The Halloumi Cookbook

• Be like the Greeks and eat it with a glass of chilled ouzo on ice.

GREEK FRIED HALLOUMI WITH OUZO

In Greece, fried halloumi is often served as a snack or an appetizer with drinks or as part of a mixed meze (a selection of small dishes served at the start of a meal). If wished, you can omit the ouzo in this recipe and serve the fried halloumi with lemon juice only.

SERVES 4

PREP 2 MINUTES

COOK 3–5 MINUTES

2 tbsp extra-virgin olive oil

25g (1oz/2 tbsp) unsalted butter

4 slices of halloumi, about 2cm (¾ inch) thick

plain (all-purpose) flour, for dusting

3 tbsp ouzo

juice of 1 lemon

Heat the olive oil and butter in a frying pan (skillet) set over a medium heat.

Dust the halloumi lightly with flour and add to the pan when it’s really hot.

Cook for 1–2 minutes each side until golden brown and crisp.

Pour the ouzo over the halloumi and set it alight. Stand back until the flames die down and then remove with a slotted spoon or spatula and serve while piping hot, drizzled with lemon juice.

BARBECUED HALLOUMI

Halloumi tastes especially good when cooked over hot coals or wood on a barbecue until it’s slightly charred and crisp. It acquires a distinctive smoky flavour, which is complemented by spicy relishes, chutneys and sauces.

Light the barbecue grill and wait for it to get medium to hot and the flames to die down.

Cut the halloumi into slices or large cubes (not too small or they will fall through the bars of the grill).

Spray the halloumi lightly with oil to prevent it sticking.

Place the halloumi on the hot grill and cook for 2–3 minutes each side until slightly charred and crisp. Remove and eat immediately.

VARIATIONS

• Marinate the halloumi before cooking in a mixture of olive oil, lemon or lime juice, fresh thyme, mint, rosemary or oregano leaves and crushed garlic. Use to baste the cheese while it’s cooking.

• You could also use a spicy tandoori yoghurt marinade.

• Wrap the halloumi in kitchen foil – you can add vegetables, herbs, diced chilli, etc. – before placing on the hot barbecue.

SERVING SUGGESTIONS

• Serve with rose harissa or a chilli-spiked relish.

• Place on top of a grilled burger in a bun with tomato ketchup and dill pickles.

• Substitute barbecued halloumi slices for a burger bun.

• Use as a base for a stack of roasted or barbecued vegetables.

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HALLOUMI FRIES WITH CARAMELISED BALSAMIC DRIZZLE

Caramelised balsamic vinegar adds a sharp sweetness to the halloumi fries. It’s very easy to make and infinitely versatile. You can add a little to good olive oil for serving with fresh bread or drizzle it over roasted vegetables, lightly steamed greens or broccoli or some creamy soft goat’s cheese. It’s worth making three or four times the quantity in this recipe and bottling it. It will keep well for several months in the fridge or a cool place.

SERVES 4

PREP 5 MINUTES

COOK 10-12 MINUTES

4 tbsp balsamic vinegar

2 tsp (soft) brown sugar

2 tbsp olive oil, plus extra for frying

340g (12oz) halloumi

3 tbsp plain (all-purpose) flour

2 tsp smoked paprika

Put the balsamic vinegar and sugar in a small pan and set over a low heat. Stir gently until the sugar dissolves and then turn up the heat and bring to the boil. Reduce the heat to low and cook gently until syrupy, reduced and starting to caramelise. Remove from the heat.

After 2–3 minutes stir in the olive oil until well amalgamated and smooth. Set aside while you fry the halloumi.

Cut the halloumi into 12 ‘fingers’ and dust them lightly with the flour and smoked paprika.

Spray a large frying pan (skillet) with olive oil or just add 1–2 tablespoons of oil and set over a medium to high heat.

When the oil is hot, add the halloumi in batches and fry for about 2 minutes each side until crisp and golden brown.

Remove the halloumi and drain on kitchen paper (paper towels) before arranging them on a serving plate. Drizzle with the balsamic mixture and eat immediately.

VARIATIONS