Halloumi cheese fingers recipe
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- Dish type
Fry, grill or barbecue this delicious Cypriot cheese and serve with a Greek salad and crusty bread for a complete meal.
127 people made this
- 1/2 tablespoon olive oil
- 175g (6 oz) halloumi cheese, cut into sticks
- 1 dessertspoon lemon juice
- 1/4 teaspoon dried oregano
- freshly ground black pepper to taste
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Heat the olive oil in a frying pan over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.
For similar results, place the halloumi sticks under the grill, turning occasionally to brown all sides.
Reviews & ratingsAverage global rating:(30)
Reviews in English (27)
So simple, but so good! Served as a starter for a party and they were the first dish gone!-07 Aug 2008
Quick 'n Easy, and delicious-09 Dec 2011
DELISH. I had never used Halloumi before. I love the texture and versatility. I will surely be making this again. Great with a Greek salad.-07 Aug 2008
- 2 x 250g/9oz blocks halloumi cheese, each cut into 12 chips
- 75g/2½oz plain flour
- 2 tsp paprika
- 3 tsp garlic powder
- 1 free-range egg, beaten
- 1.5 litres/2½ pints vegetable oil, for frying
For the garnish
- 75ml/2½fl oz soured cream
- large pinch rock salt
- 1 tsp za’atar
- large handful fresh mint, roughly chopped
- 1 tsp chilli flakes
- 20g/¾oz pomegranate seeds
Keto Halloumi Fries – Crunchy Fried Cheese Recipe
Keto Halloumi Fries
What better keto fries are than ones made entirely of cheese! Our crunchy Keto Halloumi Cheese Fries recipe is crisp on the outside and soft and salty in the center.
Can’t find delicious haloumi cheese? You can also use Saganaki or Bread Cheese.
When cooking with tallow or lard, it very important to use a splatter guard. The fat spits and can burn you as well as coating your kitchen.
This keto fries recipe makes 4 serves. 1 serving is about 6 fries with sauce and has 1g net carbs.
We recommend cooking your Keto Cheese Fries fresh. Cooked and chilled halloumi cheese just isn’t as good!
Junket tablet method
Now back to junket tablets. I didn’t even know they existed but apparently, they make great cheese! They can generally be found in the most obscure spot of the powdered custard aisle of your supermarket.
As mentioned, the thermometer is not entirely necessary because you’ll only be heating the milk to just below body temperature (32°-35°C // 89.5°F – 95°F). Use your clean fingers to test the milk’s temp if you like. Oh, and it also turns out that to make haloumi you need unhomogenised milk – the one where the cream sits at the top. Perhaps that’s why my first attempt resulted in curd cheese instead.
Ok so maybe it sounds more complex than I first made you believe… but trust me, it takes less than an hour to make and once you have the gauze, the unhomogenised milk and junket, you are set. And once you pan-fry it, it tastes like nothing else in the world – perfect match for a watermelon salad.
For a haloumi recipe using rennet and the slightly longer method, click here.
Lebanese Cheese Rolls
These Lebanese cheese rolls are a well-known ‘mezze’, or appetizer, served right along with hummus, baba ganoush and fried kibbe balls. In Arabic, these are known as Rakakat bi Jebne.
Unlike most of the recipes I have shared with you so far, this is not a dish that I technically grew up eating at home, but, rather one that I would always eat in restaurants in Lebanon during my visits. I remember me and my siblings would always fight over the last one, especially my cheese-obsessed brother. They are just that hard to resist!
Lebanese inspired cheese rolls are also one of the most popular appetizers made during Ramadan. I love to make a large quantity of these rolls before Ramadan and freeze them. They freeze wonderfully, and can be deep fried straight from the freezer.
Type of Cheese Used
Cheese rolls are nothing new to the appetizer world, but what distinguishes the Lebanese version is the type of cheese and wrappers used. The cheese used is ‘akawi’, which is a firm salty white cheese famous throughout the Middle-east. I buy mine from my local middle-eastern grocer. The cheese is a bit too salty so, before you shred it, soak it in a bowl of water for 20 minutes to remove some salt.
If you cannot find akawi cheese, you can use another white cheese such as queso blanco or quest fresco. Both substitutes are mild in taste so, you would need to add to salt or use a natural saltier option like feta or halloumi. I like to mix the akawi with mozzarella as the mozzarella tames the saltiness and add the cheesy, stretchy factor to the rolls.
Cheese Roll Wrappers
The wrappers in this recipe, are so thin and when fried, so crispy! There are a couple of different wrappers that work wonderfully in this recipe and the first one is phyllo. Phyllo dough is most known for its use in baklava. It is stored in the freezer so you will need to let is defrost at room temperature for about an hour before using. It also dries up pretty quickly, so cover with a damp towel or paper towels while you are preparing them.
Another wonderful option for dough which I recently have been using more than Phyllo is spring roll pastry. It is different than egg roll wrappers, as it does not get bubbly when deep fried but, retains its smooth texture on the outside. I have only been able to find these spring wrappers at international store like my Middle-eastern grocer, Indian grocery stores, and Asian grocers. The brand is “Spring Home.”
I really hope you enjoy this Lebanese version of a mozzarella/cheese roll as much as I do! If you try this recipe then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you took any pictures, share it with me on Instagram, so I can repost it on my stories.
Soak the whole akawi cheese in a bowl of cold water for at least 20-30 minutes before using. Shred the akawi cheese and place in a medium-sized bowl.
Olive Oil and Pepper-Marinated Watermelon Bites with Halloumi Recipe
This dish is one of my go-tos for summer entertaining: bites of sweet watermelon marinated in good-quality olive oil and coarsely cracked peppercorns, topped with salty grilled halloumi cheese and fresh mint. Refreshing, beautiful, and super easy to prepare.
- 2 (1-inch) cubes seedless watermelon (from a 4-pound melon)
- ¼ cup extra-virgin olive oil
- 1 tablespoon freshly ground black pepper or mixed peppercorns
- 1 (8- to 9-ounce) package halloumi cheese, drained and cut lengthwise into 4 slices
- A good-sized handful of fresh mint leaves, large leaves roughly torn
- In a bowl, combine the watermelon, oil, and pepper. Let stand for 10 to 15 minutes, gently stirring occasionally.
- Pat the halloumi slices dry with paper towels. Heat a large dry nonstick skillet over medium-high heat. Add the halloumi and cook, turning once, until golden brown on both sides, 4 to 6 minutes. Transfer the cheese slices to a cutting board and cut each one into 8 pieces.
- Reserving the oil, use a slotted spoon to transfer the watermelon to a large serving platter. Set a piece of halloumi on each watermelon cube, then top with a mint leaf. Drizzle the bites with about 3 tablespoons of the reserved oil, spooning a healthy dose of the cracked peppercorns on top as you go. Serve immediately (it&rsquos tastiest while the cheese is warm), inviting your guests to eat with their fingers.
TIP: Halloumi is a semi-hard brined cheese, traditionally from Cyprus, that holds up very well to heat (it is often grilled). Look for it in well-stocked supermarkets or at cheese shops. If you can&rsquot find it, use squares of your favorite feta instead and don&rsquot cook it. If the pieces of cheese aren&rsquot perfectly cut, no stress&mdashirregular-shaped chunks are totally fine.
Traditional Cypriot Cheese Recipe
Halloumi (Helim in Turkish) is a type of white-brined cheese made throughout the Middle East most especially in Cyprus, where records of its production and consumption date back to 300 A.D. Halloumi is a firm cheese with a dense rubbery texture. It is traditionally salted and eaten raw, grilled or fried. The recipe to make halloumi is unusual because no bacteria is added to the cheese for acidification and the cheese is boiled in its own whey after its shape has been formed.
