Pan-Seared Halloumi: Crispy, Creamy Perfection

Pan-seared halloumi is a delicious dish that can be cooked in a variety of ways. Halloumi is a semi-firm, salty cheese that originates from Cyprus and is traditionally made using a blend of sheep's and goat's milk, sometimes with added cow's milk. It has a high melting point, which makes it ideal for frying as it develops a deliciously charred exterior while staying firm and creamy inside.

To pan-sear halloumi, start by removing the cheese from its packaging and patting it dry with a paper towel. Cut the halloumi into slices, approximately 1cm thick. Heat a drizzle of olive oil in a frying pan over medium-high heat. Place the halloumi slices in the hot oil, making sure they are not overcrowded, and cook for 1-2 minutes on each side until golden brown. Serve immediately while hot and crispy.

Halloumi can also be grilled, barbecued, or cooked in an air fryer. It is a versatile ingredient that can be served as an appetizer, in sandwiches, wraps, salads, or as part of a mezze platter. It pairs well with sweet or acidic dressings and Mediterranean vegetables like tomatoes and peppers.

How to slice halloumi for pan searing

How to Slice Halloumi for Pan-Searing

To prepare halloumi for pan-searing, you'll want to cut the cheese into slices or sticks. The thickness of your slices will depend on your personal preference and how you plan to serve the halloumi.

Slicing Halloumi for Pan-Searing

When slicing halloumi for pan-searing, it's best to use slightly thicker slices, about 0.5 cm to 1 cm thick. Thicker slices will ensure the halloumi stays soft and gooey in the middle, while thinner slices may dry out and become hard.

You can cut the halloumi into rectangular slices or sticks, or use a crinkle cutter to create wavy edges and fake "grill lines" on the cheese.

Tips for Slicing Halloumi

• If you're using a non-stick pan, you don't need to add any oil as halloumi releases some liquid during cooking, which helps prevent sticking.
• If using a stainless steel pan, it's recommended to cook halloumi at a lower heat and add a dash of oil to prevent sticking.
• Don't overcrowd the pan, as this will cause the cheese to release more liquid and affect the browning process.

Storing and Reheating Halloumi

Halloumi is best served immediately after cooking, as it can become rubbery and tough if left to cool. If you have leftovers, store them in an airtight container in the refrigerator for up to three to four days.

While it's possible to reheat halloumi in the microwave, it will likely become tougher and more rubbery. To maintain its delicious taste and texture, it's best to enjoy halloumi fresh and warm.

How to prepare a pan for halloumi

Step 1: Choosing a Pan

To prepare a pan for halloumi, you will need a frying pan. A non-stick pan is preferable, but you can also use a stainless steel pan. A thick-bottomed pan is also recommended. If you want to create grill marks on your halloumi, use a griddle pan.

Step 2: Preparing the Pan

Place your chosen pan on the stove and turn the heat to medium-high. If you are using a non-stick pan, you do not need to add any oil. However, if you are using a stainless steel pan, add a dash of oil to prevent the cheese from sticking. Heat the pan until it is nice and hot.

Step 3: Adding the Halloumi

Once your pan is hot, it is time to add the halloumi. If you are using a non-stick pan, place the halloumi slices in a single layer without overcrowding the pan. If you are using a stainless steel pan, be careful not to crowd the pan, as this will affect even cooking and browning.

Step 4: Cooking the Halloumi

Cook the halloumi for 1-3 minutes on the first side, until golden brown. Be careful not to burn the cheese as it can brown quickly. Then, flip the halloumi and cook the other side for an additional 1-3 minutes, until golden brown.

Step 5: Serving

Halloumi is best served immediately, as it can become rubbery when cooled. Enjoy your pan-seared halloumi as a delicious and cheesy side dish!

How long to cook halloumi for

The length of time you need to cook halloumi for depends on the thickness of your slices, but it's usually between 1 and 4 minutes for each side.

