Fried Halloumi Cheese
Quick fried halloumi cubes browned in olive oil and finished with black pepper, red pepper flakes, and a drizzle of olive oil. Serve warm or at room temperature.
Equipment
- Skillet
- Spatula
- Paper Towels
- Bowl
Ingredients
Ingredients
- 8 ounces 225 - 250 ghalloumi
- 1 1/2 tablespoonsolive oil for frying plus 1-2 tablespoons of olive oil for dressing the fried cheese
- a few generous grinds of black pepper
- bigpinchof red pepper flakes
Instructions
Instructions
- Drain the halloumi. Slice the slab in half horizontally, then cut each half into batons and slice the batons into cubes.
- Pat the halloumi cubes very dry with paper towels.
- Place a heavy skillet over medium heat and add 1 1/2 tablespoons olive oil. Heat until the oil is hot and shimmering.
- Add the halloumi cubes in a single layer (work in batches if needed to avoid crowding). Cook without stirring for a few minutes, until the bottoms are well browned.
- Turn the cubes with a spatula and brown the other sides. They do not need to be perfectly browned on every side; a nice golden color is sufficient.
- Transfer the fried halloumi and any oil in the pan to a bowl.
- Grind a few generous grinds of black pepper over the cheese, add a big pinch of red pepper flakes, and pour the remaining 1–2 tablespoons olive oil over the cheese. Stir to coat and serve warm or at room temperature.
Notes
Notes
Notes:
I don’t recommend refrigerating the cheese once fried. It tends to get firm and loses what makes it so special. It tastes so good when it’s freshly made – and it’s so easy – that you can easily make them before serving, and let them sit at room temperature until ready to serve.
Any leftover oil can be reused for another cooking project, such as salad dressing or marinating.
Halloumi cheese (sometimes called haloumi or halumi) is found in Arabic, Turkish, and Greek markets. I also found some recipes online (below) in case you want to try your hand at making your own.
Notes:
I don’t recommend refrigerating the cheese once fried. It tends to get firm and loses what makes it so special. It tastes so good when it’s freshly made – and it’s so easy – that you can easily make them before serving, and let them sit at room temperature until ready to serve.
Any leftover oil can be reused for another cooking project, such as salad dressing or marinating.
Halloumi cheese (sometimes called haloumi or halumi) is found in Arabic, Turkish, and Greek markets. I also found some recipes online (below) in case you want to try your hand at making your own.