Pan-Fried Halloumi

Pro Tips for Best Results

Don’t add salt: Halloumi is already well-seasoned from the brine
Use medium heat: Too high burns the outside; too low makes it rubbery
Don’t move it too soon: Let the crust form undisturbed
No more squeak: Properly cooked halloumi loses its raw squeak and becomes creamy inside

Once you’ve mastered the basics, try these easy upgrades:

Lemon & Herb: Finish with fresh lemon juice and chopped mint, dill, or parsley
Spicy Kick: Sprinkle with chili flakes, smoked paprika, or drizzle with chili oil
Honey & Sesame: Drizzle warm halloumi with honey and add toasted sesame seeds
Garlic & Thyme: Infuse the oil with a crushed garlic clove and thyme sprigs for 30 seconds, then remove before frying