If you're using a non-stick pan, you don't need to add any oil. However, if you're using stainless steel, it's best to add a dash of oil to stop the cheese from sticking.

When the pan is heated to a medium-high temperature, add the halloumi slices, making sure they're not overcrowded. After a minute or two, the halloumi will begin to release some liquid. Don't flip the cheese yet—wait until the liquid has all been released and any excess liquid has evaporated. The underside of the cheese will then turn golden brown fairly quickly. When it's cooked to your liking, turn each piece over and repeat with the other side. This side will brown more quickly, as all the liquid has already been released.

The whole process should take around 3–4 minutes for each side, depending on the thickness of your halloumi slices and your desired level of browning.

What to serve with pan-seared halloumi

Pan-seared halloumi is a versatile dish that can be served in many ways. Here are some ideas on what to serve with it:

Salads

Halloumi is an excellent addition to leafy, grain, or bean-based salads. Its salty flavour and crispy texture can complement a variety of salad ingredients. For example, you could try a roasted asparagus and tomato salad or a roasted vegetable salad.

Sandwiches, Wraps, and Burgers

Halloumi is a popular substitute for meat in sandwiches, wraps, and burgers. Its salty, savoury taste and meaty texture make it a satisfying and filling addition.

Meze or Mezze Platter

Halloumi is often served as part of a meze or mezze platter, a selection of small dishes or appetizers in Mediterranean and Middle Eastern cuisine. It pairs well with dips like hummus, olives, and pickles.

Greek Appetizers

Halloumi is a favourite in Greek cuisine, and it goes well with various Greek appetizers, such as Greek Tzatziki (yogurt, cucumber, and garlic dip), Keftedes (Greek meatballs), Spanakopitakia (spinach triangles with phyllo), Dolmades (stuffed grape leaves), and more.

Sides

Halloumi can be served with a variety of sides, including roasted vegetables, couscous, rice, or quinoa. It's also delicious with village bread, pita bread, or hummus.

Fruit

For a sweet and savoury combination, pair halloumi with fruit. Grilled fruit, such as peaches, plums, or apricots, can be a particularly tasty choice. Fresh fruit like grapes, berries, or figs also complements the salty halloumi nicely.

Breakfast or Brunch

In the Middle East, halloumi is commonly served as part of a savoury breakfast or brunch. It can be seasoned with za'atar and served with warm pita and fresh vegetables or a tangy tomato and cucumber salad.

Other Dishes

Halloumi's unique flavour and texture make it a versatile ingredient that can be added to various dishes. It can be served with grilled or blistered cherry tomatoes, a honey-rosemary glaze, or a spicy yogurt dip. It also goes well with Mediterranean dishes like Greek salad, roasted vegetables, and couscous.

How to store leftover halloumi

Storing leftover halloumi is simple and can be done in a few different ways. Firstly, it is important to note that halloumi should be consumed within a few days of opening the package, as it has a recommended storage life of only 2-3 days at room temperature. If you wish to extend its life, there are a few methods you can use:

• Storing in an airtight container: If you plan to use your leftover halloumi within a few days, simply place it in an airtight container or a sandwich bag and store it in the refrigerator. This method will keep your halloumi fresh for up to 3 days.
• Storing in salt water: To increase the shelf life of leftover halloumi, prepare a simple salt brine by mixing 2 cups of water with 2 teaspoons of salt. Stir the mixture until the salt dissolves, then submerge the halloumi in the brine and store it in an airtight container in the refrigerator. This method will keep your halloumi fresh for up to 2 weeks.
• Freezing: If you wish to store your leftover halloumi for an extended period, consider freezing it. Cut the halloumi into slices, wrap them tightly, and place them in the freezer. Frozen halloumi can be stored for a few months. When you are ready to use it, simply thaw it in the refrigerator for a day before cooking.

It is important to note that halloumi is best enjoyed fresh, and its texture may change upon cooling. For the best taste and texture, it is recommended to serve halloumi immediately after cooking.

Frequently asked questions