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All the haloumi recipes you need

Did someone say fried cheese?
Zucchini and haloumi skewers with mint dressing

Zucchini and haloumi skewers with mint dressing

Will Horner

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.

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In these haloumi recipes we’ve threaded the cheese onto skewers, folded it into ravioli, and taken it to double-cheese town in Gorgonzola and haloumi croquettes. Plus once you’ve made your own haloumi from scratch, you’ll be glad you did.

Photo: James Moffatt

Couscous with haloumi and honey-chilli apricots

za'atar-flatbread-haloumi-and-pickles
Photo: Alicia Taylor

Za’atar manouche with haloumi

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Golden-fried haloumi and olives
Photo: Ben Dearnley

Golden fried haloumi and olives

Haloumi and radish skewers
Photo: Ben Dearnley

Haloumi and radish skewers with apple and pomegranate

Gorgonzola croquettes and quince ketchup
Photo: Mark Roper

Gorgonzola and haloumi croquettes with quince ketchup

Photo: Ben Dearnley

Toum with quick za’atar flatbread and haloumi

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Photo: Chris Chen

Chao rubing (Naxi-style fried goat’s cheese, spring onions and tomatoes)

Photo: John Paul Urizar

Fried haloumi with lemon, coriander and pine nuts

Photo: William Meppem

Ravioles

Zucchini and haloumi skewers with mint dressing
Photo: Will Horner

Zucchini and haloumi skewers with mint dressing

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Photo: Ben Dearnley

How to make haloumi

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