Haloumi recipes

Did someone say fried cheese?

White and squeaky when fresh, golden and oozy 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 that a squeeze of lemon takes it a whole new level of cheese nirvana.
In these haloumi recipes, we've threaded the cheese onto skewers, folded it into bourekis and pides, and taken it to double-cheese town in the Gorgonzola and haloumi croquettes. But one of our favourite ways to use haloumi is in ravioles, the Greek-Cypriot take on ravioli.