Super simple. I patted dry a 225g block, sliced it into ½-inch thick slabs (no need to go too thin), and heated a dry non-stick pan over medium-high heat. No oil required – the cheese releases its own buttery-like fats as it warms. I fried each side for about 90 seconds until I got a deep, golden-brown crust.
I finally tried frying halloumi cheese, and I completely understand the hype now. If you’ve only ever eaten it cold or at room temperature, you’re missing out. Searing it in a hot pan transforms this unique cheese into something truly special. frying halloumi cheese
Absolutely. Next time, I’m doubling the amount. Super simple