How to Cook Halloumi

It’s soft, it’s creamy, it’s gooey and crispy all at the same time, what’s not to love about Halloumi. If you have never cooked Halloumi give it a go, it’s simple once you know how.

Cut the halloumi into 1cm thick slices and dry fry in a non-stick frying pan over medium heat. Yep, that’s right, no oil need here.

Cook halloumi for 3 – 4 mins. It will release some liquid, don’t flip yet, wait till the excess liquid has evaporated then check the underside if it is browned to your liking then flip. The second side will cook in about half the time as there is no more liquid to be released.

Once out of the pan, as a little pinch of salt and a big squeeze of lemon juice and then tuck in.

Other ways to use Halloumi

Grate into vegetable fritters, it’s especially good in pea and mint fritters

Use in a curry as a substitute for Indian Paneer

Cube, cook, and use to top, poutine, the delicious Canadian combination of fries, squeaky cheese curds, and gravy.

Coat long strips in flour that has been mixed with some Dukkah, shallow fry until golden brown, dip in herb flavoured yoghurt – Yum!

Try it in a burger.

We hope you love our Little River Estate Halloumi as much as we do and would love to hear how you like to cook it.

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