Origin Story: Originally the milk for the cheese was taken Mouflon sheep, a very special breed that dates back to the Neolithic period and whose breed is an ancestor of the modern-day domesticated sheep. The mouflon sheep have copper-brown, short hair and the males have thick spiraled antlers. As sheep breeds go, they are absolutely stunning. Fun fact: the Mouflon breed is so important to Cyprus that the sheep is featured as the Cypriot symbol on their 1, 2, and 5 cent Euro coins! Today, they are considered an endangered species with only 3,000 of these sheep remaining in Cyprus. As time went on and the sheep became more scarce, people begin to mix the Mouflon's sheep milk with goat's milk. Today the traditional recipe is made with both. However, most commercialized halloumi is made from cow's milk since cows yield much greater quantities of milk and since they produce milk throughout all seasons.
We traveled to Lefke, Cyprus where Zekiye , a local Cypriot known throughout her village for her halloumi cheese, spent the day with us showing us her generations-old recipe. Check it out below!
Prep time: 4 hours, on and off
Makes 4-5 Crescents of halloumi
Coagulation, & Breaking the Curds:
Heat 2 gallons of milk in a large pot, stirring occasionally. Prepare the rennet by stirring it a small cup of warm water to dissolve it. Once the milk is so warm that you can hardly bare to keep your finger in, add the rennet, stir, and turn off the flame. Cover the pot with a cloth or blanket to keep the temperature constant. Wait about 1 hour. To test if the cheese is ready, place the back of your finger on the formed curd and press down lightly. If nothing sticks to your finger, then the cheese is ready. Dip your hands into the curd and using your hands like whisks, move them in circular motions with your fingers spread to break apart the curd from the whey. Do this until the curds are small fragments floating within the whey. Next use a strainer, to push all of the curds down to the bottom of the pan (see picture for a visual), allowing the liquid whey to rise to the top. Do this until you have almost no curds floating in the whey.
2 gallons (7.5 liters) of raw sheep and/or goats milk (cows milk will also work)
1/4 tsp Single Strength Liquid Rennet (1/2 tsp for non-raw milk)
large pot to boil 4 gallons of milk
plastic pasta strainer with handle
large aluminum baking pan
5 cheese molds (2 cup or 16 oz size)
The halloumi cheese is formed by placing the curds in the cheese molds and flipping them inside of the molds every so often. The liquid whey that exudes from the curds is used to make a second cheese called noor so you must try to save as much of the whey as possible. The method used by Zekiye is as follows but feel free to put your craftiness to use:
Puncture holes on one end of an aluminum baking pan (see pictures). Flip over a shallow bowl and place it on the other end of the baking pan to slightly elevate it. Place the holes over the edge of your table so that the liquid will strain back into the pot with the whey. Place 4-5 cheese molds on the baking pan. Use a strainer or strained ladle to scoop the curds from the bottom of the pot into the cheese molds. Make sure to strain as much of the liquid as possible from the curds before scooping them into the cheese molds (about 4/5ths full). Once you have filled the cheese molds with the curds, lightly press down on the curds with your fists to help expel more whey and to form the cheese. Wait 10 minutes before flipping the curds in the straining cups starting with the first cup you put the cheese curds in. The trick is to flip the straining cup upside down onto your hand, then lift the cheese mold up from the cheese, then flip the cheese mold so that is mouth is opened and place the cheese back into the cheese mold. Repeat until you have flipped all the cheese curds. Wait 2-3 minutes and flip again. Now take the first cup (or cheese mold) you strained and place it on top of the second cup, take the third cup and put it on the fourth and so on. This is done to put a little weight and press the whey out of the curd. Wait two minutes. Switch the top cups with the bottom ones. Wait 2-3 minutes. Separate the cups, flip the curds and place them on the pan again. Wait 2-3 minutes. Remove the curds from the straining cups and place them on the tray. Add a little cold water over the cheese to ensure the cheese does not stick to each other. Wait an additional 30 minutes for the cheese to settle (at this point you can move onto make the Noor recipe ) as you heat the whey up to a boil so that you can begin the next process.
