Halloumi is a delicious cheese that is perfect when grilled, and adding one step to the preparation stage can make it ‘perfectly chewy’ instead of squeaky
Halloumi will never be squeaky if you add this step to your routine (stock photo)(Image: Ilia Nesolenyi via Getty Images)
That perfectly soft, chewy texture you get when dining out can quickly become a rubbery, squeaky disappointment thanks to one common error home cooks make. Fortunately, achieving restaurant-quality halloumi in your own kitchen requires just one additional step whenever you fire up the grill.
Chef Zainab Pirzada took to Instagram to demonstrate the foolproof method for cooking halloumi at home, revealing the essential preparation needed before the cheese even touches a frying pan to guarantee a “perfectly chewy” result.
She explained: “If you’ve ever ordered halloumi from a restaurant and wondered why it tastes so much better than when you make it at home, it’s because you’re missing one key step.”
Zainab began by outlining the correct way to slice your halloumi, recommending you follow the natural line running through the centre of the block.
Trace along this line and cut through it to create two thinner halves. Then slice each half again, leaving you with four “thick” portions that will maintain their shape considerably better during cooking.
The next stage is where the “real trick” comes in – soaking your halloumi in water. The chef explained: “The real trick is to soak it in hot water for 10 minutes. This makes the cheese soft, stretchy, and perfectly chewy, instead of tough and squeaky. Honestly, this little step is a complete game-changer.”
After your halloumi has finished soaking, dry it thoroughly to prevent it from spluttering when placed in your frying pan. Next, cook until golden brown on each side.
Zainab then prefers to complete the dish with a squeeze of lemon juice, a drizzle of honey, and some chilli flakes.
She continued: “You want to eat it straight away while it’s warm and stretchy. It’s the easiest little showstopper.”
Those commenting on Zainab’s clip expressed gratitude for her guidance. Some admitted they were completely unaware that’s what their halloumi had been lacking, while others confirmed the technique genuinely delivers results.
One viewer commented: “I just ate the halloumi I made. Wish I’d seen this before.”
Someone else posted: “I came back and found your video to comment just after my first bite of this recipe because: YES, it changes everything and it is so delicious, thank you.”
A third contributed: “How do people not soak it first? That’s a must, especially as it helps to draw out the salt. Love this reel.”
Zainab’s grilled halloumi recipe
Ingredients
- 3 blocks of halloumi
- 2 tbsp of vegetable oil
- The juice of 1 large lemon
- 4 tbsp honey
- A pinch of chilli flakes
- 2 sprigs fresh thyme
Method
- Cut the halloumi along the line in the block, then halve again so you get thick pieces.
- Soak in hot water for 10 minutes until it softens up a little.
- Drain and pat until very dry.
- Fry in vegetable oil until golden on both sides.
- Turn the heat down and add lemon juice, honey, and chilli flakes.
- Let it bubble for a minute and then serve warm with fresh thyme.
