← Back to Search Results
frying European, Greek, Middle Eastern, Turkish
Halloumi with Chilli

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I love grilled or fried halloumi, that squeaky, salty, polystyrene-textured sheep’s-milk cheese. Not a very seductive way of describing it maybe, but that, indeed, is what it’s like. You should have no difficulty finding it in cheese shops, Turkish or Greek markets or specialty shops. This is easy to make. You don’t need to do it at the very last minute, but don’t fry the halloumi so far in advance that it’s totally cooled by the time it comes to the table. And if you prefer, by all means broil it. And again, this is the sort of food that you can sit on the table for people idly to eat as they stand around, drink in hand. It looks beautiful, too, which is always an aid to proceedings. If you must, use another cheese such as Munster, Fontina, Gruyere or raclette.

Yield: Makes about 30

Ingredients

  • 2 tablespoons chopped, seeded fresh red chiles (about 2 medium chillies)

  • 2 tablespoons extra-virgin olive oil

  • 18 ounces halloumi , sliced medium-thin (i.e., just under ¼ inch)

  • Juice of ¼ lemon

Directions

Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavors to deepen while you cook the cheese. I use a nonstick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they’re golden brown in parts. When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That’s all there is to it.


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 30 servings.

53kcal (3%)
190mg (8%)
1g
0g
5g (7%)
0g
3g (13%)
1g
0g
15mg (5%)
1g
2g
3mg
12mg
22mcg RAE (1%)
0mg (0%)
84mg (8%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
mexican-everyday Mexican Everyday
by Rick Bayless
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-for-friends Cooking for Friends
by Gordon Ramsay
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-sweet-life The Sweet Life
by Kate Zuckerman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?