The Halloumi Cookbook

Cook in the hot oven for 10–15 minutes until crisp and uniformly golden brown.

Eat immediately before the halloumi cools down.

SERVING SUGGESTIONS

• Dust with ground spices, such as sumac, cumin or paprika (sweet or smoked).

• Sprinkle with dried or fresh herbs, e.g. oregano, thyme, chopped rosemary.

• Drizzle with pomegranate molasses, balsamic vinegar or glaze.

• Squeeze some lemon juice over the top.

• Drizzle with honey.

• Serve as an appetizer with roasted or char-grilled red (bell) peppers (freshly cooked or bottled).

• Lay some thinly sliced halloumi over the top of an ovenproof dish of vegetables, a moussaka, pasta bake or pizza for the last 10–15 minutes of cooking for a crusty, cheesy topping.

• Add to bruschetta or crostini.

GRILLED (BROILED) OR GRIDDLED HALLOUMI

Halloumi looks good when it’s cooked on a ridged griddle pan because it gives those appetizing char lines. If you don’t have a griddle pan, cook it under a grill (broiler). You don’t need to use oil when using this cooking method. Try the halloumi with one or more of the dips here (#u5a2a7961-d510-5385-bc17-3267d29bc877), here (#ulink_0763b752-3bac-5286-bbee-6f1b53b97757) and here (#ubb8fd111-7be8-5104-8c39-a09d7e206683).

USING A GRIDDLE PAN

Cut the halloumi into slices, about 1–2cm (½ –¾ inch) thick.

Set a ridged griddle pan over a medium heat and when it’s hot, add the halloumi.

Dry-fry for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.

Remove from the pan with a slotted spoon or spatula and eat immediately. If you leave it to cool down, it may become rubbery.

USING A GRILL (BROILER)

Preheat the grill (broiler) to medium to high heat.

Arrange the slices of halloumi in a grill (broiler) pan (drizzle with olive oil if wished) and cook under the hot grill (broiler) for 2–3 minutes each side until crisp and golden brown.

Alternatively, place the cheese slices in a heatproof dish under the grill (broiler).

TZATZIKI

SERVES 6

PREP 10 MINUTES

DRAIN 30 MINUTES

1 large cucumber, peeled and halved

500g (1lb 2oz/2 cups) thick strained yoghurt, preferably goat’s or sheep’s milk

2 tbsp fruity green olive oil

3–4 garlic cloves, crushed

a small bunch of mint, finely chopped

a good squeeze of lemon juice

sea salt and freshly ground black pepper

Scoop out the seeds from the cucumber and discard them. Dice the cucumber and put it in a colander with a little sea salt. Leave to drain for about 30 minutes to extract most of the juice. Squeeze and pat dry with kitchen paper (paper towels).

In a bowl, mix the cucumber into the yoghurt and olive oil. Stir in the garlic and mint. Add lemon juice, salt and pepper to taste.

VARIATIONS

• Use dill instead of mint.

• Grate the cucumber instead of dicing it.

TAHINI DIP

SERVES 4

PREP 10 MINUTES

4 tbsp tahini

3 garlic cloves, crushed

a pinch of ground cumin

2 tbsp olive oil

juice of 1 small lemon

200g (7oz/scant 1 cup) thick strained Greek yoghurt

runny honey, for drizzling

a few sprigs of dill, chopped

sea salt