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

FAQs

Do you have to soak halloumi before cooking? ›

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).

Same day is best - It's best to fry only what you're going to eat while the cheese is still warm. Once it cools down, halloumi will get rubbery again. Beware of refrigerating cooked halloumi for use on another day; refrigeration tends to make fried halloumi too hard and firm.

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.

Unfortunately, up to 80% of Australians aren't getting enough dairy each day. With some groups needing up to 4 servings a day, how can you do it? Milk, yoghurt and of course CHEESE. Ricotta, mozzarella, fetta and haloumi are all vitamin rich dairy options that fit within the Mediterranean diet.

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins.

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.

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.

Bake it. 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.

Use your spatula to test for doneness before you remove it from the heat. Once the cheese feels soft inside and gives easily you'll know that it is cooked to perfection. If you'd rather skip the oil, halloumi can also be dry-fried in a non-stick pan. Or toss it in your air fryer for up to ten minutes.

What are the rules for halloumi? ›

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%.

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. Flip and repeat on the other side.

Halloumi saganaki is a traditional Greek dish made with semolina-crusted fried halloumi cheese that is served with fresh figs, pomegranate seeds, bitter greens, and a drizzle of honey for sweetness.

Stack in style and combine fried slices of halloumi with harissa, red peppers, aubergine and hummus. If you don't fancy quite such a beastly bap, treat fried halloumi as you would a meat patty and top with salad and sauce of your choice, grilled mushrooms, avocado or salsa. Maybe hold the processed cheese slice though.

Can halloumi be part of a weight-loss diet? It can - halloumi is a great salad ingredient, as it can provide salt and fat content for recipes that include healthy grains and vegetables. However, its high fat and salt content means that it should not be eaten on an excessive basis.

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.

After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely.

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.