Latest news with #halloumi
The Guardian
20 hours ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for halloumi, courgette and chickpea fritters
Fritters are perfect for a crowd, because you can make them ahead and warm them through just before serving as a bite-sized snack. If the words 'halloumi fritters' have your friends and family zooming towards a tray as quickly as mine, you might even want to double up on the quantities below. Unsurprisingly, these are also my children's preferred way to eat courgettes. Prep 20 min Cook 20 min Makes 25+ 200g courgettes, trimmed and coarsely gratedSalt 200g halloumi, coarsely grated200g drained chickpeas (jarred, ideally), mashed with a fork40g plain flour 1 egg 4-5 tbsp olive oil 50g mayonnaise 50g greek yoghurt Juice of ½ lemon 10g chopped dill Put the grated courgette in a sieve with a pinch of salt, mix, then leave to sit for 10 minutes while you prep the other ingredients. Tip the courgette into a tea towel or kitchen roll, then squeeze it out to expel all the excess water. In a large bowl, mix the courgette with the halloumi and mashed chickpeas until well incorporated, then stir in the flour and egg to make a thick batter. Put a tablespoon of the oil in a large, nonstick frying pan on a medium heat, then, working in batches, scoop scant tablespoons of the fritter mixture into the hot oil, using a second tablespoon to nudge and shape them into neat rounds. Fry the fritters on a medium heat for two to three minutes on each side, until golden brown and cooked through, then transfer to a tray lined with kitchen paper to drain. Repeat until you've used up all the batter (with my largest frying pan, this usually takes four batches). While the fritters are frying, mix the mayonnaise, yoghurt, lemon juice and dill in a small bowl and set aside. If you're not eating the fritters straight away, leave to cool, then cover and refrigerate, along with the dip, until needed. Warm through in a 180C (160C fan)/350F/gas 4 for five minutes, then arrange on a platter and serve with the dip in a nice bowl in the middle.
The Guardian
2 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for halloumi, courgette and chickpea fritters
Fritters are perfect for a crowd, because you can make them ahead and warm them through just before serving as a bite-sized snack. If the words 'halloumi fritters' have your friends and family zooming towards a tray as quickly as mine, you might even want to double up on the quantities below. Unsurprisingly, these are also my children's preferred way to eat courgettes. Prep 20 min Cook 20 min Makes 25+ 200g courgettes, trimmed and coarsely gratedSalt 200g halloumi, coarsely grated200g drained chickpeas (jarred, ideally), mashed with a fork40g plain flour 1 egg 4-5 tbsp olive oil 50g mayonnaise 50g greek yoghurt Juice of ½ lemon 10g chopped dill Put the grated courgette in a sieve with a pinch of salt, mix, then leave to sit for 10 minutes while you prep the other ingredients. Tip the courgette into a tea towel or kitchen roll, then squeeze it out to expel all the excess water. In a large bowl, mix the courgette with the halloumi and mashed chickpeas until well incorporated, then stir in the flour and egg to make a thick batter. Put a tablespoon of the oil in a large, nonstick frying pan on a medium heat, then, working in batches, scoop scant tablespoons of the fritter mixture into the hot oil, using a second tablespoon to nudge and shape them into neat rounds. Fry the fritters on a medium heat for two to three minutes on each side, until golden brown and cooked through, then transfer to a tray lined with kitchen paper to drain. Repeat until you've used up all the batter (with my largest frying pan, this usually takes four batches). While the fritters are frying, mix the mayonnaise, yoghurt, lemon juice and dill in a small bowl and set aside. If you're not eating the fritters straight away, leave to cool, then cover and refrigerate, along with the dip, until needed. Warm through in a 180C (160C fan)/350F/gas 4 for five minutes, then arrange on a platter and serve with the dip in a nice bowl in the middle.
