🧀 Grilled halloumi
Grilled halloumi is slices of the firm, brined Cypriot cheese seared on a hot grill or pan until golden and marked outside and soft inside. Because halloumi has a high melting point it holds its shape instead of melting, and it squeaks pleasantly when bitten. It is finished with a squeeze of lemon and a drizzle of olive oil and served warm as a meze.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g halloumi, cut into 1 cm slices
- 1 tsp olive oil
- 1/2 lemon
- A pinch of dried mint or oregano (optional)
Method
- Pat the halloumi slices dry.
- Heat a griddle or non-stick pan over medium-high heat and brush it lightly with oil.
- Cook the slices for 1–2 minutes per side until golden.
- Squeeze over the lemon, sprinkle with mint or oregano and serve at once.
How to make it lighter
- Use a non-stick pan so a few drops of oil are enough.
- Halloumi is filling: 2–3 slices make a satisfying portion.
- Serve it with tomato, cucumber and watermelon for a fresh, light plate.
History
Halloumi has been made in Cyprus for centuries from sheep's and goat's milk, often with some cow's milk today, and is traditionally folded with dried mint. In 2021 the European Union registered it as a protected designation of origin for Cyprus. Grilled halloumi is a fixture of Cypriot, Greek and Levantine meze tables.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →