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What Are the Best Tips for Grilling Halloumi?

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  • Written By: M.C. Huguelet
  • Edited By: Heather Bailey
  • Last Modified Date: 29 November 2016
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Halloumi is a goat- and sheep-milk cheese that originated on the Mediterranean island nation of Cyprus, where it has been a popular part of everyday cuisine for several centuries. Due to its high melting point relative to other cheeses, halloumi can be cooked on the grill without turning to liquid. The basic process for grilling halloumi is very simple, and requires just placing prepared slices of cheese on a clean, preheated grill for a short period. Some cooks opt to apply seasonings before grilling halloumi, while others opt to slice the cheese into bite-sized pieces and place it on a skewer.

In the eyes of many cooks, one of the best tips for grilling halloumi is to keep it simple. This is because the cheese’s flavor and texture is enhanced during the grilling process. As a result, it can be enjoyed without any intricate preparation techniques or added seasonings.

When preparing basic grilled halloumi, it is important to start off with a clean grill to ensure that the cheese does not stick to the grates or take on a charred flavor. The grill should be preheated to a medium-high heat. As the grill heats up, the desired amount of halloumi should be cut into slices of approximately 1 inch (2.5 centimeters) in thickness.

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Once the grill is heated, the slices of halloumi should be laid out on the grate in a single layer using tongs. They should then be cooked for approximately two minutes on each side, or until their exteriors have turned golden brown but have not started to burn.

Even though grilling halloumi need not require any additional steps, some cooks do opt to alter the cheese’s flavor through the use of various seasonings. Some brush the cheese slices with olive oil prior to grilling or squeeze lemon wedges over them. Others sprinkle them with freshly grated black pepper. It should be noted that, as halloumi has a naturally salty flavor, adding salt prior to grilling is generally not recommended.

Finally, before grilling halloumi, some cooks opt to slice the cheese into bite-sized pieces and then place it on a metal or wooden skewer. This technique makes for a visually interesting presentation, particularly when the cheese pieces are alternated with other food items, such as pepper and onion slices. Additionally, these skewers can generally go from grill to table, offering diners a quick and easy way to serve themselves.

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