25 Halloumi Cheese Recipes
What has a salty, creamy, savory, and utterly amazing flavor? You are correct if you guessed halloumi cheese. The semi-hard Cyprian cheese, when fried or grilled, forms a crispy crust on the exterior and a warm, gooey interior that is not only delicious but surprisingly adaptable as well. Don't trust us? These 25 halloumi recipes are evidence of it.
In essence, these are mozzarella sticks for grownups. Need we say more? Bonus points if you serve fried basil leaves on top of the golden nuggets.
Most vegetarian wraps will have a huge variety of vegetables, along with occasionally rice and beans.
Although they make a fantastic snack, I frequently feel that they are lacking in content.
Adding halloumi will not only give your dish a wonderful texture but also help you feel fuller for longer.
Hummus makes the ideal base since it adds taste and moisture without adding a lot of extra calories. I prefer to choose a spicy meal!
Even if you dislike spicy food, the savory halloumi, rich avocado, and sweet carrots will help to temper the heat.
I love pizza, therefore I'm always looking for interesting and fun at-home recipes.
It's difficult to make a bad pizza, whether you use pre-made dough, naan bread, flatbread, partially cooked pizza bases, or homemade dough.
The sauce in this recipe is made from tomato paste, and it is topped with mozzarella, spinach, and olives.
Shredded halloumi will be added last, and as it softens and turns golden, it will give a delicate saltiness to the dish.
One of my all-time favorite curries is butter chicken. The tastes are out of this world with the perfect balance of creamy and spicy.
To make this properly, you'll need a lot of spices, like with other Indian dishes. However, if you enjoy curry, you ought to keep them all on hand.
Try making the sauce vegan by using vegan butter and coconut milk as the halloumi will only be added just before serving.
Halloumi and tofu should be fried separately in separate pans before being added to the serving bowl.
In this manner, you can equally satisfy your vegan friends.
This is probably unavailable in your neighborhood Thai restaurant. Additionally, since the curry is prepared in a single pot, you won't have many dishes to wash up after supper.
Halloumi will get slightly sticky inside when cooked, as I already explained. However, it won't necessarily melt like mozzarella sticks.
In fact, it softens and resembles raw mozzarella when grilled.
Halloumi is a terrific meat substitute because it is strong in protein, and these crunchy halloumi sticks are delicious over a salad or with a side of vegetables.
Fun fact: Halloumi is protected by the EU's Protected Designations of Origins registration, just like Champagne.
It can only be produced in Cyprus, where it is indigenous.
Having said that, your neighborhood grocer may carry cheeses that resemble halloumi but go by a different name.
Not the cheese itself, but the name is exclusive to Cyprus!
Back to the recipe: Since the crunchy coating on the halloumi is more similar to that of fried chicken, I prefer to think of these as fried "chicken" burgers.
A warm sandwich with all fresh ingredients has a certain pleasing quality.
I adore how a toasted baguette looks next to cold, juicy tomatoes and toasty, grilled chicken.
This halloumi sandwich is the ideal lunch recipe, regardless of whether you're trying to incorporate some vegetarian meals in your diet or just want something different.
In addition to being quick and easy (halloumi only requires two minutes per side), this recipe just calls for five ingredients.
This recipe has so much going on that I'm not even sure where to begin.
This meal isn't just colorful; it's a flavor explosion because to the crisp, salty halloumi, sweet and juicy tomatoes, and zesty lemon drizzle.
The tricolor couscous is my favorite, because why not? If you're going to use couscous, make it colorful!
Keep it straightforward with cucumber and tomatoes, or add diced bell peppers and finely chopped red cabbage for genuine pop.
I eat a lot more salad than usual when it's warm.
The major reason is that it's a lighter lunch, but there are also a ton of amazing fresh vegetables from the farmer's market.
The exquisite Middle Eastern spice mixture za'atar, which contains oregano, thyme, marjoram, sumac, and toasted sesame seeds, is called for in this dish.
It ought to be available online or at your neighborhood grocer.
Many vegetarian dishes substitute cauliflower for meat, which is acceptable. It is a very adaptable vegetable that is also inexpensive.
But after a while, it can grow monotonous.
Why not experiment with halloumi instead? It is significantly simpler to prepare and will offer a different texture and flavor.
Blending chile, garlic, and lime juice will provide more flavor. Before cooking, let the cheese soak up the mixture for a few hours.
Dreams are made of this spaghetti recipe. It's so colorful and flavorful, and I appreciate that there isn't a thick sauce covering up all the delicious ingredients.
To begin, roast entire cherry tomatoes with mint and garlic.
Olive oil should be added to the mixture before roasting for 25 to 30 minutes, or until the tomatoes are blistered and the juices are bubbling.
Prepare the spaghetti, cook the halloumi, and toast the walnuts as the sauce simmer (optional). When everything is hot, simply combine it all and serve.
This dish will get a taste boost from balsamic vinegar, but you could also sprinkle some pesto on top.
We used to refer to halloumi as "squeaky cheese" when I was small because it produces an odd squeaking sound when you bite into it.
We obviously thought that was amusing.
I highly recommend starting with this incredibly easy-fried halloumi dish if you've never eaten halloumi before.
Simply chop it into pieces, coat it with flour, and deep-fry until golden brown.
The kids will go crazy for them since they resemble miniature chicken nuggets.
Halloumi will become slightly mushy within and crunchy outside when it is grilled.
You won't need to add anything to it because it naturally contains salt and has the ideal combination of textures.
If you wish to season it, do it after it has been grilled because the heat can cause the spices to burn.
As soon as the cheese is removed from the grill, I like to coat it with a melted butter mixture that includes paprika and garlic.
Also, experiment with your slices if you've never grilled halloumi before.
To obtain more of that squishy center, for instance, I like mine a little thicker.
The appeal of thinner slices and an excellent crunchy surface is something I can easily understand.
Breakfast hash often consists of chopped or shredded potatoes, onion, and occasionally bacon or vegetables, with almost always an egg on top.
In this variation, chopped courgette (zucchini), red onion, garlic, halloumi, and a few important spices are added after the pre-boiled potatoes have been fried until they are crispy and golden.
Serve with a dab of tomato sauce and a nicely poached egg after everything is browned.
The best advice is to parboil a lot of potatoes, let them cool and drain before tossing them in a little oil, and then simply store them in the refrigerator.
In this manner, you may quickly prepare this hash dish or any other hash recipe.
I often slice everything and bake it all at once when making fajitas. That applies to the peppers, onions, and chicken.
In this dish, the halloumi is cooked separately, which makes it a little different from others. You will be more likely to get a lovely crunchy coating if you do this.
Dip the cheese in milk first, then roll it in the spice mixture to ensure the spices adhere to the cheese.
Before serving, combine the peppers, onions, and zucchini together after cooking them separately.
Halloumi is used in such a creative way here, and I've been adding these salty croutons to everything lately.
First off, this tomato soup is quite tasty.
Za'atar is a wonderful ingredient, and using cauliflower will give it a creamy texture without using too much dairy.
For those croutons, all that's required is to slice and fry the cheese until it's golden.
But according to this recipe, you should slice it, cook it, and then chop it into cubes.
Instead, I cut it into cubes, covered them in flour, and fried them until they were crispy. There was a lot more texture in that approach.
Just take a look at that image! You must admit that this salad is gorgeous.
It is loaded with salty halloumi, creamy avocado, peppery radishes, and charred corn in addition to sweet nectarines, tangy mustard dressing, and creamy avocado.
You'll be reaching for seconds and possibly even thirds because to the harmonious blend of hues, flavors, and textures.
This recipe is ideal for those looking for meals low in carbohydrates.
On top of toasted bread, bruschetta is a straightforward tomato, garlic, and olive oil mixture. It makes a great appetizer or snack and can be served hot or cold.
By substituting grilled halloumi for the bread in the traditional recipe, you get a wonderful protein boost instead of a lot of fattening carbs.
Sweet potatoes give sweetness and more substance to curries, so I nearly always use them.
By adding wholesome chickpeas, fried halloumi, and spinach, this recipe goes a step further.
If you didn't have the time to prepare this curry, you wouldn't even need rice or naan bread on the side.
I had never before used chili jam in a curry, but I most certainly will now.
This was really delicious due to the combination of sweet and spicy flavors and the somewhat sticky texture.
Watermelon is undeniably sweet and has a somewhat distinctive, crisp feel.
However, I adore using it in savory dishes, like this amazing side dish with halloumi.
It's so much pleasure to eat because the halloumi's salty, savory flavors go so well with the sweet watermelon, and the textures are practically the complete opposite.
Whether you eat more of the cheese or the fruit will affect how each bite tastes.
Grill some prawns to go with the halloumi if you want to make this more of a main course.
This recipe is for salty-sweet connoisseurs who enjoy mango in their tacos and add strawberries to their salads.
Fresh summer fruit, lime juice, fresh mint, chopped jalapenos (yes, really), and hot grilled halloumi are all required.
Definitely give it a try; it's sweet, juicy, salty, and spicy.
If you wanted something more suitable for an appetizer, consider cubing the halloumi and combining everything before serving it over toast, like bruschetta.
Not all taco fillings require hours of slow cooking or preliminary preparation. Consider these handhelds filled with delicate, golden-brown mushrooms and pan-fried halloumi.
In addition to taking only five minutes to cook, the roasted tomato dip is also made in a blender. How simple is that, as Ina Garten put it?
Consider this salad to be an improved caprese. If you grill some halloumi until it is browned and mushy, you might never want to use mozzarella again.
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