Once the whey boils, using a flat straining spoon, lightly place the helim cheese mounds into the boiling whey they should sink to the bottom. Using the same spoon, stir the mixture slowly and gently every two minutes or so. Remove the scum that comes to the top. Once the helim mounds float to the top, remove them and place them flat on the aluminum straining pan. Pour a bucket of cold water on top of them to cool them down and make sure they do not stick to each other.
Salting and Folding the Halloumi:
Prepare a medium sized bowl full of large coarse sea salt and another large pan that can hold all of the cheese mounds. Remove a mound of cheese and place it in the pan. Now take a generous hand of salt and lather it onto both sides of the cheese. Lightly, fold the cheese in half so it looks like lips of a closed mouth. Repeat until all the cheese mounds are salted and folded. The halloumi will be ready to eat in about 30 minutes! Enjoy!
A Bright, Beautiful Halloumi Salad | A Cup of Jo
…and I’m still learning it. It goes something like this: You visit a restaurant with friends and all order a few dishes each. Then, over the course of a few hours, you leisurely eat, savoring each dish as it comes out, taking a couple of well-earned digestive rests in the middle, always ordering more food than any of you can expect to eat in one sitting.
One night in Istanbul, I was taken for dinner at a popular meyhane (a word derived from the Persian for wine, mey, and house, khaneh). As the etymology suggests, this is a place where locals come to drink and eat, and where milky-white glasses of the anise-based spirit raki are sipped alongside hot and cold small plates such as stuffed mussels, braised artichokes, grilled sardines, and meat köfte. We ordered a selection of dishes and, as they started coming out, I piled them on my plate, greedily downing one delicacy after another, relishing the intimacy of picking the food up with my fingers and licking them clean after. After a while, I noticed my companion had hardly touched her plate and I started to feel embarrassed. I need not have worried as the night wore on, she ate far more than I did, but because she had paced herself, she was able to fit more in. It was a lesson that reminded me of the Turkish proverb, “If you are going a long way, go slowly.” With food as good as this, you’d be a fool not to.
This is one of the most popular mezze dishes I make for my friends at home, and is a perfect appetizer in my eyes: sweet, salty, crunchy, fried. Rectangles of halloumi are dusted in semolina or cornmeal, sautéed until crisp, drizzled with a warm, thyme-infused honey, and topped with crunchy pomegranate seeds. It was inspired by a dish I kept returning to at a restaurant in Nicosia, Cyprus. Let’s be honest, you can never go wrong with fried cheese.
Serves 4, as part of a mezze
10 1/2 ounces halloumi cheese
1 large egg
1/4 cup fine semolina or cornmeal
3 tablespoons sunflower oil
2 tablespoons honey
1 teaspoon finely chopped
couple of handfuls of arugula leaves
4 to 5 fresh figs, quartered (optional)
3 tablespoons pomegranate seeds
Cut the halloumi into 8 thick slices.
Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them.
Heat the oil in a nonstick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil.
Meanwhile, heat the honey in a small saucepan with the thyme.
Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind some black pepper over the top.
Yasmin Khan is a travel writer, human rights campaigner, and author of the new cookbook, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, an exploration of how dishes and traditions have migrated across borders through refugees in the Eastern Mediterranean.
Make Your Own Cheese – Homemade Cypriot Halloumi
Halloumi is a firm, white cheese that is popular in Cypriot, Greek and Middle Eastern cooking. Historically it originated from the island of Cyprus during the medieval Byzantine period and is typically made from goat or sheep’s milk, but can also be made from cow’s milk as well. Like Greek Feta, Halloumi is kept in its own salted brine and its firmness and high melting-point allows it to be fried or grilled much like Greek saganaki.
I myself enjoy making cheese from scratch, I know I don’t have to make it myself but I try to spend the time whenever I can as the outcome is generally very rewarding. When I’ve searched for recipes online, however, I found that some recipes and cheese-making processes in the home looked rather clinical and complicated. Thermometers, rubber gloves, rennet tablets… Too complicated! I don’t think our foremothers and forefathers made cheese-making that complicated so I don’t intend to either. Unlike making your own Ricotta or Chèvre, however, this is a firmer cheese that’s going to take a bit more work but it’s worth it! And I assure you that the only thing hard about making this recipe is carrying the bottles of milk up the stairs!
