by Elisabeth Duckeck

My daughter has recently discovered Cypriot Halloumi cheese!

In Greece, Halloumi is usually pan-fried. You will find it on almost every tavern menu, but it is also a staple in home cooking. If you are looking for new air fryer halloumi recipes, this grated halloumi air fryer method will completely change your routine! The addition of oriental spices is what gives this dish its incredibly unique flavor.

What is Halloumi?

Halloumi (Χαλουμι) is a traditional PDO (Protected Designation of Origin) cheese from Cyprus, traditionally made from sheep’s and goat’s milk. What makes it so unique is its texture; it has a dense protein structure that prevents it from melting when heated. Furthermore, unlike most other cheeses, no lactic acid bacteria are used during its production.

This cheese is an excellent source of protein and calcium, and it is rich in vitamin B2, vitamin D, and magnesium. You can enjoy it cold—as the cheese is traditionally preserved with salt and mint to maintain its shelf life—or warm and pan-fried, which is the most popular way to serve it in Greece. However, some people are hesitant to try Halloumi because of its unique texture, which tends to squeak against your teeth when you chew it.

Cooking tips

For a low-carb or calorie-conscious diet, traditional Halloumi might not be the obvious first choice, as it contains approximately 322 calories per 100 grams. Luckily, you can also find fat-reduced versions on the market that come in at around 250 kcal.

Nevertheless, due to its extremely high protein content, Halloumi keeps blood sugar levels stable and successfully prevents cravings. It also offers vegetarians a firm, protein-rich alternative to meat that provides a satisfying bite. Thanks to its robust, salty flavor, you often only need a small portion to pack a real flavorful punch in any dish.

Tips for the success of your cooking

In this recipe, I use small Greek pita bread for the filling. In Greece, you will find several different types of pita. The most common ones, which you typically get at a Psistaria (ψησταριά) — a traditional Greek grill house or fast-food restaurant — are flatbreads measuring approximately 25 cm.

The first time I made this recipe, I used those larger ones. However, the problem is that they are too thin to cut open and too stiff to be easily folded. Therefore, I highly recommend looking for smaller but thicker pitas that are specially baked to be stuffed and filled. Alternatively, you can use tortillas as a substitute.

If you are planning to use a spice blend like Ras el Hanout to marinate your cheese, I highly recommend looking for a Halloumi that does not contain too much salt. The first time I tried this recipe, I used a different brand than the second time. During my second attempt, the Halloumi turned out far too salty because the marinade and the cheese competed with each other.

Standard Halloumi typically contains between 2.5 and 3.2 grams of salt per 100 grams. To prevent your dish from becoming overpowered, try to find a brand with the lowest sodium content. Alternatively, you can soak the cheese slices in cold water for 10 to 15 minutes before cooking to draw out the excess salt.

Last but not least:

Keep an eye out during your next grocery trip: lately, more brands have started offering specially salt-reduced Halloumi, which contains only 1.0 to 1.5 grams of salt per 100 grams. This is an absolute game-changer if you want to control the seasoning of your recipes perfectly!

I’m not a big fan of including calories and nutritional information in recipes, even though I pay attention to eating a calorie-conscious diet.

The calorie information in my recipes should be considered a guideline and average value. Anyone who really wants or needs to be precise with calories should ALWAYS base their calculations on the specific ingredients they use. Therefore, the actual calorie count may vary from my estimates.

Loved this Halloumi recipe? Find more ideas for dishes with tortilla and follow this link to Burrito with Mushooms

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