CBC
17-07-2025
- General
- CBC
Juicy sirloin steak kebabs with pineapple and halloumi are the new star of grilling season
These juicy kebabs begin with sirloin steak marinated overnight in a savoury-sweet blend of soy sauce, garlic and pineapple juice, which help to tenderize this inexpensive cut of beef* while adding a ton of flavour. The meat is then threaded onto skewers with summer vegetables, sweet pineapple and salty halloumi, creating a delicious mix of tastes and textures. Perfect for grilling season, these kebabs make an easy, crowd-pleasing meal that's both satisfying and fun to eat. Note: Sirloin tip steak can be tough when grilled without marination. If you're low on time or prefer to grill without marinating, you can substitute beef tenderloin or rib-eye. Ingredients 500 g beef sirloin tip steak, cut into ¾- to 1-inch cubes* 3 large garlic cloves, finely chopped 2 tbsp soy sauce 1 cup pineapple juice 2 tbsp olive oil 200 g halloumi cheese, cut into ½-inch cubes 1 large red pepper, seeded and cut into 1-inch pieces ½ large zucchini, halved and cut into ¼ inch half moons 1 cup pineapple, cut into ½-inch cubes Red onion salad: ½ small red onion, halved and thinly sliced 2 tsp sumac ¼ cup microgreens or finely chopped parsley Preparation Add meat to a large bowl and mix with garlic, soy sauce and pineapple juice. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.* When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in cold water for 10 minutes. Thread the beef, halloumi, vegetables and pineapple onto wooden or metal skewers, adding two pieces of vegetable, pineapple or halloumi between each piece of beef. Heat a grill or large griddle on high and brush the surface with olive oil. Working in batches if needed, place the skewers on the grill and cook on all sides, rotating every 2 to 3 minutes, for a total of 8 to 12 minutes. Use a flat spatula to slowly and gently flip the skewers to prevent the halloumi and pineapple from sticking. Once cooked, place kebabs on a large platter, cover with foil and let rest for 5 minutes before serving. Garnish with red onion salad.
New York Times
13-07-2025
- General
- New York Times
Get Some Halloumi and Get Griddlin'
Good morning. I put a griddle on my propane grill a few years ago and haven't looked back. The flat surface is perfect for smash burgers and fillets of fish, for breakfast pancakes cooked alongside bacon and fried eggs, for seared lamb chops, for a butterflied pork loin and cut peaches. One other great use of the outdoor griddle? Melissa Clark's recipe for halloumi with corn, cherry tomatoes and basil (above), or indeed any halloumi recipe that strikes your fancy. You could absolutely make it in your kitchen, in a pan. But I love the theater of making it on a sheet of steel instead, under lights strung up between trees, and using my spatula to pile the cooked ingredients onto a platter warmed by the heat of the grill. The cheese gets crisp and browned (and deeply melty within), and plays beautifully with the corn and tomatoes. A little jalapeño and some raw sliced red onions add zing. Featured Recipe View Recipe → That's my plan for Sunday night, anyway. As for the rest of the week. … There's perhaps no simpler meal to prepare on a weeknight than Eric Kim's recipe for gochujang buttered noodles, which scales up or down beautifully. (It's a perfect meal for one person.) A charge of garlic infuses the bright red and spicy sauce, and honey and sherry vinegar round out the heat. So good. Want all of The Times? Subscribe.
