Craving Halloumi? Our Best Recipes from NYT Cooking
Halloumi, the cheese that doesn’t melt (at least not easily), is having a moment. Its unique texture and ability to hold its shape under high heat have made it a favorite amongst chefs and home cooks alike. But what makes this cheese so special, and how can you incorporate it into your everyday cooking? We delved into the archives of NYT Cooking to bring you some of the most exciting and innovative halloumi recipes.
Halloumi’s versatility is truly remarkable. It can be grilled, fried, baked, or even eaten raw. It has a slightly salty flavor that pairs well with both sweet and savory ingredients. This makes it a perfect addition to salads, sandwiches, main courses, and even desserts. The cheese is traditionally made from goat’s and sheep’s milk, though some varieties incorporate cow’s milk. What’s more, it can be a **delicious vegetarian alternative** to meat in many dishes.
But the rising popularity of halloumi is more than just a trend. It reflects a broader shift towards more adventurous and globally-inspired cooking. People are increasingly seeking out new flavors and ingredients, and halloumi perfectly fits the bill.
Emerging Trend: Halloumi’s surge in popularity represents a growing desire for versatile, globally-inspired ingredients in everyday cooking.
Driving Factors:
- Unique Texture: It can be grilled or fried without melting, offering a satisfying bite.
- Versatile Flavor: Its saltiness complements both sweet and savory dishes.
- Vegetarian-Friendly: Provides a substantial protein source for meat-free meals.
Potential Future Impact: Increased demand could spur innovation in halloumi production, with new flavors and varieties emerging.
Let’s dive into some specific recipes that showcase halloumi’s potential:
“These small pieces of pan-fried halloumi offer a chewy, salty bite that’s more texturally satisfying than bread.”
The Orecchiette Salad With Halloumi Croutons by Yossy Arefi is a prime example. Small pieces of pan-fried halloumi are used as croutons, adding a delightful chewiness and salty kick to the pasta salad. Instead of the usual soggy croutons, you get a **burst of flavor and texture** with every bite.
Speaking of salads, Ali Slagle’s Grilled Broccoli and Halloumi Salad offers an unexpected combination of flavors. Grilled broccoli, halloumi, and grapes are drizzled with lime juice, creating a sweet-and-sour symphony that dances on your tongue. It wasn’t what anyone expected, pairing sweet fruit with the salty halloumi.
For a quick and easy weeknight meal, look no further than Crispy Halloumi With Tomatoes and White Beans. This recipe is a crowd-pleaser for its simplicity, plant-based protein, and speed. Many online commentators even recommend doubling the ingredients because it’s sure to disappear quickly!
Those looking for a vegetarian twist on a classic dish, Hetty Lui McKinnon’s Breaded Halloumi With Cabbage Slaw is a must-try. Halloumi replaces the meat in this katsu-inspired recipe, offering a crunchy and satisfying alternative.
Yotam Ottolenghi suggests grating halloumi over pasta, like Parmesan, in his Pesto Pasta With White Beans and Halloumi recipe. This simple trick adds a tangy twist to a classic dish.
Lidey Heuck’s Taverna Salad is inspired by Greek and Lebanese cuisines. Fried pita and halloumi add a warm crunch to this hearty salad, making it perfect for a light yet filling meal.
For a simple appetizer, Melissa Clark’s Halloumi-Stuffed Sweet Peppers are perfect. Roasted mini peppers are stuffed with halloumi and served on crostini, making them ideal for gatherings.
Hetty Lui McKinnon’s Corn Salad With Mango and Halloumi showcases the cheese’s ability to complement sweet flavors. Corn, mango, and cucumbers are tossed with pan-fried halloumi, creating a refreshing and balanced salad.
Even dessert isn’t off-limits with Yotam Ottolenghi’s Walnut, Cinnamon and Halloumi Baklava. The halloumi provides a savory backdrop for the sweet walnut filling and rose water syrup.
Back to the main course, Yotam Ottolenghi’s Halloumi Chicken Parmesan With Za’atar offers a unique twist on a classic Italian-American dish. Halloumi replaces mozzarella, and za’atar adds an earthy flavor.
Yewande Komolafe’s Skillet Chicken With Couscous, Lemon and Halloumi is a simple yet elegant dish that’s perfect for a weeknight dinner party. Marinated halloumi adds a touch of sophistication to this skillet chicken recipe.
Finally, Martha Rose Shulman’s Grilled Halloumi and Vegetables is the perfect weekend grilling recipe. Halloumi is brushed with olive oil and grilled alongside vegetables, creating a simple and satisfying meal. It’s importnat that you get good quality cheese, as this really brings out the flavor!
The culinary journey with halloumi has just begone. As its popularity increases, expect to see more creative and innovative recipes featuring this versatile cheese.
For more inspiration, follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
