The best grilled halloumi recipe – how to grill halloumi

Photo: Photography by Lucy Schaefer; Food moderator: Brock Kesson

If you’re looking for something a little different to serve at your backyard barbecue, look no further than grilled halloumi. Halloumi has a texture that is sometimes described as “spicy”. But don’t be confused, halloumi’s somewhat chewy texture is actually what’s great about it. It is a fresh cheese that resembles cheese curds, which gives it a chewy texture. This also contributes to the high melting point of the halloumi, allowing it to be grilled or broiled, addictive to the golden, crunchy, salty surface and chewy inside. Originally from Cyprus, halloumi is widely spread throughout the eastern Mediterranean. These days, you’re likely to see halloumi cheese in restaurants around the world served alongside avocado toast and mimosa at brunch restaurants. If you want to stay close to the cheese’s geographical origins, serve grilled halloumi with Mediterranean chickpea salad, Greek lemon fries, and grilled lamb.

The things you can eat on top of grilled halloumi are endless, but a light drizzle of honey and fresh thyme leaves drizzled with a bit of warm cheese are an excellent choice. For a different, savory version, layer grilled halloumi cheese on top of the chopped tomatoes and herbs.

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yields:

4


quotas

Preparation time:

0

hours

5

minute

total time:

0

hours

15th

minute

1


(8 ounces) block halloumi cheese

2 tsp.

Divided extra virgin olive oil

1


Thyme sprig, abstract leaves

Freshly ground black pepper

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  1. Heat the grill to medium-high and clean it well. Dry the halloumi patty with a paper towel. Cut the cheese crosswise into inch thick pieces. Dry each piece with a paper towel.
  2. Drizzle 1 teaspoon of olive oil evenly over the cheese slices and flip them once or twice to coat with the oil.
  3. Place the cheese on a hot grill and let it cook until the cheese no longer sticks to the grates and shows grill marks, for 3 to 5 minutes. Turn it over and repeat on the other side.
  4. Transfer the cheese to a serving plate. Sprinkle on honey and a teaspoon of olive oil. Sprinkle with thyme leaves and season with freshly ground black pepper.

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Grilled Halloumi

Photo: Photography by Lucy Schaefer; Food moderator: Brock Kesson

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