Hi Y'all, bought two packs of haloumi cheese really cheap as it was about to go past its use by date. Need to cook it up now/soon. Fried one tonight.... is nice, bit salty so cant eat to much but is there anything else that can be done with it? This lot i cooked tonight 'squeaks' as you eat it, is that normal?

dibble35 - 2012-08-14 18:37:00

You can grate it over a salad. Put the fried cheese into a salad. Put it in a schnitzel. Yes it does squeak. Interesting texture, some like it, some don't.

vmax2 - 2012-08-14 18:56:00

Yes normal for it to squeak, if you find it too salty let sit in cold water for a little while, and pat dry before frying.
As for uses it can be grated into patties, marinated before frying and added to wraps etc. Add into spinach and cheese pies. I love it just fried added ontop of a couscous salad, then drizzled with a garlic cucumber yoghurt dressing, with lots of fresh mint and coriander.....

ruby19 - 2012-08-14 19:02:00

Haloumi & Spinach Pie (gluten-free)
Base:
300g cauliflower, steamed until just tender, cooled, coarsely grated
185-200g haloumi (Zany Zeus is excellent), coarsely grated
2 large eggs, beaten
2 rounded tsp coconut flour
1/2t dried mint
Pepper

Topping:
200g cooked spinach, liquid firmly pressed out, finely chopped
1 shallot (or 1/4 red onion), finely chopped
2 cloves garlic, finely chopped
1/2t dried mint
Zest of 1/2 lemon, finely grated
Pepper
50g crème fraiche
12-15 black olives, well drained

Method
Set oven to 200C.
Combine grated cauli, haloumi and eggs, sprinkle in the coconut flour and dried mint and gently combine. Stand for a couple of minutes to allow the coconut flour to absorb the free liquid. Add a further 1/2 tsp if necessary.
Transfer 2 heaped tab. of the mixture into another bowl to be used in the topping.
Line an oven tray with baking paper (or oil it heavily with olive oil) and spread the rest of the mixture on it to form a base approx. 24cm in diameter and 1cm thick.
Bake approx 15 minutes until golden brown.
Meanwhile make the topping by combining the reserved base mixture with the spinach, shallot, garlic, dried mint, lemon zest, pepper and crème fraiche.
When the base is golden brown, spread the topping carefully and evenly over it, arrange olives on top and press down gently.
Bake a further 10 -12 minutes until the topping is hot  and the olives slightly wrinkled.  
Serve hot, warm or cold.

davidt4 - 2012-08-14 19:28:00

Haloumi, Watermelon & Mint Salad

serves 6

1 kg watermelon in chunks, deseeded
2 tsp olive oil
500g haloumi, in 1 cm slices
bunch of mint, leaves only
20 ml ev olive oil
1 lemon

Arrange watermelon in serving dish.

Fry haloumi in oil about 2 min each side until golden brown. Arrange on top of watermelon, add mint leaves, trickle with oil and squeeze lemon over.

davidt4 - 2012-08-14 19:29:00

Haloumi & Potato Bake (Nigella Lawson)

Serves 2 – 3

1 large sweet potato in 4 cm cubes
1 large firm potato in 2.5 cm cubes
1 red onion in segments
1 yellow pepper in 2.5cm squares
1 red pepper in 2.5cm squares
½ head garlic separated
4 tab olive oil
black pepper
125 haloumi sliced very thinly

Heat oven to 200C

Put everything but haloumi into large roasting pan and toss well. Bake 45 min until cooked and starting to brown. Remove from oven and turn oven (or grill) up to maximum. Place the cheese on top and put back in oven for 5 – 10 min until cheese has softened and is stating to brown.

davidt4 - 2012-08-14 19:29:00

Thanks for those ideas, might soak it in water this time to get rid of the saltiness. Like the idea of it in wraps....with some salad... its substantial enough to not need meat with it.

dibble35 - 2012-08-15 07:02:00

Wel I soaked it in water as suggested and yummy..... just had it with fried onions and mushrooms and really enjoyed it. Will buy it again if its ever on special/reduced to clear (was $9.?? down to $2.80)

dibble35 - 2012-08-15 18:28:00

for lovers of haloumi ..

bev00 - 2013-08-15 23:13:00

bev00 wrote:

for lovers of haloumi ..

......is there more???

jynx66 - 2013-08-16 07:09:00

Haloumi Kebabs (Hugh Fearnley-Whittingstall)

serves 4

Marinade:

3 tab olive oil
handful of thyme, leaves only, finely chopped
handful of mint, finely chopped
1 tsp clear honey
½ tsp chilli flakes

Kebabs:

450 g haloumi in cubes
250 small potatoes, cooked (or equivalent eggplant, zucchini, capsicum)
200g cherry tomatoes
bay leaves

Marinade for about 10 min, thread on to skewers. Grill over medium heat about 10 minutes or until starting to blister.

