JavaScript disabled. Please enable JavaScript to use My News, My Clippings, My Comments and user settings.

If you have trouble accessing our login form below, you can go to our login page.

If you have trouble accessing our login form below, you can go to our login page.

Haloumi five ways

Date

Justine Costigan

Pan-fried haloumi is delicious, but it isn't all you can do with this cheese.

Pan-fried haloumi is delicious, but it isn't all you can do with this cheese. Photo: Melanie Dove

Pan-fried

LIGHTLY flour both sides of a thin slice of haloumi, then gently pan-fry in butter on each side for 30 seconds until browned and melting. Drizzle with extra-virgin olive oil and serve with lemon.

Fritters with orange blossom honey

MAKE a dough for the fritters by dissolving 15g of fresh yeast and 1tsp of sugar in 2½ cups of warm water. Add 3½ cups of plain flour and beat well (dough should be very elastic and wet). Add some chopped mint then take a small ball of dough, insert a small square of haloumi into the middle and fry in a deep fryer for two minutes. Drizzle orange blossom honey over hot fritters.

Lebanese pie

MAKE a dough by dissolving 10g of yeast in warm water with 20ml of oil. Add 500g of baker's flour, a pinch of salt and knead well. Roll into balls and roll out into 20cm rounds. Place some mix comprising one sliced sucuk (Lebanese sausage), one diced red onion, two diced tomatoes and grated haloumi in the centre. Fold dough to make a semi-circle and seal the edges by pinching. Bake until golden-brown.

Pizza

MIX some grated haloumi, 400g chopped, blanched and drained spinach, one chopped red onion and mint. Spread the mix on pizza bases made with the same dough recipe as the Lebanese pie, bake and serve with lemon and chilli.

Salad with vine-ripened tomatoes

SLICE four vine-ripened tomatoes and one red onion. Toss with mint, parsley, coriander and pitted green olives. Grill eight slices of haloumi until browned and place on the top of the salad. Dress with extra-virgin olive oil and season. 

 According to Matthew Fegan of Mr Carsisi, 37 Piper Street, Kyneton, 5422 3769.

twitter Follow Cuisine on Twitter @Cuisine

7 comments so far

  • On Donna Hay's website there is a great flat bread recipe for a frying pan flatbread with grated haloumi. I halve the quantities for a family of five (one is a baby). It's basically a cup of SR flour, a tablespoon of olive oil, a cup of grated haloumi, 125ml of boiling water and half a cup of chopped mint, combine all into a soft dough, let it rest for 15 minutes, knead, break off small pieces, roll out flat and fry in olive oil until golden (and a little charred) on each side - I make about half a dozen from this quantity. She serves hers with a mint and spring onion pesto (The original recipe is on the DH website under Snacks and Sides)
    The sturdy cheese gives these flatbreads fantastic body and a lovely salty tang. We've served this bread with smoked trout and horseradish cream (dips for the kids) and salad for a light evening meal.

    Commenter
    Penni
    Location
    St Andrews
    Date and time
    June 20, 2012, 6:49PM
    • I make chicken and haloumi burgers with garlic aioli and salad. Haloumi is also great on a BBQ kebab, especially with lamb and red onion!

      Commenter
      JTong
      Location
      Melbourne
      Date and time
      June 20, 2012, 10:42PM
      • Sücük is a Turkish sausage. It isn't Lebanese. The recipes look fab, though!

        Commenter
        Tararu
        Location
        Istanbul
        Date and time
        June 20, 2012, 11:37PM
        • Search for Pea & Haloumi Fritters, there are a few variants. They're great to make the night before for picnics, then just heat them on the BBQ.
          I also do Chorizo, Lemon and Haloumi skewers, they make great starters while I’m waiting for my BBQ mains to cook..

          Commenter
          Mike
          Location
          Here
          Date and time
          June 21, 2012, 9:01AM
          • My favourite recipe is to pan fry the haloumi and add it to a simple salad of avocado chunks, peeled cucumber and a dressing made with lemon juice, olive oil and parsley.

            I've just bought some paneer to see if I enjoy it as much as haloumi - apparently it's also easy to make as it doesn't require rennet. Mmm.

            Commenter
            Miss D
            Date and time
            June 21, 2012, 9:32AM
            • Haloumi is also great on skewers. I make a vegetable souvlaki with zucchini, capsicum, mushrooms, cherry tomatoes & cubed haloumi. Brush with oil, lemon juice, paprika & marjoram. Cook on BBQ.

              Commenter
              Sharon
              Location
              Shanghai
              Date and time
              June 21, 2012, 1:29PM
              • Does anyone else find haloumi highly unappealing. I eat and enjoy literally anything, but haloumi is one of the few foods I just don't get.

                Commenter
                Gross
                Date and time
                June 22, 2012, 1:43PM

                Make a comment

                You are logged in as [Logout]

                All information entered below may be published.

                Error: Please enter your screen name.

                Error: Your Screen Name must be less than 255 characters.

                Error: Your Location must be less than 255 characters.

                Error: Please enter your comment.

                Error: Your Message must be less than 300 words.

                Post to

                You need to have read and accepted the Conditions of Use.

                Thank you

                Your comment has been submitted for approval.

                Comments are moderated and are generally published if they are on-topic and not abusive.

                Featured advertisers

                Horoscopes

                Capricorn horoscope

                Trust others to think for themselves. Don't be snobbish about what seems obvious. Everyone learns at their own pace, including you.

                ...find out more here