Homemade Cypriot Halloumi
- Mint Vinaigrette (Optional)
Boil the milk on high while whisking until the milk flares up. Don’t walk away and chat on the phone or you’ll burn the milk. Keep stirring. Once the milk froths turn the element off and squeeze in the juice of 2 lemons. Stir and leave the milk stand for 15 minutes until the milk curdles and whey separates. Line a sieve with cheesecloth and pour the curds into it straining off the whey. Leave the curds stand for one hour. Once most of the whey has drained tie the cheese cloth tight around the curds and give it a light squeeze to get rid of any excess whey. Use a metal clip or tie a strong knot with the edges of the cloth snug around the curds to prepare it for boiling. Cool and keep the whey on the side to use as brine when refrigerating the finished cheese.
Heat a pot of boiling water now with enough volume to cover the cheese, add in 2 tsp of salt and once it boils reduce to low (light rolling boil) and drop the tied cheese into the boiling water. Leave it simmer in the water for one hour turning it over at the half hour mark. Once an hour passes remove and leave it to cool in a sieve. Cut or untie the cheese cloth and place the cheese into a bowl. Let it cool to room temperature then cover and place it in the fridge over night. You’re going to end up with about 400 grams of cheese and after leaving it overnight in the fridge it should be quite firm to the touch in the morning.
Prepare side salad dishes with a handful of leafy greens, some sprigs of rocket and a sprig of mint. Lay a few pieces of halloumi on each dish with greens. Blend the ingredients for the mint vinaigrette in a food processor and dress the cheese and greens with 1 tbsp of the vinaigrette each or enjoy it’s natural flavours on its own sans vinaigrette. Store the remaining cheese in the fridge in a covered container in the whey that was drained off during the curdling process. Add a teaspoon of salt to the whey before using it to store the finished cheese.
27 Best Halloumi Fries, Salads & Burger Recipes
Halloumi fries are simply one of the best vegetarian options you can prepare. This famously squeaky cheese that doesn&rsquot melt when cooked has very broad appeal to meat-eaters and vegetarians alike. As well as halloumi fries you can use it in extravagant salads and all kinds of meals.
Traditionally made in Cyprus with goat and sheep&rsquos milk (rather than cow&rsquos milk), halloumi&rsquos proteins keep their structure even at higher temperatures. So it doesn&rsquot melt. Real halloumi&rsquos squeakiness (cow&rsquos milk halloumi is squeak-free) is also thanks to the way these chains of proteins behave. There&rsquos more on the science of squeaky cheeses at Culture cheese magazine.
Halloumi is super versatile, satisfying and healthy. You should definitely keep some on standby in your fridge. These excellent halloumi recipes will help you get the most out of this marvellous cheese.
Two Ingredients Halloumi Fries & Low Carb Za&rsquoatar Halloumi Cheese Fries
July 2019 Update! The Halloumi BLT Breakfast Sandwich
I just came across an incredible new halloumi recipe for the classic BLT sandwich. Halloumi is blended with a couple of eggs to create a runny dough that makes a delicious wrap when fried. You could fill it with anything but bacon, lettuce and tomato work brilliantly.
It&rsquos kind of like a fathead dough bread substitute.
Here&rsquos how to make it
Combine 4 ounces (about 112 grams or half a block) of halloumi and 2 eggs in your blender. Mix until thoroughly puréed and fry in a skillet with a little oil or butter. This will make two good-sized wraps, so halve the cheese and use one egg if you&rsquore making a single wrap.
Fill it up with two or three slices of fried bacon, sliced tomato and a few lettuce leaves. A dollop of mayonnaise is good, I like it mustardy. This makes such a great quick and easy breakfast.
