James Moffatt
White and squeaky when fresh, golden and a little molten when hot off the pan, haloumi can do no wrong. Maybe it’s the one-two hit of salt and creaminess that has us hooked, or the way a squeeze of lemon takes it a whole new level of cheese nirvana.
In these haloumi recipes we’ve threaded the cheese onto skewers, fried until golden, and folded into zucchini and haloumi fritters. Plus once you’ve made your own haloumi from scratch, you’ll be glad you did.
12 of our best haloumi recipes
A big, bold vegetarian dish, ready in minutes.
What’s better than crusty, freshly baked bread? Freshly baked bread with gooey haloumi.
Crisp, chewy, salty: all the right things.
We’ve brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.
The perfect snack for a hit of comfort. Our hot tip: drizzle your still-warm haloumi with some honey.
How could grilled haloumi be any better? Answer: put it on a stick.
Not familiar with toum? Don’t worry – one scoop of this dip and you won’t be able to forget its luxurious texture and heady garlic notes.
A quick, crowd-pleasing dish where squeaky haloumi is paired with bright lemon, fresh coriander and crunchy pine nuts.
You can’t go wrong with fritters, especially cheesy ones served with a zesty mayo.
A super-simple side dish, or a vegetarian main in its own right.
This golden boureki packs haloumi, feta and mint into crisp pastry, making it just the thing for a relaxed weekend lunch.
This semi-hard, unripened cheese is easy to make at home, and even easier to devour.
