Baked halloumi

What is halloumi?

Halloumi is a semi-hard cheese produced by mixing goat and sheep milk and sometimes cow milk. It is commonly fried or grilled due to its high melting point. When cooked, its firm texture causes it to produce a squeaking sound when chewed. The cheese is commonly associated with Cyprus and is also popular in other Eastern Mediterranean countries like Greece and Turkey. According to culinary historians, the procedure for making halloumi was most likely invented during the Byzantine period in the Middle Ages (AD 395–1191) — the earliest documented accounts of Cypriot halloumi date back to the mid-16th century.

How to season halloumi

There are endless possibilities to add a burst of flavour to your halloumi. You can keep it simple with salt and pepper or add an intriguing element with aromatic herbs like rosemary, thyme or oregano. For a touch of sweetness, try drizzling honey or maple syrup over grilled halloumi. If you're feeling bold, give it a kick with spicy condiments like sriracha, harissa or chilli flakes. Alternatively, you can opt for tangy flavours by brushing it with lemon juice, vinegar or pickled vegetables. Mustard can also add a zesty element to your halloumi, while soy sauce or teriyaki sauce can give it an Asian twist. 

What to serve with halloumi

The best things to serve with halloumi include Greek salad, mezze platter (the Middle Eastern tradition of serving appetisers and small plates before or as a meal), pita bread and dips (hummus and tzatziki are both excellent choices), grilled prawn skewers, couscous, and roasted vegetables. Whether raw, fried, or grilled, Cypriot halloumi often accompanies cold beer, wine or Cypriot tequila.