Grilled Halloumi Turkish Style
Hellim Izgara
This grilled halloumi delivers a perfectly crispy golden exterior with a warm, stretchy interior that squeaks delightfully when you bite into it. The cheese develops beautiful char marks while maintaining its signature salty-tangy flavor. It's an effortlessly impressive dish that transforms simple cheese into something special.
Ingredients
Instructions
-
Prepare the cheese
Slice the halloumi into 1cm thick rectangles, cutting along the length of the block. Pat each slice completely dry with paper towels for 2-3 minutes. The surface should feel dry to touch with no moisture visible. Do not rinse the cheese as this removes the natural saltiness.
-
Heat the grill
Preheat your grill pan or barbecue grill over medium-high heat for 5-6 minutes until very hot. Test by sprinkling a few drops of water - they should sizzle and evaporate immediately. Do not oil the grill surface as the cheese will provide its own oils.
-
Season the halloumi
Brush both sides of each cheese slice lightly with olive oil using a pastry brush for 1 minute. Sprinkle with oregano and black pepper, pressing gently so herbs adhere to the surface. Do not over-oil as this will cause excessive splattering during grilling.
-
Grill first side
Place halloumi slices on the hot grill and cook over medium-high heat for 2-3 minutes until deep golden brown with distinct grill marks. The edges should start to bubble slightly and the bottom should feel firm when lifted with a spatula. Do not move or press the cheese during cooking.
-
Flip and finish
Carefully flip each slice using a thin spatula and grill for another 2-3 minutes until the second side is golden brown with clear grill marks. The cheese should feel slightly firm but still give when gently pressed. Do not overcook or the cheese will become tough and rubbery.
-
Serve immediately
Transfer the grilled halloumi to a serving plate and squeeze fresh lemon juice over the hot cheese for 30 seconds. Sprinkle with chopped fresh parsley and serve within 2-3 minutes while the interior is still warm and stretchy. Do not let it sit as the texture changes as it cools.
Tips
Cooking Tips
For perfect grill marks, place the cheese at a 45-degree angle to the grill grates and resist moving it until ready to flip. The key is high heat and patience - let the cheese develop its crust naturally.
Alternatives
If halloumi isn't available, use firm Turkish white cheese (beyaz peynir) or Greek kasseri, though the texture will be different. Fresh halloumi works best, but aged halloumi creates more intense flavors.
Serving & Storage
Serve immediately with warm pita bread, sliced tomatoes, and olives as a traditional meze. Leftover grilled halloumi can be stored refrigerated for 2 days and added cold to salads, though it's best enjoyed fresh and hot.
Leave a Comment