New York Times
07-07-2025
- Entertainment
- New York Times
12 Delightfully Chewy, Salty Halloumi Recipes for Cheese Lovers
Whether you cook it until melty or leave it gorgeously firm, it's always delicious. Nargisse Benkabbou's crispy halloumi with cherry tomatoes and white beans. Linda Xiao for The New York Times. Food Stylist: Judy Kim. Published July 7, 2025 Updated July 7, 2025 There's a reason halloumi is the secret star of any dish it's in. Unlike other cheeses, this sheep-and-goat's milk cheese is a bit of chameleon. It's salty and easily grated like Parmesan. It can be sharp and crumbly, like feta, but when grilled or seared, its insides turn pliable and chewy, with a cheesy curdlike squeak. Here are 12 recipes, including vegetarian weeknight mains and barbecue sides, that showcase halloumi's range. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. This recipe from Yossy Arefi uses small pieces of pan-fried halloumi as croutons for a chewy, salty bite that's more texturally satisfying than bread. Once tossed with orecchiette and juicy marinated tomatoes, they complete a dish that might forever change how you view pasta salads. Recipe: Orecchiette Salad With Halloumi Croutons Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Hear us out: Broccoli, halloumi and grapes don't sound like they would go together. Pop them on the grill and finish with a shower of lime juice, though, and they transform. Southern broccoli salads inspired Ali Slagle to create this recipe, and she swapped the raisins for grapes, adding an exciting sweet-and-sour pop. Recipe: Grilled Broccoli and Halloumi Salad Linda Xiao for The New York Times. Food Stylist: Judy Kim. A quick read-through of the comments, or Reddit, will tell you that this is one of those rare recipes that racks up win after win: It's supremely easy, packed with plant-based protein and takes 30 minutes (or even less). Our suggestion is to listen to the commenters who recommend doubling up on everything — this dish is sure to go fast. Recipe: Crispy Halloumi With Tomatoes and White Beans Linda Xiao for The New York Times If you're craving chicken or pork katsu, consider this vegetarian recipe from Hetty Lui McKinnon, which swaps in halloumi for the meat. Cornstarch in the flour and a dash of oil in the egg help the breadcrumbs adhere, giving the final product a wonderful crunch. Recipe: Breaded Halloumi With Cabbage Slaw Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. In this weeknight recipe, Yotam Ottolenghi ingeniously suggests grating the halloumi over your pasta, like traditional Parmesan but tangier. And, after you've liberally dolloped the simple arugula pesto the pasta, you'll want to spoon it onto everything. Recipe: Pesto Pasta With White Beans and Halloumi David Malosh for The New York Times. Food Stylist: Simon Andrews. This hearty salad, from Lidey Heuck's 'Cooking in Real Life,' has quickly become a reader favorite, with more than 6,300 five-star ratings. It takes inspiration from classic Greek salad (also known as horiatiki) and Lebanese fattoush. The fried pita and halloumi add the perfect warm crunch to complement the fresh ingredients, and the result is a salad hearty enough to eat for a meal (or several). Recipe: Taverna Salad Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. This super-easy appetizer from Melissa Clark is just what it sounds like: roasted, garlicky mini peppers baked with halloumi inside, and served on crostini. Consider it the perfect finger food for any gathering if you're short on time. Recipe: Halloumi-Stuffed Sweet Peppers David Malosh for The New York Times. Food Stylist: Simon Andrews. Good mangoes are one of life's greatest joys. So are recipes that make use of their juicy sweetness. Two other summer gems, corn and cucumbers, adorn this recipe from Hetty Lui McKinnon. And, of course, lightly pan-fried halloumi adds balance and a savory bite. Recipe: Corn Salad With Mango and Halloumi Andrew Scrivani for The New York Times Don't fear: You won't need to make your own phyllo pastry for Yotam Ottolenghi's version of this classic dessert. Halloumi is the perfect savory backdrop for the rose water syrup and sweet, spiced walnut filling in this baklava, staying soft if you serve the baklava warm. Recipe: Walnut, Cinnamon and Halloumi Baklava Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Andie McMahon. Halloumi steps in for mozzarella in this classic Italian American dish with a distinctly Yotam Ottolenghi twist. Cumin and allspice jazz up a can of diced tomatoes, and za'atar is used in both the panko crumb coating and the earthy oil drizzled on top, making this familiar comfort feel new. Recipe: Halloumi Chicken Parmesan With Za'atar Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Yewande Komolafe's skillet chicken is simple enough to make on a weekday, but the additions of toasted walnuts, shallots, oregano and torn, marinated halloumi make this dish dinner-party elegant. Recipe: Skillet Chicken With Couscous, Lemon and Halloumi Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. This Martha Rose Shulman recipe is extremely simple, and that's just where its charms begin: The halloumi is brushed with olive oil, and grilled alongside vegetables before receiving a shower of herbs and sumac, if you're feeling fancy. The ideal weekend-by-the-grill main. Recipe: Grilled Halloumi and Vegetables 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 .
