Halloumi Cheese Fingers Recipe

Halloumi cheese: A semi-hard cheese known for its high melting point, perfect for frying or grilling.

Olive oil: Used for frying the halloumi fingers to achieve a golden, crispy texture.

Dried oregano: A herb that adds a touch of earthy flavor to the dish.

When cooking halloumi cheese, make sure the olive oil is hot enough before adding the cheese fingers to the pan. This ensures a crispy exterior while keeping the inside soft and tender. Use a non-stick pan to prevent sticking and achieve an even golden color.

• halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled or fried without melting.

• halloumi cheese - Substitute with firm tofu: Firm tofu can mimic the texture of halloumi when marinated and grilled or fried.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, ideal for frying.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor that complements the dish well.

• dried oregano - Substitute with dried basil: Dried basil provides a slightly sweet and aromatic flavor that can enhance the dish.

• Allow the halloumi cheese fingers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled halloumi fingers in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat until warmed through and crispy.
• For longer storage, freeze the halloumi fingers by laying them out on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to enjoy, reheat the frozen halloumi fingers directly from the freezer in a frying pan over medium heat. Cook until golden and crispy, adding a bit more olive oil if needed.
• Avoid microwaving as it can make the halloumi rubbery.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover halloumi cheese fingers on a baking sheet lined with parchment paper.
  3. Lightly brush them with a bit of olive oil to help retain moisture.
  4. Bake for about 10 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the halloumi cheese fingers in the pan and cook for 2-3 minutes on each side until they are warmed through and regain their crispy texture.

• Air Fryer Method:

  1. Preheat your air fryer to 180°C (350°F).
  2. Place the halloumi cheese fingers in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Microwave Method:

  1. Place the halloumi cheese fingers on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 30-second intervals until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (350°F).
  2. Place the halloumi cheese fingers on the toaster oven tray.
  3. Toast for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Tongs: A tool used to grip and lift objects, useful for turning the halloumi fingers.

• Measuring spoons: Used to measure small quantities of ingredients like olive oil and dried oregano.

• Knife: A sharp tool used to cut the halloumi cheese into fingers.

• Cutting board: A durable board on which to place material for cutting.

• Plate: A flat dish used to serve the cooked halloumi fingers.

Prepare ingredients in advance: Cut the halloumi cheese into fingers and measure out the olive oil and dried oregano ahead of time.

Use a non-stick pan: This reduces the need for extra olive oil and ensures the halloumi fingers cook evenly without sticking.

Cook in batches: If your pan is small, cook the halloumi fingers in batches to avoid overcrowding, which ensures they get crispy.

Preheat the pan: Make sure the olive oil is hot before adding the halloumi to speed up cooking and achieve a golden crust faster.