Halloumi

Grilled Halloumi with Mint (Cyprus)

The classic Cypriot preparation: thick slices of brined sheep-and-goat milk halloumi seared in a hot pan until a deep golden crust forms on the outside while the centre stays soft and squeaky. Mint is the traditional herb, used both in the cheese and as a fresh garnish.

Prep

5 min

Cook

10 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) halloumi cheese, Cyprus-style, made from sheep and goat milk; do not use the mild cow-milk version if you want authentic texture
• •15 ml (1 tbsp) olive oil, extra-virgin Cypriot or Greek if possible
• •5 g (1 tbsp) fresh mint leaves, torn, plus extra whole leaves to garnish
• •1 g (¼ tsp) dried mint, optional, traditional in some Cypriot households
• •2 g (½ tsp) flaky sea salt, or to taste; halloumi is already salty, so taste before adding
• •1 g freshly ground black pepper
• •1 whole lemon, cut into wedges, to serve

Steps

1. 1 Unwrap the halloumi and pat it dry thoroughly with paper towels. Slice crosswise into 1 cm (about ⅜ inch) thick slices; thinner than 8 mm risks crumbling, thicker than 1.5 cm will not heat through.
2. 2 If the halloumi is very salty to your taste, soak the slices in cold water for 10–20 minutes, then drain and pat dry again. Skip this step if you are using a less brined, fresh Cypriot halloumi.
3. 3 Brush both sides of each slice with the olive oil and sprinkle lightly with the dried mint (if using), black pepper, and a tiny pinch of the flaky salt.
4. 4 Heat a heavy cast-iron skillet or grill pan over medium-high heat until very hot but not smoking, about 2 minutes. Do not add more oil to the pan; the oil on the cheese is enough.
5. 5 Lay the halloumi slices in the pan in a single layer with space between them. Cook for 1–2 minutes without moving them, until the underside is deep golden and releases easily from the pan.
6. 6 Flip the slices and cook the second side for 1–2 minutes until equally golden. The cheese should be soft and bouncy in the centre with a defined crust — total cooking time is usually under 4 minutes.
7. 7 Transfer to a warmed plate, scatter over the torn fresh mint, and finish with a few grinds of black pepper.
8. 8 Serve immediately with lemon wedges for squeezing over, and crusty bread or a tomato and cucumber salad on the side. Halloumi must be eaten hot; it becomes rubbery as it cools.