Baked Halloumi Fries (2024)

FAQs

Can halloumi be cooked in the oven? ›

Baked halloumi

Cut your halloumi into 5mm-1cm thick slices, then lay them in a single layer in an ovenproof dish. Drizzle with a little olive oil, then place in the oven for 10-15 minutes; turning halfway through.

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

These halloumi fries are Middle Eastern style mozzarella sticks made with only 4 ingredients - flour, eggs, panko and non-melting halloumi!

Heat the air-fryer to 200C. Pat the halloumi dry with kitchen paper and cut into 1cm-thick pieces. Place halloumi slices in a single layer in the air-fryer basket. Cook for 8-10 mins, flipping halfway, until golden brown and crispy.

Rich in protein

Halloumi is a great source of protein, packing 7 grams into a 1-ounce (28-gram) serving ( 1 ). Protein is essential for many aspects of your health, including hormone production, immune function, and tissue repair ( 3 ).

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

It has a dairy-base usually made from unpasteurised goat or sheep's milk (sometimes cow's) meaning that it is not vegan-friendly and won't be consumed by anyone following a strictly plant-based diet.

Well if you are, be prepared to be converted, as this cheesy offering will win over your hearts. They are perfectly salted and there is a generous amount of cheese. If you love dunking chips into sauce, you'll love the dip which compliments it so well, it's almost too good to be true.

It is the high pH (low acid) of the cheese that causes this non-melting characteristic. Although the cheese keeps its shape, its outward appearance turns into a crispy, golden-brown color when fried or browned and with grill marks when grilled, it softens significantly but it does not melt.

How do you know when halloumi is done? ›

Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown.

It should be noted that currently, the minimum ratio of goat and sheep milk in the raw materials used for halloumi production stands at 25%, and within five years, this minimum quota must increase to 50%. Follow in-cyprus on Google News and be the first to know all the news about Cyprus and the world.

You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.

My halloumi is too tough / rubbery

This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.