There's something truly magical about the squeak and sizzle of halloumi cheese as it hits a hot pan, transforming into a golden, slightly crispy delight that's both comforting and exciting to the palate. Originating from Cyprus, halloumi has carved a niche for itself among cheese lovers around the world for its unique texture and high melting point. Whether grilled, fried, or baked, halloumi adds an irresistible touch to any dish. Here, we present to you five delicious halloumi recipes that are not only easy to prepare but also celebrate the versatility of this beloved cheese.
Halloumi Breakfast Skillet
If you’re seeking a robust and satisfying start to your day, look no further than this Halloumi Breakfast Skillet. It combines the earthy flavors of sauteed spinach with the juicy burst of cherry tomatoes, all topped with the star of the show – halloumi.
- Slice 8 oz of halloumi cheese into 1/4 inch thick pieces.
- Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
- Add the halloumi slices and cook until golden on both sides, about 2 minutes per side.
- Remove halloumi and set aside. In the same skillet, sauté 1 cup of spinach and 1 cup of halved cherry tomatoes until the spinach wilts.
- Create wells in the mixture and crack in 4 eggs. Season with salt, pepper, and optionally, a dash of paprika.
- Cover and cook until eggs are set to your preference.
- Nestle the halloumi slices back into the skillet for presentation, and garnish with fresh herbs like parsley or chives.
🍳 Note: Halloumi can be quite salty, so taste before adding additional salt to your dish.
Halloumi and Watermelon Salad
For those hot summer days, the refreshing combination of watermelon and grilled halloumi can’t be beaten. This salad is not only visually appealing but also a burst of flavors with sweet, savory, and tangy notes playing in harmony.
- Preheat a grill pan or outdoor grill to medium-high heat.
- Cut 1 lb of halloumi into thick slices. Brush with olive oil.
- Grill halloumi for 2-3 minutes on each side until you see the characteristic grill marks.
- In a large bowl, combine 3 cups of cubed watermelon, 1/4 cup of fresh mint leaves, and 1/4 cup of thinly sliced red onion.
- Whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, a pinch of salt, and a bit of pepper for the dressing.
- Add the grilled halloumi to the bowl, drizzle with the dressing, and gently toss.
Halloumi, Asparagus, and Pea Risotto
This risotto dish turns the classic Italian comfort food into something extraordinary by incorporating the unique texture of halloumi, alongside fresh spring vegetables. It’s a heartwarming dish that’s perfect for a cozy dinner.
- Start by heating 6 cups of vegetable stock.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large pan. Sauté 1 finely chopped onion until translucent.
- Add 2 cups of arborio rice, stir to coat with the oil and butter, and cook for a minute.
- Pour in a glass of white wine, let it simmer until absorbed. Begin adding the stock, one ladle at a time, stirring frequently until absorbed before adding the next.
- Meanwhile, grill or fry 8 oz of halloumi until nicely browned, then cut into bite-sized cubes.
- Add 1 cup of asparagus, cut into 1-inch pieces, and 1 cup of peas to the risotto after 15-20 minutes of cooking the rice.
- Once the rice is al dente, fold in the halloumi, 1/2 cup of grated Parmesan, and season with salt, pepper, and a bit of lemon zest.
Halloumi Wrapped in Prosciutto
This appetizer is both a treat for the eyes and the taste buds. The saltiness of the prosciutto complements the creaminess of the halloumi, creating a perfect harmony in every bite.
- Slice 8 oz of halloumi into 1/2 inch thick pieces.
- Wrap each slice with a piece of thinly sliced prosciutto.
- Heat a bit of olive oil in a frying pan or on a grill over medium heat.
- Cook the wrapped halloumi for about 2 minutes on each side or until the prosciutto crisps up and the halloumi starts to melt inside.
- Serve hot, drizzled with a bit of honey or balsamic glaze for an added dimension of flavor.
Halloumi and Eggplant Stacks
These stacks are a Mediterranean delight, layered with flavor, and they make for an impressive dish to serve at a dinner party or a special lunch.
- Cut 1 large eggplant into 1/2 inch thick slices. Brush both sides with olive oil and season with salt and pepper.
- Grill the eggplant slices until nicely charred and tender, about 4 minutes per side.
- Slice 8 oz of halloumi into similar thick slices and grill until golden brown.
- To assemble, place a slice of grilled eggplant on the plate, followed by a slice of halloumi, then a basil leaf, and finally a slice of tomato. Repeat until you have a small stack.
- Drizzle with extra virgin olive oil and balsamic reduction if desired.
🍆 Note: To reduce the bitterness of the eggplant, sprinkle salt on the slices and let them sit for 20 minutes before rinsing and grilling.
With these five recipes, you can explore the delightful versatility of halloumi cheese. Each dish showcases a different aspect of this unique cheese, proving that from breakfast to dinner, halloumi can shine in a variety of culinary settings. Not only does halloumi offer a firm texture and a mild flavor that's perfect for balancing out more robust ingredients, but its ability to keep its shape when cooked also adds a fun element to your cooking experience. Enjoy experimenting with these recipes, and discover the magic of halloumi for yourself.
Can I substitute halloumi with another type of cheese?
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While halloumi has a unique texture and melting point, you can use feta or paneer in some recipes, but they won’t give the same firm, grillable texture.
How can I make sure halloumi doesn’t stick to the pan?
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Ensure your pan is well-oiled, or use a non-stick pan. Halloumi releases moisture when cooked, which can sometimes cause sticking. If you’re grilling, oiling the halloumi directly also helps.
Is halloumi suitable for a vegetarian diet?
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Yes, halloumi is vegetarian, although traditionally it contains animal rennet. There are now vegetarian versions available where microbial or vegetable rennet is used.
