Crispy on the outside and irresistibly creamy on the inside, fried halloumi is a simple yet impressive dish that comes together in minutes. Whether served as an appetizer, added to salads, paired with fruit, or used in wraps, this Middle Eastern–inspired favorite never disappoints.
Why You’ll Love This Recipe
It requires just two basic ingredients and only a few minutes of cooking time.
Halloumi’s high melting point ensures perfect golden edges without losing its shape.
You can serve it in countless ways—mezze platters, breakfast plates, salads, wraps, or alongside fresh fruit.
Customizable with simple seasonings such as herbs, cumin, smoked paprika, or za’atar.
Ideal for quick entertaining or a fast, satisfying snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
9 ounces (250g) halloumi cheese, patted dry and sliced into 8–9 slices
1 tablespoon olive oil (use a variety with a higher smoke point, not extra virgin)
Directions
Heat the olive oil in a non-stick frying pan over medium-high heat until shimmering.
Place the halloumi slices in a single layer, making sure not to overcrowd the pan.
Fry for 1–2 minutes per side, or until each piece is golden brown and crisp on the outside.
Carefully flip the slices using a wide spatula to avoid breaking the cheese.
Remove from the pan and transfer to a plate.
Serve immediately. You may drizzle with extra virgin olive oil, warm honey, or sprinkle seasonings such as za’atar, smoked paprika, or sumac if desired.
Servings and timing
This recipe makes approximately 8–9 slices, serving 2–3 people as an appetizer or side.
Prep time: 2 minutes
Cook time: 4–5 minutes
Total time: around 7 minutes
Variations
Seasoned Halloumi: Sprinkle smoked paprika, dried oregano, cumin, or chili flakes before frying.
Halloumi Bites: Cut the block into small cubes for easy bite-sized pieces.
Grilled Halloumi: Grill slices over medium heat for 2–3 minutes per side until charred and soft.
Sweet & Savory: Drizzle with warm honey and serve with fresh figs, grapes, or watermelon.
Mediterranean Style: Top with chopped tomatoes, cucumbers, olives, and a splash of olive oil.
Storage/Reheating
Fried halloumi is best enjoyed immediately, as it becomes firmer and rubbery as it cools. However, if you have leftovers:
Store them in an airtight container in the refrigerator for up to 2 days.
Reheat in a non-stick pan over medium heat for 1–2 minutes per side until warmed through.
Avoid microwaving, as it affects the texture.
FAQs
Can I prepare halloumi in advance?
You can slice the halloumi ahead of time, but it’s best to fry it just before serving for optimal texture.
Why does halloumi squeak when eaten?
The squeak comes from its high-protein, firm structure, which creates friction against your teeth.
Do I need to soak halloumi before frying?
Soaking is optional. Some people soak it briefly to reduce saltiness, but it is not necessary for frying.
Can I use extra virgin olive oil?
It’s better to use a light olive oil or one with a higher smoke point to avoid burning.
How do I keep halloumi from sticking to the pan?
Use a non-stick skillet and ensure the oil is hot before adding the cheese.
What seasonings pair well with halloumi?
Za’atar, cumin, smoked paprika, chili flakes, oregano, and sumac all complement halloumi beautifully.
Can I make this recipe without oil?
Halloumi can be dry-fried in a non-stick pan, though it may brown less evenly.
Can I air-fry halloumi?
Yes. Cook sliced halloumi at 390°F (200°C) for 6–8 minutes, flipping halfway.
What can I serve with fried halloumi?
Serve it with watermelon, tomatoes, salads, roasted vegetables, or as part of a mezze spread.
Why did my halloumi turn rubbery?
Halloumi becomes rubbery once it cools. Serve it immediately for the best soft-centered texture.
Conclusion
Fried halloumi is a quick, versatile, and delicious dish that adds a rich Mediterranean touch to any meal. With minimal ingredients and effortless preparation, it’s perfect for both everyday cooking and easy entertaining. Enjoy it warm, fresh from the pan, and savor its crispy edges and creamy center.
Crispy on the outside and soft on the inside, fried halloumi is a quick, satisfying dish made with just two ingredients. Perfect as an appetizer, snack, or addition to salads and mezze platters.
Ingredients
9 ounces (250g) halloumi cheese, patted dry and sliced into 8–9 slices
1 tablespoon olive oil (use a high smoke point variety, not extra virgin)
Instructions
Heat olive oil in a non-stick frying pan over medium-high heat until shimmering.
Place halloumi slices in a single layer without overcrowding the pan.
Fry for 1–2 minutes per side, until golden brown and crispy.
Carefully flip with a wide spatula to avoid breaking.
Remove from pan and transfer to a plate.
Serve immediately with optional toppings like warm honey, za’atar, or smoked paprika.
Notes
Serve immediately—halloumi becomes rubbery as it cools.
Try seasoning with cumin, oregano, or chili flakes for added flavor.
