Cheese melts into delightful gooey bliss when heated. Halloumi, a salty, delicious cheese, stays firm and springy for the best fried treat.
Halloumi, a semi-hard sheep milk cheese typical in the Mediterranean, is extensively salted and brined, giving it a salty, acidic flavor. A blend of sheep and goat milk or cow's milk can be used.
Heating halloumi makes it creamy, mild, and adaptable. Greece loves pitas with thick rectangles of grilled halloumi. While grilling halloumi gives it a smokey, somewhat crispy scorched exterior, frying is faster and just as good. Also, it saves grilling.
Halloumi can be pan-fried in olive oil, breaded, or deep-fried. Even dust it with flour and air fried it. Halloumi can be pan-fried dry to generate crisp, brown edges with its fat.
Breading and oil allow halloumi to be seasoned with spices, aromatics, and earthiness. Dredge thin halloumi sticks in egg wash and seasoned panko bread crumbs before cooking in olive oil over the fire makes them excellent.
Halloumi steaks can be pan-fried in olive oil and sprinkled with dry spices and seeds while hot for a textural crust.
Eat fried halloumi as an appetizer, sandwich filler, or vegetarian main meal. Seasoned with paprika, cumin, Aleppo pepper, oregano, and sumac, this Mediterranean favorite tastes great. These spices can be added to panko crumbs for breaded halloumi fries with tzatziki, tahini, and harissa cream sauces.
Serve Moroccan couscous with pan-fried halloumi squares in olive oil with lemon juice, zest, and freshly cracked pepper. Halloumi steaks can be marinated in hot honey for a spicy sweetness. For a refined appetizer, pan-fry honey-glazed halloumi over crostini or load ciabatta with sun-dried tomatoes, olive tapenade, and pepperoncini.
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