Haloumi recipes

Did someone say fried cheese?

Golden fried haloumi and olives
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.