Low Carb Halloumi BLT Breakfast Sandwich Wrap
1. Two-Ingredient Halloumi Fries
If you love cheese you&rsquoll love these amazing Halloumi Fries. Made with just 2 ingredients in about 20 minutes, you&rsquoll be licking your fingers before you know it.
From: Kitchen Mason
2. Low Carb Za&rsquoatar Halloumi Cheese Fries
Za&rsquoatar halloumi cheese fries are a delicious low carb snack. Salty, briny halloumi cheese is pan-fried and seasoned with a pinch of za&rsquoatar spice (a ground mixture of dried thyme, oregano, marjoram with toasted sesame seeds, sumac and salt).
From: My Life Cookbook
Spicy Halloumi Fries & Crispy Halloumi Fries
3. Spicy Halloumi Fries
Another low-carb halloumi recipe that brings some heat to the occasion. An almond flour coating with paprika, cayenne and herbs makes these fries a light and moreish appetizer.
From: Divalicious Recipes
4. Crispy Halloumi Fries
Homemade halloumi fries double dipped in panko breadcrumbs for an extra crispy finish.
From: Don&rsquot Go Bacon My Heart (LOL)
5. Halloumi Fries & Dips
Halloumi fries are without doubt one of the easiest recipes around. So you should have time to prepare a delicious dip to get them rocking. Sour cream, tzatziki or plain Greek yoghurt are both cooling and great but sweet chilli also works beautifully with these crispy, mild cheese fries.
From: Scrummy Lane
Halloumi Frittata & Minty Halloumi & Sundried Tomato Salad
7. Halloumi Frittata
How to describe a frittata? It&rsquos essentially an omelette where the fillings are added to the egg mixture before cooking, rather than folded into the omelette later. It&rsquos usually finished off in the oven. So a sorta baked omelette if you like. An authentic frittata usually contains potatoes but halloumi takes their place here.
From: Baking Queen 74
8. Minty Halloumi & Sundried Tomato Salad
A very interesting array of contrasting ingredients in this recipe. Salty and creamy halloumi, fresh mint and sweet-sharp sundried tomatoes. Halloumi is so meaty in taste and texture that you can leave prosciutto out if you prefer.
From: Scrummy Lane
Grilled Watermelon & Halloumi Salad & Crispy Fried Marinated Halloumi
9. Grilled Watermelon & Halloumi Salad
This salad is really impressive &ndash it looks great, it&rsquos deeply satisfying and it uses a range of subtle flavors to make a memorable meal on its own, or as a side. A super salad for al fresco Summer meals.
From: Real Simple
10. Crispy Fried Marinated Halloumi
Halloumi soaks up a marinade very well. This halloumi recipes uses a classic combination ochillili, garlic and lemon or lime juice. Let it absorb the flavours of the marinade for a few hours before cooking.
From: Fuss Free Flavors
Grilled Halloumi Salad with Quinoa and Dried Figs & Peri Peri Halloumi Burger with Sweetcorn Salsa
11. Grilled Halloumi Salad with Quinoa and Dried Figs
This dish has many layers. Dry figs add sweetness and balance the saltiness of the cheese. A light honey balsamic vinaigrette adds another dimension of sweetness to the dish. I think pomegranate would make this salad even better.
From: Food & Flair
12. Peri Peri Halloumi Burger with Sweetcorn Salsa
A superior vegetarian choice, halloumi burgers are a firm favorite.
From: Sainsburys Magazine
Grilled Halloumi & Red Pepper Burger & Seared Halloumi with Peanut Dukkah & Honey
13. Grilled Halloumi & Red Pepper Burger
Grilled halloumi, red pepper and courgette. A very hearty meal, with lots of flavour from the grilled vegetables and cheese.
From: Tinned Tomatoes
14. Seared Halloumi with Peanut Dukkah & Honey
Salty, squeaky Halloumi covered in warm honey and sprinkled with nutty dukkah&mdashwhat&rsquos not to love? Dukkah is an Egyptian condiment with basic ingredients being hazlenuts, sesame seeds, coriander seeds, cumin, pepper and salt. Dried thyme or mint can be added, dried chilly, anise seeds, fennel seeds etc.