Serve with yoghurt & mint, hummus etc.

davidt4 - 2013-08-16 08:59:00

For a nibble: wrap bite size pieces of haloumi in wilted spinach, then bacon. Secure with a toothpick and throw under the grill, turning once until bacon is cooked. (Or use pancetta).

rarogal - 2013-08-16 14:11:00

Jamie O 30 minute meal, indian spiced steak, salad and paneer cheese. I am going to try it substituted with haloumi.

wendalls - 2013-08-17 08:43:00

I can vouch for DT4's Spinach & Haloumi Pie.

bedazzledjewels - 2013-08-17 10:23:00

This message was deleted.

cookessentials - 2013-09-12 12:09:00

too lovely to lose

bev00 - 2014-09-13 00:26:00

I adore it - never get sick of it and love the texture and the saltiness

motorbo - 2014-09-13 16:54:00

motorbo wrote:

I adore it - never get sick of it and love the texture and the saltiness

Me too. Thanks to those who posted recipes. Will definitely be bookmarking to come back to this thread.

scarlettnz - 2014-09-13 18:14:00

bedazzledjewels wrote:

I can vouch for DT4's Spinach & Haloumi Pie.

Me too - so I bumped it up. It is on the menu later this week.

uli - 2015-09-08 11:40:00

Excellent, have some in the fridge that hubby bought on a whim while picking up some other stuff for me... bit clueless about it besides - fry - now I have a lot of other ideas the problem is going to be choosing just one. :)

sampa - 2015-09-08 12:16:00

sampa wrote:

Excellent, have some in the fridge that hubby bought on a whim while picking up some other stuff for me... bit clueless about it besides - fry - now I have a lot of other ideas the problem is going to be choosing just one. :)

Try post #4 - absolutely delicious!

uli - 2015-09-08 12:43:00

I love this stuff and have recently been having it for pudding:

Grill haloumi on one side in a small fry pan over a medium heat
When the side has brown add half T brown rice syrup 1t butter, and 1t of finely chopped mint, thyme or rosemary. Then flip the cheese and brown the other side. Add 1T chopped walnuts and cook until lightly browned. Squeeze over some lemon and toss until it looks a bit caramalised. East immediately.

Edited by awoftam at 5:46 pm, Wed 9 Sep

awoftam - 2015-09-09 17:45:00

I love haloumi with slices of pears and walnut halves in a lettuce/greens salad. I just grill slices in mini oven and cut into pieces before adding to the salad mix

meetee - 2015-09-14 20:01:00

Have haloumi need ideas

bev00 - 2016-09-14 00:01:00

This recipe is really good, you could easily use haloumi instead of the feta.
http://www.bbcgoodfood.com/recipes/pan-cooked-feta-beetroot-
salsa-bean-mash
When I cooked the cheese I used cornflour, with a little seasoning, you could add a littlr chilli, or cayene for a subtle heat....

ruby19 - 2016-09-14 07:20:00

bump

bev00 - 2017-09-10 00:22:00

Is it just me or is it completely tasteless? I prefer tofu as at least that takes on the flavour of what you cook it with.

norse_westie - 2017-09-10 08:44:00

It's not tasteless to me; good haloumi tastes fresh and milky, salty, slightly acidic and slightly sweet from the caramelisation after grilling. Good brands are Zany Zeus, Food Snob and Lemnos. Home made is even better.

davidt4 - 2017-09-10 10:46:00

So glad this thread is here. I too bought some cheap use by date as well.
A friend makes a very good meat loaf and inserts haloumi through the loaf. I haven't yet tried this but he said it's delicious.

glasshalfull - 2017-09-10 13:28:00

Terrible stuff, I can't see the attraction myself, I tried to like it though, truly, madly.

rainrain1 - 2017-09-10 18:14:00

I tried to cook some off tonight for our salad, blimen well stuck and didnt go lovely and golden all over.

molly37 - 2017-09-10 20:06:00

molly37 wrote:

I tried to cook some off tonight for our salad, blimen well stuck and didnt go lovely and golden all over.

What did you cook it in? I just cook mine in butter and drizzle with lemon its divine. Although, you need to have a good one. I have used cheaper haloumi in the past and have found it tasteless, non squeaky and far too soft.

awoftam - 2017-09-11 19:53:00

I love haloumi - some nice ideas in this thread I'll be trying for sure

gshj - 2017-09-12 14:40:00

This message was deleted.

nzdoug - 2017-09-12 20:56:00

bump

bev00 - 2018-09-05 20:53:00

bump

bev00 - 2019-09-03 22:32:00

Actually used it last night in pork meat balls with Metaxa sauce on pasta.
Cut small cubes of haloumi and rolled the pork around it, then baked on low heat.

Had the left overs for lunch today.

smallwoods - 2019-09-03 23:15:00

Just an aside, -most cheeses freeze just fine. Handy if you happen on those short-dated cheeses. I recently spotted some good-quality Brie cheeses in what I call the 'Chuck-Out Bin' for $1.60 each. I took 9 of them, left plenty for others. Still have a few in the freezer.

schnauzer11 - 2019-09-04 15:04:00