Halloumi Cheese

Store halloumi in its brine or water in an airtight container in the refrigerator. If brine is unavailable, use lightly salted water. Once opened, it's best consumed within a week.

Slice halloumi about 1/2 inch thick for grilling or pan-frying.

Pat the halloumi dry with paper towels before cooking to ensure a good sear.

Avoid overcrowding the pan or grill; cook in batches if necessary.

Serve hot off the grill or pan for the best texture and flavor.

Grilled vegetables (zucchini, bell peppers, eggplant)

Fresh salads with mint and lemon dressing

Watermelon and mint salad

Pita bread or crusty bread

Honey or balsamic glaze for a sweet and savory contrast

Overcooking, which can make it tough and rubbery.

Not drying the surface before cooking, leading to steaming rather than searing.

Trying to grate or melt it like other cheeses; its high melting point means it softens and browns rather than liquefies.