuring that you can enjoy this delicious cheese with minimum fuss. Slicing the halloumi, warming your serving plate, and carefully cooking the cheese until golden are the key steps to achieving that perfect texture. Don’t forget to add your chosen toppings right before serving to enhance the flavors and presentation. Enjoy your meal while the halloumi is warm and soft for the best experience!
Detailed Directions and Instructions
Step 1: Slice the Halloumi
Slice the halloumi into pieces that are 1 to 1.25 cm (0.4 to 0.5 inches) thick.
Step 2: Pat Dry
Place the halloumi slices on paper towels and gently pat them dry to remove any excess moisture.
Step 3: Warm Serving Plate
Warm a serving plate in the microwave for about 30 seconds on high.
Step 4: Heat Olive Oil
Heat olive oil in a non-stick pan over medium-high heat.
Step 5: Cook First Side
Carefully add the halloumi slices to the pan. Cook for approximately 1½ minutes until the underside is golden.
Step 6: Cook Second Side
Gently flip the slices and cook the other side for another 1 to 1½ minutes until golden.
Step 7: Transfer Halloumi
Transfer the cooked halloumi to the warmed serving plate.
Step 8: Add Optional Toppings
If desired, drizzle with honey, sprinkle with fresh thyme leaves, and add chili flakes.
Step 9: Serve
Serve immediately while the halloumi is warm and soft.
Notes
Serving Suggestions
Halloumi is best enjoyed fresh off the heat when it is warm and soft.
Storage
If there are leftovers, store them in an airtight container in the refrigerator; however, reheating may change the texture.
Variations
Feel free to experiment with different toppings such as nuts, seeds, or various herbs to suit your taste.
Cook techniques
Preparing Halloumi
Slice the halloumi into pieces 1 to 1.25 cm (0.4 to 0.5 inches) thick. This thickness ensures that the cheese cooks evenly and achieves a crispy exterior while remaining soft inside.
Removing Excess Moisture
After slicing, place the halloumi pieces on paper towels and gently pat dry. Removing excess moisture helps achieve a better sear and prevents the cheese from steaming in the pan.
Warming the Serving Plate
Warm the serving plate in the microwave for about 30 seconds on high. This keeps the cooked halloumi at an ideal temperature before serving.
Cooking Technique
Heat olive oil in a non-stick pan over medium-high heat. Carefully add the halloumi slices and cook for approximately 1½ minutes on one side until golden, then gently flip and cook the other side until golden as well.
Drizzling and Topping
Once cooked, transfer the halloumi to the warmed serving plate. Optionally, drizzle with honey or maple syrup, sprinkle with fresh thyme leaves, and add chili flakes for added flavor.
FAQ
What is the best thickness for halloumi slices?
Slices should be 1 to 1.25 cm (0.4 to 0.5 inches) thick for optimal cooking and texture.
How can I prevent halloumi from sticking to the pan?
Using a non-stick pan and properly heating the olive oil before adding halloumi will help prevent sticking.
Can I use other oils for cooking halloumi?
Yes, other oils such as avocado oil or grapeseed oil can be used, but olive oil enhances the flavor.
Is it necessary to remove moisture from halloumi?
Yes, patting it dry helps achieve a nice golden crust and prevents the cheese from steaming.
How can I store leftover cooked halloumi?
Leftover cooked halloumi can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.
Conclusion
The pan-fried halloumi is a delightful dish that delivers a satisfying texture and flavor. When cooked until golden, this cheese provides a savory bite that pairs wonderfully with sweet honey, fragrant thyme, and a touch of heat from chili flakes. It can be enjoyed on its own or incorporated into various meals. Serve it warm for the best experience.
More recipes suggestions and combination
Halloumi Salad
Combine grilled halloumi with mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette for a refreshing salad.
Halloumi and Vegetable Skewers
Thread halloumi cubes onto skewers with bell peppers, zucchini, and red onion. Grill or roast until the vegetables are tender.
Halloumi Burgers
Use thick halloumi slices as a burger patty, served in a bun with avocado, lettuce, and a spicy mayo or tzatziki sauce.
Stuffed Peppers with Halloumi
Stuff bell peppers with a mixture of quinoa, herbs, and cubes of halloumi. Bake until the peppers are tender and the cheese is melted.
Halloumi Pasta
Toss cooked pasta with sautéed vegetables, olive oil, and grilled halloumi for a hearty dish.
Breakfast Bowl with Halloumi
Serve halloumi alongside scrambled eggs, spinach, and cherry tomatoes for a delicious breakfast bowl.
Halloumi Tacos
Fill corn tortillas with pan-fried halloumi, avocado, shredded cabbage, and a zesty lime crema for a unique taco twist.
