Halloumi Cheese Recipe
Welcome to the world of cooking with halloumi cheese! This halloumi cheese recipe is a simple yet delightful way to enjoy a keto-friendly snack or side dish. With its unique texture and taste, Halloumi becomes irresistibly crispy when pan-seared, making it a perfect base for so many low carb or keto meal options.
Servings: 20 bite sized pieces
Calories: 90kcal
Ingredients
- 1 lb halloumi cheese sliced
- 3 tablespoons olive oil
Instructions
- Prepare the Halloumi: Start by slicing the 1lb block of Halloumi cheese into medium-thick slices, about 1/4 inch each. This thickness is the KEY for ensuring a crispy exterior while maintaining a soft, slightly chewy interior.
- Heat the Pan: Place a non-stick skillet over medium heat and add two to three tablespoons of olive oil. Olive oil prevents sticking and adds a subtle richness to the halloumi, complementing its natural flavors.
- Pan-Sear the Halloumi: Carefully place the halloumi slices in the pan once the oil is hot. Cook the halloumi for about 2-3 minutes on each side or until each side is golden brown and crispy. This process is key to creating that perfect texture that makes halloumi so enjoyable.
- Repeat: Please try not to overcrowd the pan, as it will not brown properly. The idea is to cook the halloumi in batches.
Notes
- Choosing the Right Halloumi: Look for halloumi cheese that feels firm to the touch. This ensures that it will hold its shape well when cooked. Halloumi is available in various forms, sometimes flavored with herbs or spices, so feel free to experiment.
- Prep for Less Stickiness: Halloumi can stick to the pan despite its high melting point. You can use clarified butter or ghee instead of olive oil if you prefer.
- Control the Heat: Cooking halloumi over medium heat is important. High heat can cause the cheese to burn quickly due to its low moisture content, while low heat might not give it that crispy exterior layer.
- No Overcrowding: Avoid overcrowding the pan when cooking the halloumi slices. This ensures each piece cooks evenly and gets a nice, golden-brown sear.
- Patience is Key: Allow the halloumi to cook undisturbed on each side for a couple of minutes. Flipping it too soon might prevent it from developing that delicious crust.
- Serving Time: Halloumi is best served immediately after cooking. As it cools, it can become firmer and less enjoyable.
- Make Ahead: This halloumi cheese recipe can be made ahead... simply brown the halloumi and cool it on a rack. When you want to serve, heat it in the oven for 5 minutes until nice and warm again. It's the perfect make-ahead appetizer!
- Complementary Flavors: Consider pairing your halloumi with acidic or fresh flavors to balance its salty nature. Lemon juice, fresh tomatoes, or a light salad are great accompaniments.
- Experiment with Herbs and Spices: Feel free to sprinkle some dried herbs or spices onto the cheese before cooking. Oregano, paprika, and black pepper are great options.
- Pairing Idea: I love to dunk my crispy halloumi cheese into a perfectly cooked sunny-side-up egg. Absolutely delicious. Even better than toast!
Nutrition
Calories: 90kcal | Carbohydrates: 0.2g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 272mg | Potassium: 0.02mg | Fiber: 0.02g | Sugar: 0.1g | Calcium: 227mg | Iron: 0.01mg