Grilled Halloumi, Avocado & Poached Egg Wholemeal Sandwich & Broccoli, Cauliflower & Halloumi Fritters
15. Grilled Halloumi, Avocado & Poached Egg Wholemeal Sandwich
More of an idea than a recipe. Of course, you could swap out the wholemeal roll for a low-carb fathead bread.
From: Lucy & Lentils
16. Broccoli, Cauliflower & Halloumi Fritters
A couple of fritter recipes now. This one is nicely low-carb. You could shallow fry or crisp them up in your air fryer. Tzatziki dip is a great way to finish these off before snacking on the results.
From: Cooker & Looker
Zucchini Fritters with Halloumi Cheese & Butter Halloumi
17. Zucchini Fritters with Halloumi Cheese
Zucchini fritters are a family favorite when out in the Greek Islands. You&rsquoll find them on the menu under Kolokithokeftedes. I don&rsquot think we&rsquove ever had them with halloumi as an ingredient, but this recipe shows you how.
From: Happy Body Formula
18. Butter Halloumi
Halloumi curry! Why didn&rsquot I think of that? Halloumi is first roasted and mixed into a butter masala sauce for a tasty vegetarian curry with bite. This halloumi curry recipe is easy to make in just 30 minutes.
From: Happy Veggie Kitchen
19. Cashew Nut Curry with Halloumi & Broccoli
A nice and creamy curry sauce, with crunchy cashews and broccoli. Be sure to crisp up your halloumi in a skillet before introducing it to the sauce.
From: The Cook Report
20. Halloumi Curry with Coconut Sambal
Halloumi replaces the traditional Indian cheese, paneer, in this recipe. So what you have here is Cypriot-Indian fusion in a bowl. Serve with rice or a low-carb alternative like riced cauliflower and sprinkle the sambal on the top before serving.
From: The Happy Foodie
Creamy Halloumi Curry & Smoky Tomato & Halloumi Bake
21. Creamy Halloumi Curry
A basic halloumi curry recipe with costed ingredients.
From: Mob Kitchen
22. Smoky Tomato & Halloumi Bake
There are several recipes for halloumi and tomato bakes I could have used. This one seemed to offer something more and also explains the benefits of baking halloumi, rather than grilling or frying it. Plenty of garlic and smoked paprika is used. If I saw this on a menu anywhere, I&rsquod order it with gusto.
From: Happy Veggie Kitchen
Bacon Halloumi Bites & Garlicky Halloumi Tacos
23. Bacon Halloumi Bites
Two of the universe&rsquos greatest ingredients, COMBINED! Likely to be very popular as a party snack. Squeaky, crunchy, meaty moreish goodness.
From: Kitchen Mason
24. Garlicky Halloumi Tacos
To enjoy them at their best, keep these halloumi tacos real simple: a few green leaves, the fried halloumi tossed in garlic and cilantro, topped with a sprinkle of onion and hot sauce. Cracking snacking.
From: Naturally Ella
25. Halloumi & Sweet Potato Burgers with Chilli, Mint & Mashed Avocado
The ultimate vegetarian barbecue burner? This recipes grills marinated slices of halloumi and sweet potato and places them in burger buns spread with a generous helping of smashed avocado.
From: Delicious Magazine
Halloumi & Sweet Potato Burgers with Chilli, Mint & Mashed Avocado & Fried Halloumi Cheese with Lime & Caper Vinaigrette
26. Fried Halloumi Lentil Salad
This Halloumi Lentil Salad is made with cooked lentils, roasted tomatoes, zucchini noodles and fried halloumi. It&rsquos a splendidly fresh, vegetarian lunch option.
From: The Almond Eater
27. Fried Halloumi Cheese with Lime & Caper Vinaigrette
This halloumi recipe was made to be prepared just before eating outside, in blazing sunshine under a cloudless sky, with gentle waves lapping on the beach only feet away.
From: The Happy Foodie
Looking for something really different? Take a look at our collection of seaweed recipes