If your homemade halloumi lacks the crispy, golden texture served in restaurants, a simple 10-minute task before frying can transform it into restaurant-quality results. Food expert Zainab explains that the key is to prepare the cheese properly before it hits the frying pan.
Cut it properly
Zainab points out "there's usually a line along the middle of the block," so it's crucial to slice straight down the middle of that line first. From there, halve it again so your pieces are nice and thick.
Thicker slices are far superior, as they develop a gloriously crispy, golden crust on the outside while remaining soft, warm, and deliciously gooey on the inside.
Soak it
According to Zainab, one of the key tricks to perfect halloumi 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 keep that dreaded squeakiness at bay, make sure you serve it within a minute or two of cooking, before it cools down and firms up again. She describes this step as a "game changer".
Drain it
Finally, drain the halloumi thoroughly, pat it dry, and place it straight into a frying pan – you'll find it far easier to achieve that irresistible golden colour. Zainab explained you should "fry it on both sides" in vegetable oil for optimal results, adding she enjoys drizzling some lemon over it, along with honey and chilli flakes for maximum flavour.
"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.
In the comments section, one person wrote: "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 replied: "Yes, it becomes much softer and also allows it to take in more flavour." This is precisely why it needs to be eaten straight after cooking, preventing it from returning to a dense texture while keeping it soft.
One commenter asked whether the same could be done with other cheese. They suggested: "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." Someone else proposed: "You can also just microwave it for 1-2min," rather than soaking it in boiling water, although they recommended "doing some tests" to perfect the technique.
