Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)

FAQs

What happens when you put halloumi in the oven? ›

Halloumi is also great baked – add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It'll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it's an easy way to add extra welly to your dishes.

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Heat the air-fryer to 200C. Pat the halloumi dry with kitchen paper and cut into 1cm-thick pieces. Place halloumi slices in a single layer in the air-fryer basket. Cook for 8-10 mins, flipping halfway, until golden brown and crispy.

My halloumi is too tough / rubbery

This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.

Baked halloumi

Pre-heat your oven 200°C (180ºC fan). Cut your halloumi into 5mm-1cm thick slices, then lay them in a single layer in an ovenproof dish. Drizzle with a little olive oil, then place in the oven for 10-15 minutes; turning halfway through.

It contains calcium and protein which helps keep bones healthy and may help reduce type 2 diabetes risk. It's best to eat it in moderation as part of a balanced diet. Halloumi is a semi-hard cheese typically made from the milk of goats, sheep, or cows.

Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown.

It should be noted that currently, the minimum ratio of goat and sheep milk in the raw materials used for halloumi production stands at 25%, and within five years, this minimum quota must increase to 50%.

Spiced up with paprika and crispy on the outside, serve with burgers, barbecue chicken, grilled fish and a green salad. Save time and make a super easy midweek meal with these effortless halloumi fajitas, made with shop-bought seasoning and ready-made guacamole.

You can enjoy halloumi slices cold in the salad. So, if you're prepping your lunch before work, you won't need to worry about reheating the cheese for your halloumi salad. Can you eat halloumi raw? Yes, you can eat halloumi cheese without cooking it first!

What is the best way to eat halloumi cheese? ›

When eaten raw, halloumi, an unripened cheese, has a bit of rubbery, squeaky texture. But because of its high melting point, it is the perfect cheese for grilling or frying. And with a little bit of heat, halloumi becomes soft and savory--an indulgent treat everyone should try at least once in their life!

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.

Although it can be consumed raw, halloumi is often used in cooking and can be fried until brown (without melting) due to its higher-than-typical melting point.

I'm often asked how I slice my halloumi without it splitting, so I thought I'd film a reel to show you exactly how I do it (it's really easy! 🙌). The key is to slice it on the narrower side of the block, rather than the larger side.

In case you haven't heard, halloumi is a Middle Eastern cheese that can be fried or grilled without melting. I'm going to repeat that so you understand why spending a week writing about halloumi makes you very, very hungry: This is a cheese that you can fry or grill until it's brown.