Grilled Cypriot halloumi with a golden, crispy crust and squeaky, salty interior — served with lemon, mint, and watermelon or tomatoes.
Halloumi (χαλλούμι) is the most internationally recognized Cypriot food — a semi-firm, brined cheese made from a mixture of goat and sheep milk (with modern versions often including cow's milk) that has the unique property of being grillable without melting. The proteins in halloumi are organized in a way that allows the cheese to hold its structure at high heat rather than flowing — the surface chars and crisps while the interior heats to a soft, yielding, intensely savory state. The characteristic 'squeak' when you bite into fresh halloumi is from those intact milk proteins rubbing against your teeth. Halloumi has been made in Cyprus since at least the medieval period — Venetian documents from the 16th century reference a cheese called 'calumi' being produced in Cyprus, though the cheese almost certainly predates those records. Traditional halloumi was made from the seasonal milk of sheep and goats, produced in the late spring and stored in brine — often with dried mint folded through the layers, which is why authentic halloumi has visible mint. Today Cyprus has Protected Designation of Origin (PDO) status for halloumi, meaning only cheese made in Cyprus from specific milk proportions qualifies officially. Grilling halloumi requires nothing more than a hot grill pan or barbecue and 2–3 minutes per side. It should be served immediately — as halloumi cools, it firms back to its original consistency and loses the contrast between crust and interior. The classic Cypriot accompaniments are watermelon in summer, or tomatoes and fresh mint in cooler months, and a generous squeeze of lemon.
Serves 2
Remove halloumi from packaging and pat dry with paper towels. Slice into pieces approximately 8–10 mm thick. Thinner slices cook faster and char more; thicker slices have more molten interior. Either works depending on preference.
Heat a cast-iron grill pan, non-stick pan, or outdoor barbecue grill over high heat until very hot — 2–3 minutes. Brush the halloumi slices with a thin film of olive oil on both sides.
Do not oil the pan — oil the cheese. This prevents sticking without creating excess oil pooling in the ridges of a grill pan.
Place halloumi slices on the hot surface. Do not move them for 2 minutes — allow the crust to form fully. The cheese will release naturally when ready. Flip and cook the other side 1–2 minutes.
The halloumi is ready when both sides have clear golden-brown to char marks and the interior has begun to soften slightly — you can see the edges starting to bulge. The total cooking time is 4–5 minutes.
Halloumi goes from perfect to overcooked quickly. Watch carefully after the first flip — it can char in under a minute on a very hot surface.
Transfer to plates immediately. Squeeze lemon generously over the top. Arrange alongside watermelon cubes or sliced tomato and fresh mint. Drizzle with a little extra-virgin olive oil and a grind of black pepper. Eat within 5 minutes while the contrast between crispy exterior and soft interior is at its best.
Halloumi must be cooked to order — it firms to rubbery consistency within minutes of leaving the grill. Never try to keep it warm.
If halloumi is very salty straight from the packet, soak slices in cold water 20 minutes before grilling. This reduces excess salt without affecting its cooking properties.
The mint that comes folded inside traditional halloumi is part of the flavour — do not discard it.
Honey drizzle: immediately after grilling, drizzle with thyme honey and crushed toasted walnuts for a sweet-savory appetizer.
Halloumi fries: cut into finger-sized batons, dust with flour and pan-fry in shallow oil until golden on all sides — serve with a chili dipping sauce.
Halloumi burger: grill a thick slab of halloumi and use as the 'patty' in a burger bun with avocado, roasted pepper and rocket.
Uncooked halloumi keeps in its original brine in the refrigerator for up to 1 month after opening, or in a light saltwater solution (1 tsp salt per cup of water). Grilled halloumi does not keep well — cook only what you will eat immediately.
Halloumi production in Cyprus is documented in Venetian commercial records from 1554, where it is described as a Cypriot product being exported and traded. The cheese is believed to originate from the mixed pastoral culture of Cyprus — Cypriot Greeks and Cypriot Turks both claim halloumi as their own traditional product, and both communities have historically made it, often with slight recipe variations. In 2021, Cyprus registered halloumi/hellim as a Protected Designation of Origin (PDO) product with the European Union, requiring that PDO halloumi be made in Cyprus from at least 51% sheep and goat milk.
Halloumi is made through a high-temperature process — the curds are heated in the whey after pressing — which causes the milk proteins to denature and cross-link in a structure that remains stable at grilling temperatures. This is the same reason halloumi can be boiled or fried without losing its shape, unlike most soft or semi-soft cheeses.
Yes — a regular non-stick or stainless steel pan works well. Heat it dry over medium-high heat, then add a thin film of oil to the cheese (not the pan) and fry 2–3 minutes per side. You will not get grill marks but the crust and interior texture are identical.
Halloumi that is not hot enough when served tastes rubbery and loses its appeal. The cheese must be eaten within 3–5 minutes of leaving the heat. If it has cooled, briefly return it to a hot pan for 1 minute to re-crisp. Blandness usually means the halloumi is a low-quality version made entirely from cow's milk — seek out Cypriot PDO halloumi for the real flavour.
Per serving (150g / 5.3 oz) · 2 servings total
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