Halloumi is having a moment! More people are discovering this sophisticated Mediterranean cheese. Itโs salty. Itโs tangy. And itโs exclusive: Cyprus, where halloumi was first crafted from goat and sheep milk hundreds of years ago, owns the trademark.
If youโve never cooked with halloumi before, get excited for something special. Halloumi has a high melting point, which means it can go places and do things other cheeses canโt! Toss halloumi into a fry pan, the oven, or on to a grill. Instead of melting into a mess, halloumi holds its shape. It develops a crispy, golden crust contrasted with a soft, creamy center. Eating halloumi is a sensory experience, delighting not only with color and texture, but also sound. Bite down and listen for a distinctive, satisfying squeak!

Because halloumi is a firm, dense cheese, its versatility is unmatched. It works great as a high protein meat substitute in sandwiches, burgers, salads, and curries. Itโs an easy way to elevate all kinds of savory dishes. Iโve gathered some of my favorite halloumi recipes below for your inspiration! Be sure to check out my Cottage Cheese Quiche recipe for another protein-rich meal idea.
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If you tried any of these Halloumi Recipes or any other recipe on my website, please leave a ๐ย star ratingย and let me know how it went in the ๐ย commentsย below. I love hearing from you!)









Meg says
I've seen halloumi recently on a Shawarma resturant's menu as a Vegetarian Option and then we actually ordered halloumi pakoras from our favourite indian resturant. SO delicious. It was really starting to grab my attention too as I see it more frequently at my grocery stores so I'm going to try one of these ideas soon!