alright, so I have to tell you about this halloumi thing I discovered after my friend dragged me to this Mediterranean restaurant and I became completely obsessed with squeaky cheese.
literally had never heard of halloumi before and the waiter was like “it’s cheese that doesn’t melt” and I was so confused. ordered it anyway because fried cheese is fried cheese right? first bite and I understood. salty, crispy on the outside, soft but still firm inside, and yeah it actually squeaks when you chew it which is weird but also kind of fun.
went to the grocery store the next day to find it and bought like three blocks. first attempt at home I didn’t dry it off enough and it just steamed in the pan instead of getting crispy. so disappointing lol. second time I added too much oil and it was basically deep fried and greasy. third try I finally nailed it and now I make it constantly.
my husband thinks I’m weird for eating squeaky cheese but my kids love it so whatever. it’s become my go-to when I need something fast and impressive looking.
Contents
Why this is genius
only needs three ingredients and takes like 10 minutes total
cheese that you fry without it melting everywhere is basically magic
works for breakfast lunch or dinner depending on what you pair it with
looks fancy enough for guests but easy enough for a Tuesday night
fills you up way more than regular cheese because halloumi is dense
what you need
seriously this is it:
| Ingredient | Amount | Notes |
|---|---|---|
| Halloumi cheese | 1 block | about 8 oz |
| Olive oil | little bit | or any oil |
| Lemon | half | for squeezing |
making it
Slice the halloumi into pieces about half inch thick. I usually get like 8 slices from one block. doesn’t have to be perfect mine never are.
Pat the slices dry with paper towels. this is actually important even though it seems dumb. water makes it steam instead of fry.
Heat a non-stick pan over medium high heat. don’t add oil yet.
Add just a tiny drizzle of oil to the pan. like barely any. halloumi releases its own oil as it cooks so you don’t need much.
Place the cheese slices in the pan. don’t overcrowd them. I usually do 4 at a time depending on pan size.
Cook for like 2-3 minutes without touching them. seriously don’t move them around. you want that golden crust to form.
Flip when the bottom is golden brown. I use a spatula and try not to break them but sometimes they stick a little.
Cook the other side for another 2-3 minutes. again just leave them alone.
Remove to a plate and squeeze fresh lemon over them immediately. the lemon juice soaks in better when they’re hot.
Eat them right away. they’re best hot and get rubbery when cold. trust me on this.
tips
- Add honey drizzle on top with the lemon for sweet and salty situation. saw this on Instagram and it’s incredible.
- Season with za’atar or dried oregano before cooking for more flavor. I do this when I remember to buy za’atar which is rare.
- Serve over salad or with pita bread and hummus for a full meal. or just eat them plain like chips which is what I do most of the time.
- Use an air fryer instead of pan if you want to be healthier. I haven’t tried this but my sister swears by it.
storage
honestly don’t store cooked halloumi. it gets weird and rubbery in the fridge.
uncooked halloumi keeps in the fridge for ages. like months. it’s brined cheese so it lasts forever basically.
I have a block in my fridge right now that’s been there since before Christmas and it’s still fine. the package says use within 3 days of opening but that’s a lie.
found some halloumi in the back of my cheese drawer last week that I’d completely forgotten about. no idea how old it was. sniffed it, looked okay, cooked it up and it was perfect. probably shouldn’t admit that but we’ve all been there.
nutrition per serving
for about 4 servings:
| Thing | Amount |
|---|---|
| Calories | around 180 |
| Protein | 12g |
| Carbs | 2g |
| Fat | 14g |
| Fiber | 0g |
| Sugar | 0g |
these are rough. halloumi is basically just salty protein and fat. not health food but also not terrible if you’re doing low carb.
questions
why does it squeak
something about the protein structure. I don’t actually know the science but it has to do with how it’s made. the texture is just like that. you get used to it
can I use regular cheese
no it’ll just melt everywhere and make a mess. halloumi is special because it holds its shape. mozzarella or cheddar will not work trust me
mine stuck to the pan what happened
either pan wasn’t hot enough or you moved it too soon. let it sit and develop that crust before flipping. also make sure you dried the cheese first
do I have to use lemon
technically no but you should. halloumi is really salty and the lemon cuts through that. without it it’s kind of overwhelming
