Cyprus's iconic cheese, grilled — thick slices of high-melting-point halloumi seared until golden and squeaky outside and softly molten within, finished with lemon, olive oil, and dried mint.
Halloumi (hellim) is the PDO Cypriot cheese made from sheep and goat milk, famous for holding its shape over heat. Grilling it is the simplest and most beloved Cypriot meze.
Bite grilled halloumi while it is hot and it squeaks against the teeth, the seared crust giving way to a warm, soft, faintly molten interior — salty, milky, and tangy. The lemon cuts the richness, the dried mint lifts it, the olive oil rounds it. Eaten the moment it leaves the heat, before it firms again, it is the purest taste of the island.
Halloumi's high melting point comes from being cooked and folded during making, which denatures the proteins so it softens but won't run when heated. A hot dry surface caramelizes the exterior into a squeaky crust while the inside merely warms and softens. Acid and mint balance the salt.
Variations
With watermelon (the classic summer pairing). Wrapped in vine leaves first. With a honey-and-sesame drizzle. Pan-fried in a sandwich. With caper leaves. Grilled on skewers with vegetables.
On the Palate
Where Grilled Halloumi sits in the Cypriot flavor cloud
Grill the slabs on a hot, dry surface just long enough to caramelize a golden crust while the inside only warms and softens — halloumi won't run, but overcooking makes it rubbery and squeaky-hard.
Ingredients
Serves 4How it's made
6 steps · 10 min active + 5 min waiting
- 14 min
Slice 250 g halloumi into 1-cm thick slabs; pat dry.
- 23 min
Heat a griddle or grill pan to medium-high; brush lightly with olive oil.
- 36 min
Grill the slices 2-3 min per side until deep golden grill marks form.
Watch outLeave each side alone until deep golden grill marks form — moving it too soon tears the crust before it sets.
- 41 min
Arrange on a plate.
- 52 min
Squeeze over the juice of 1/2 lemon and drizzle with olive oil.
- 62 min
Scatter with dried mint and cracked pepper; serve immediately while soft.
Watch outServe it straight away while it's still soft and squeaks gently, not after it's had time to firm up.
