Instructions
Prep the Cheese: Remove the halloumi from its package and drain any brine. Pat the halloumi slices thoroughly dry with paper towels to remove all excess moisture. This crucial step helps the cheese brown evenly and prevents oil splattering when you place it in the hot pan. Slice the block into pieces approximately half an inch thick, creating uniform slices that will cook at the same rate. You should get about six to eight slices from an eight-ounce block. The uniform thickness ensures each piece develops that perfect golden crust while maintaining a soft, warm center.
Heat the Pan: Place a non-stick skillet over medium heat and add the olive oil or butter. Allow the fat to warm until it shimmers and flows easily across the pan, which takes about one to two minutes. The pan should be hot enough that a drop of water sizzles immediately when added, but not so hot that the oil smokes. Medium heat is ideal for halloumi because it allows the exterior to crisp and caramelize without burning before the inside has a chance to soften and become creamy.
Fry the Halloumi: Carefully lay the halloumi slices in the hot pan in a single layer, making sure they don’t overlap or touch. Work in batches if necessary rather than crowding the pan, as overcrowding causes the cheese to steam instead of fry. You should hear a satisfying sizzle as each slice makes contact with the hot surface. Let the halloumi cook undisturbed for two to three minutes. Resist the urge to move or flip them prematurely; allowing them to sit lets that beautiful golden-brown crust develop fully.
Check the underside by gently lifting a corner with a spatula. When you see a rich, golden-brown color with crispy edges, it’s time to flip. Use a spatula to carefully turn each slice over. The first side should release easily from the pan once properly browned.
Add Herbs: If using dried oregano or fresh thyme, sprinkle it over the halloumi immediately after flipping. The herbs will become fragrant as they heat against the hot cheese, infusing each bite with aromatic flavor. Cook the second side for another two to three minutes until it matches the first side’s golden perfection. The halloumi should be crispy and caramelized on both sides while remaining soft and slightly gooey in the center. The cheese will hold its shape beautifully due to its high melting point, one of halloumi’s unique characteristics that makes it perfect for frying.
Serve Immediately: Transfer the hot halloumi slices to a serving plate right away. Halloumi is best enjoyed immediately while it’s hot and the contrast between the crispy exterior and soft interior is at its peak. As it cools, halloumi becomes firmer and chewier, losing some of that magical textural contrast. Serve with fresh lemon wedges on the side; a squeeze of bright lemon juice cuts through the richness and saltiness beautifully. Garnish with additional fresh herbs if desired.
This versatile cheese works wonderfully in many contexts. Enjoy it as a standalone appetizer or snack, add it to fresh salads for protein and texture, tuck it into warm pita wraps with vegetables and tahini sauce, serve it alongside grilled vegetables for a Mediterranean-inspired meal, or place it on crusty bread with tomatoes and arugula for an elevated open-faced sandwich. For a sweet-savory twist, drizzle the hot halloumi with honey, which creates an irresistible combination with the salty cheese.
Tips for Success
Don’t skip drying the cheese thoroughly, as moisture prevents proper browning and causes dangerous splattering. Use medium heat to avoid burning the exterior before the center warms. Cook in batches rather than crowding the pan for the crispiest results. Serve immediately for the best texture and flavor experience.
Variations
Try coating the halloumi slices in sesame seeds before frying for added crunch and nutty flavor. Marinate the cheese briefly in olive oil with garlic and herbs before cooking. Serve with pomegranate molasses for a tangy-sweet accompaniment, or add a dusting of za’atar spice after cooking for Middle Eastern flair.
Storage
Halloumi is best cooked and served fresh. However, leftover fried halloumi can be refrigerated for up to two days and reheated gently in a skillet, though it will be chewier than when freshly made.
