BBC Food has halloumi recipes for every occasion. An easy smoky halloumi burger that will make you rethink burgers for ever. Whip this up for a halloumi barbecue or a quick Friday dinner.
The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain. Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate. A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking.
Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine. Halloumi can be dry-fried in a hot frying pan or griddle pan to render the texture soft and stringy, and to make a caramelised crust on the outside. Eat immediately while still warm as it will soon revert to a slightly rubbery state. In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point.
Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes. Stir in the cherry tomatoes and sit the halloumi slices on top.
Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden. Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like. Already have an account with us?