Emilie Meyer
Halloumi is a semi-soft traditional cheese from Cyprus that has a high melting point, making it perfect for grilling. While it can be enjoyed raw, grilling halloumi gives it a brown, crispy exterior while the inside becomes gooey and melted. To grill halloumi at home without a grill pan, you can use a cast iron pan, a non-stick frying pan, or a skillet. First, cut the halloumi into slices about 1/4 to 1/2 inch thick. Then, heat your chosen pan over medium to medium-high heat. If desired, you can add olive oil to the pan to prevent sticking, although this is not necessary as halloumi releases liquid during cooking. Place the halloumi slices in the pan and cook for 2-5 minutes on each side, or until grill marks form and the cheese is slightly softened. Serve immediately while still warm, as grilled halloumi can become rubbery if left to cool.
| Characteristics | Values |
|---|---|
| Type of Cheese | Halloumi |
| Origin | Cyprus |
| Ingredients | Halloumi, Olive Oil |
| Utensils | Grill, Non-stick Frying Pan, Cast Iron Pan |
| Preparation | Cut into 1/4-inch to 1/2-inch slices, Preheat grill/pan, Oil grill/pan |
| Cooking Time | 2-5 minutes per side |
| Serving | Best served hot, immediately |
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What You'll Learn
Use a cast iron pan to grill halloumi
Grilling halloumi in a cast iron pan is a great option, as cast iron can withstand high heat and will evenly spread it out, browning the halloumi uniformly. Here is a step-by-step guide:
- Cut the halloumi into 1/4-inch to 1/2-inch slices. Thicker slices will take longer to cook.
- Heat a seasoned cast iron pan over medium to medium-high heat.
- Lightly coat the halloumi slices with olive oil. Alternatively, you can brush the pan with oil.
- Place the halloumi slices in the pan, ensuring they are not crowded. Leave some space between the slices for even cooking.
- Cook the halloumi for 3 to 5 minutes on each side, or until golden brown and crispy. Be patient and don't flip the slices too early, as you want to achieve a nice char.
- Serve immediately. Grilled halloumi is best enjoyed fresh, as it doesn't reheat well.
You can serve grilled halloumi as a simple appetizer, with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of dried oregano. It also goes well with sliced baguette, pita, or gluten-free cornbread. For a sweet and savory combination, try dipping the grilled halloumi in honey or balsamic vinegar.
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Preheat the pan to a medium-high heat
Preheating your pan to a medium-high heat is an important step in grilling halloumi. This is because halloumi is a unique cheese with a high melting point, allowing it to retain its shape when grilled. Preheating your pan helps prevent the cheese from sticking to it.
To preheat your pan, first, select an appropriate cooking vessel. A seasoned cast iron pan is a good option, as cast iron can withstand high heat and will evenly distribute heat to brown the halloumi evenly. If you don't have a cast iron pan, a non-stick frying pan or skillet will also work.
Next, turn on your stove and set the heat to medium-high. Allow the pan to heat up for a few minutes. The exact amount of time will depend on your stove and cookware, but you want the pan to be nice and hot before adding the cheese.
While the pan is heating up, you can prepare your halloumi slices. Cut the halloumi block into slices about 1/4 to 1/2 inch thick. Don't make them too thin, as you want the halloumi to have a chance to properly grill and char.
Once your pan is preheated, you can add a bit of olive oil to prevent sticking and improve the flavour. You can also rub both sides of the halloumi slices with olive oil before placing them on the hot grill.
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Drizzle, spray or brush halloumi with olive oil
Grilling halloumi cheese without a grill pan is easy and can be done in a few simple steps. First, cut the halloumi into slices about half an inch thick. Then, heat a non-stick pan over medium heat for about five minutes. Next, drizzle, spray, or brush the halloumi slices with olive oil. This will help prevent the cheese from sticking to the pan. Place the cheese slices in the pan and cook for 2-3 minutes on each side, or until golden brown. If you want to add some extra flavour, you can sprinkle dried oregano or squeeze some lemon juice over the cooked halloumi.
It is important to note that halloumi is best enjoyed fresh off the pan. If you let it cool, it can become rubbery and tough. So, make sure to serve it immediately after cooking!
Additionally, if you want to create grill marks on the halloumi without a grill pan, you can use a crinkle cutter to cut the cheese before placing it in the pan. This will give the cheese those beautiful golden stripes that are so eye-catching.
Overall, grilling halloumi without a grill pan is a simple and quick process that can be done in a few easy steps. So, go ahead and give it a try!
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Place halloumi on the pan and cook for 2-3 minutes
Now, it's time to cook the halloumi. Place the cheese slices in the pan, making sure they are in a single layer and not overcrowded. Depending on your pan, you may need to cook the halloumi in two batches.
Let the cheese cook for 2-3 minutes without moving it. It will release some liquid, which will then cook off. When the excess liquid has evaporated, the underside of the cheese will turn golden brown. If you are using a non-stick pan, you don't need to add any oil as the halloumi won't tend to stick. However, if you are using a regular pan, you can grease it with olive oil to prevent sticking.
If you want to create grill marks on the halloumi, use a griddle pan instead of a flat frying pan. You can also use a crinkle cutter to cut the cheese and create fake grill lines.
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Serve immediately, while the cheese is still warm
Grilled halloumi is best served immediately—while it's still hot—due to its unique texture. Halloumi is a traditional cheese from Cyprus that is made from sheep's or goat's milk, or a mix of the two. Cow's milk halloumi is also common. It has a high melting point, meaning it retains its shape when grilled and develops a brown, crispy exterior while becoming gooey and melted on the inside. This texture is best enjoyed straight from the pan, as it can become rubbery if left to cool.
Halloumi is often served as an appetizer, with sliced baguette, fresh herbs, and a sauce for drizzling, such as honey or balsamic vinegar. It can also be served with a squeeze of fresh lemon juice and a sprinkling of oregano. It is a versatile ingredient, and can be added to salads, sandwiches, or pasta. It can even be dipped in tomato soup.
Halloumi is best grilled on a cast iron pan, which can withstand high heat and will evenly spread out the heat, browning the halloumi evenly. If you don't have a cast iron pan, a non-stick frying pan or skillet will also work. You can also use a grill pan, but this isn't necessary. If you want grill marks on your halloumi without a grill pan, you can use a crinkle cutter to cut the cheese and create fake grill lines.
While you can eat halloumi without cooking it first, it has a rubbery texture and is very salty. Cooking improves its texture and mellows its saltiness.
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Frequently asked questions
A seasoned cast iron pan is a good alternative to a grill pan as it can withstand high heat and will evenly brown the halloumi. A non-stick frying pan can also be used, but it may not create the same grill marks as a grill pan or cast iron pan.
Cut the halloumi into slices about 1/4-inch to 1/2-inch thick. Thicker slices may require a longer cooking time.
Halloumi has a relatively high moisture content and releases liquid as it cooks, so it does not require oil to prevent sticking. However, olive oil or another type of oil can be used to prevent sticking and add flavour.
Grill halloumi for about 2 to 5 minutes on each side, until grill marks form and the cheese is golden brown and crispy. The cooking time may vary depending on the thickness of the slices and the desired level of browning.
