Soaking halloumi in hot water for 10 minutes before cooking makes it soft, stretchy, and perfectly chewy instead of tough and squeaky, according to Zainab, who shared the tip on social media. This simple preparation step helps the cheese develop a golden, crispy crust when fried.
Why restaurant halloumi tastes better
Zainab explained that the main trick is to soak the halloumi in hot water for 10 minutes, which makes the cheese soft, stretchy, and perfectly chewy instead of tough and squeaky. To avoid the squeakiness, it's important to serve it within a minute or two of cooking before it cools down and firms up again.
She described doing this as a "game changer." After soaking, the halloumi should be drained, patted dry, and then placed in the frying pan, where it will be much easier to achieve that gorgeous golden colour.
Cutting and frying tips
Zainab said "there's usually a line along the middle of the block," so it's important to cut down the middle of that in the first instance. Then you halve it again so your pieces of halloumi are nice and thick. Thick halloumi is better because it develops a crispy, golden crust on the outside while keeping a soft, warm, and gooey centre.
She recommended frying it on both sides in vegetable oil for the best results, adding that she likes to pop some lemon over it as well, some honey, and chilli flakes for a maximum flavour sensation. "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.
Viewer reactions and alternatives
In the comments, 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 replied: "Yes, it becomes much softer and also allows it to take in more flavour."
Someone asked whether you could do this with feta as they weren't a fan of halloumi, and someone 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." Another person suggested microwaving the halloumi for 1-2 minutes instead of soaking it in boiling water, but recommended "doing some tests" to get it right.
