Restaurant-style halloumi is within reach at home, but only if it is soaked in hot water for 10 minutes before it hits the pan. Without this step, the cheese can turn rubbery and squeaky, losing the texture that makes it so popular.
Whether it is drizzled in honey and rolled in seeds, or served with hummus for dipping, halloumi is a salty favourite. If homemade versions are missing that certain something, the preparation method is likely to blame.
Cut it correctly
Zainab, who shared the technique, explained that "there's usually a line along the middle of the block," so it is essential to slice down the centre of that line first. Next, halve it once more so the slices are generously thick.
Thicker halloumi is superior because it forms a crispy, golden crust on the outside while retaining a soft, warm, and gooey centre.
Soak it in hot water
Zainab revealed one of the key techniques is to "soak it in hot water for 10 minutes, because this makes the cheese soft, stretchy, and perfectly chewy instead of tough and squeaky."
To prevent that unpleasant squeakiness, it is crucial to serve it within a minute or two of cooking, before it cools and firms up again. She described this step as a "game changer".
Drain and fry
Finally, it is essential to drain the halloumi, pat it thoroughly dry, and place it into the frying pan, where achieving that beautiful golden colour will now be considerably easier.
Zainab explained you should "fry it on both sides" in vegetable oil for optimal results, mentioning she enjoys adding some lemon over it as well, some honey, and chilli flakes for maximum flavour impact. "Let it get all lovely and bubbly, and then you want to eat it straightaway while it's warm and stretchy and it's the easiest little showstopper," she said.
Reader reactions
In the comments section, one person asked: "So does this really cure the squeaky cheese syndrome? I like halloumi, but being able to hear it in my skull is off-putting." Another responded: "Yes, it becomes much softer and also allows it to take in more flavour."
One user enquired whether this method worked with feta as they weren't keen on halloumi, prompting someone to propose: "Try baking the feta instead, in some parchment paper, drizzled with olive oil, some herbs and maybe a bit of chilli. Then a drizzle of honey and lemon at the end."
"You can also just microwave it for 1-2min," rather than soaking it in boiling water, another person proposed, though they advised "doing some tests" to perfect the technique.
