Shakshuka Recipe with Halloumi (2024)

FAQs

Should you soak halloumi before frying? ›

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

My halloumi is too tough / rubbery

This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.

When you buy a packet of haloumi, it comes with a little salty brine. Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer.

Not only is couscous salad delicious and easy to make, but it also pairs perfectly with halloumi cheese. To start, boil one cup of couscous in two cups of water. Once cooked, toss in tomatoes, cucumbers, red onion, olives, and crumbled feta cheese. Top it off with a simple olive oil and lemon juice dressing.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

How do you tell if halloumi cheese is bad? Spoiled halloumi cheese can be easily identified. If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime.

When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

What are the black bits in halloumi? ›

In the UK, halloumi is easy to find in pretty much all supermarkets. It's often rolled in dried herbs (usually mint) before being sold – which explains the little black dots you can see on the halloumi in some of my photos!

Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix.

The protein and fat in halloumi can also slow the emptying of your stomach, which may help stabilize your blood sugar levels after meals ( 12 , 13 ).

Known widely as “the grilling cheese”, versatile Halloumi can be enjoyed together with a variety of different wines—but it does pair especially well with any dry Rose. Or if beer is your beverage of choice, Wheat Beer goes great with Halloumi, too.

It should be noted that currently, the minimum ratio of goat and sheep milk in the raw materials used for halloumi production stands at 25%, and within five years, this minimum quota must increase to 50%. Follow in-cyprus on Google News and be the first to know all the news about Cyprus and the world.

After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely.

Put the halloumi into a bowl and boil a kettle of water. Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.

If you're using a non-stick pan, you don't need to add any oil. Since the halloumi releases some liquid as it cooks anyway, it doesn't tend to stick – but it's worth using a good quality non-stick pan anyway, just in case. Turn the heat up to medium, and let it do its thing.

Halloumi will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap.