BBC Food has halloumi recipes for every occasion. An easy smoky halloumi burger that will make you rethink burgers for ever. Whip halloumi up for a veggie barbecue or a quick Friday dinner.
The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain. Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate. A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk.
In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine. Halloumi can be dry-fried in a hot frying pan or griddle pan to render the texture soft and stringy, and to make a caramelised crust on the outside. Eat immediately while still warm as it will soon revert to a slightly rubbery state. In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour. The BBC is not responsible for the content of external sites.
Read about our approach to external linking. Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat’s milk. To make halloumi, milk is heated and rennet or vegetarian rennet is added. Once cooled, the curds and whey naturally separate. The curds are then left to firm up, after which they are poached in the whey with a little salt, and then kept in brine to preserve the cheese.
Halloumi, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as strong healthy bones and teeth. Protein is essential for good health with muscle, skin and blood all formed from this essential macronutrient, we need adequate amounts in our diet for cells and tissues to grow, develop and repair. Interestingly a study suggests that regularly eating full fat dairy during adolescence may reduce the risk of diabetes and insulin resistance in later life. Being rich in protein and fat and full on flavour, cheese like halloumi helps to keep us fuller and more satisfied for longer. The punchy flavours of halloumi mean you don’t need to use very much to achieve a flavour-packed dish. Being high in protein, halloumi makes a valuable dietary inclusion, especially for those following a lacto-vegetarian diet.