Ella Walter
Halloumi is a semi-soft block cheese made from sheep and goat's milk from Cyprus. It is known for its high melting point, allowing it to maintain its shape when grilled or pan-fried. This unique characteristic makes it a versatile ingredient, perfect for salads, sandwiches, and meat alternatives. When cooked, halloumi develops a golden brown, crispy exterior and a soft, gooey interior, making it a delicious addition to any dish. In this guide, we will explore the simple process of grilling halloumi cheese in a pan, transforming this simple ingredient into a tasty treat.
Grilling Halloumi Cheese in a Pan
| Characteristics | Values |
|---|---|
| Type of Cheese | Halloumi |
| Origin | Cyprus |
| Texture | Firm, high melting point |
| Taste | Salty |
| Preparation | Slice into 0.5-1 cm thick pieces |
| Pan Type | Non-stick, cast iron |
| Oil | Olive oil |
| Heat | Medium |
| Cooking Time | 2-5 minutes per side |
| Colour | Golden brown |
| Serving | Warm, with herbs |
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What You'll Learn
How thick to slice the halloumi
The thickness of halloumi slices depends on personal preference and the desired level of doneness. However, it is recommended to cut halloumi on the thicker side, as thinner slices tend to dry out and harden. A good range for thickness is between 0.5 centimetres (0.2 inches) and 1 centimetre (0.4 inches).
If you want to create grill marks on the cheese, you can use a crinkle cutter to cut the halloumi to a thickness of about 0.5 centimetres (0.2 inches). This will give the cheese attractive golden stripes.
When slicing halloumi, it is important to handle the slices carefully, as there is often a partial crack in the middle of the block. After slicing, it is recommended to pat the halloumi dry with paper towels to remove excess moisture and improve the crust.
Once sliced, halloumi can be grilled, pan-fried, baked, or roasted. The cooking time will vary depending on the thickness of the slices, but generally, halloumi cooks quickly and only needs a couple of minutes on each side.
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How to get grill marks on the cheese
Grilling halloumi cheese is a great way to enjoy this delicacy, especially during the warmer months. Here is a step-by-step guide on how to get those perfect grill marks on your halloumi cheese:
Step 1: Prepare the Cheese
Drain the halloumi cheese from its brine and slice it into slabs. The thickness of the slabs can vary from 1/4 inch to 1/2 inch, depending on your preference. Thicker slices will result in gooey centres, while thinner slices may dry out and harden.
Step 2: Preheat the Pan
Use a seasoned cast iron pan or a non-stick grill pan for best results. Preheat the pan to medium-high heat, around 400 degrees Fahrenheit. A well-heated pan will help prevent the cheese from sticking.
Step 3: Oil the Pan and Cheese
Brush the pan with olive oil, vegetable oil, or any cooking oil of your choice. This step is crucial to prevent sticking and ensure even browning. You can also rub or coat the cheese slices with a thin layer of oil.
Step 4: Grill the Cheese
Place the halloumi slices on the hot oiled grill, making sure they are not crowded together. Allow the cheese to grill for 2 to 3 minutes without moving it. The cheese will release some liquid, which will then cook off.
Step 5: Flip and Grill the Other Side
Once the liquid has evaporated, the underside of the cheese will turn golden brown. Flip each slice carefully and grill the other side for another 2 to 3 minutes, or until grill marks form and the cheese is browned to your liking.
Step 6: Serve Immediately
Remove the grilled halloumi from the pan and serve it immediately. Enjoy the warm, salty, and chewy-hard cheese with your favourite sides or in salads, sandwiches, or pastas.
By following these steps, you will achieve beautiful grill marks on your halloumi cheese, adding to the visual appeal and flavour of this delicious grilled treat.
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The best type of pan to use
Non-stick pans are easier to manage as they require less oil and a lower heat. Stainless steel pans, for example, require a much lower heat and more oil to prevent the cheese from sticking.
If you want to achieve the classic grill marks on your halloumi, consider using a grill pan or griddle pan. These pans have ridges that will leave grill marks on the cheese, giving it a more authentic grilled look.
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How long to grill each side
The cooking time for halloumi cheese depends on the desired level of doneness. Some people prefer their halloumi to be golden brown, while others prefer a deep golden brown colour. It is recommended to cook halloumi for 3-5 minutes on each side, depending on the desired level of doneness. If you prefer your halloumi to be golden brown, 2-3 minutes per side should be sufficient. However, if you prefer a deeper colour and more charring, you may need to cook it for closer to 4-5 minutes per side.
It's important to note that the cooking time may vary slightly depending on the thickness of your halloumi slices. Thicker slices, around 1 centimetre thick, will take longer to cook than thinner slices. It's also important to ensure that your pan is hot enough before adding the halloumi. A non-stick pan or a cast-iron pan is recommended, and the pan should be heated over medium heat for about 5 minutes before adding the halloumi slices.
When cooking halloumi, it's normal for the cheese to release some liquid. Don't flip the cheese until the liquid has evaporated and the underside of the cheese turns golden brown. This will ensure that your halloumi has a nice colour and texture.
Once your halloumi is grilled to your desired level of doneness, it's important to serve it immediately. Halloumi is best enjoyed warm, as it tends to become more rubbery as it cools.
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How to store and reheat leftovers
Ideally, grilled halloumi cheese should be enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the fridge for up to five days.
When it comes to reheating, most sources advise against it, as halloumi can become rubbery and lose its flavour. However, if you must reheat it, there are a few methods you can try:
- Oven: Preheat your oven to 350°F (180°C). Place the halloumi directly on a wire rack or on ridged foil and heat for 4-5 minutes.
- Pan-frying: Re-fry the halloumi sticks in a pan with oil until golden and crispy.
- George Foreman grill: Place the halloumi on the grill and close the lid for 30 seconds.
- Microwave: Reheat at 50% power.
- Deep frying: Dip the halloumi sticks in milk, then roll them in flour. Fry in oil until the coating is golden.
Thicker slices of halloumi tend to hold up better to reheating, so keep that in mind when preparing your cheese.
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Frequently asked questions
It is recommended to slice the halloumi cheese into 1/2-inch-thick slabs or planks. However, some prefer thicker slices of around 1 centimetre to achieve a gooey centre.
You can use a non-stick frying pan or a cast iron pan. If using a cast iron pan, ensure it is seasoned as it can withstand high heat and will distribute heat evenly.
Yes, using oil helps to prevent the cheese from sticking to the pan and improves the flavour. Olive oil is typically used, but any oil will work.
Place the halloumi slices in the pan, ensuring they are not overcrowded, and cook for 2-5 minutes on each side until golden brown and slightly charred.
Grilled halloumi is very versatile and can be served as an appetizer with bread, herbs, and sauces, or added to salads, sandwiches, or pasta dishes. It can also be a tasty addition to grain bowls or served with sliced tomatoes and crusty bread.
