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How to Cut Halloumi for Grilling and Frying
How should you cut halloumi? Pat the block dry, then slice it into slabs about 1/3" to 1/2" thick for grilling or pan-frying, or cut it into 1" cubes for skewers and salads. Thicker slices stay soft inside while the outside gets golden. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Halloumi is firm and a little squeaky, and a sharp, long blade cuts clean slabs in one stroke without tearing.
Halloumi is a brined cheese, traditionally from Cyprus, that holds its shape when heated, which is why it can be grilled or fried until golden instead of melting.
Cuts at a glance
| Cut | Thickness | Best for |
|---|---|---|
| Slabs | 1/3" to 1/2" | Grilling, pan-frying, burgers |
| Cubes | About 1" | Skewers, salads, roasting trays |
| Fries/sticks | 1/2" sticks | Fried halloumi "fries" |
| Thin slices | 1/4" | Quick pan-frying, sandwiches |
Cutting halloumi
Remove the halloumi from its brine and pat it dry thoroughly. Moisture causes spitting in the pan and prevents a good crust. Lay the block flat and slice straight down into even slabs. Even thickness means even cooking. For cubes, cut slabs first, then cut them into strips and then cubes. For fries, cut slabs into 1/2" sticks.
Getting a golden crust
- Dry it well. Pat the slices with paper towels.
- Use medium-high heat. A hot pan or grill browns the outside before the inside gets rubbery.
- Use little or no oil in a nonstick or well-seasoned pan; brush the grill grates lightly with oil.
- Don't move it too early. Let it release on its own once browned, then flip.
- Serve right away. Halloumi is best hot; it firms up and turns squeaky as it cools.
Serving ideas
- Grilled slabs with watermelon and mint
- Cubes on skewers with peppers, onions and zucchini
- Slabs in a burger bun instead of meat
- Fried sticks with a yogurt dip
- Pan-fried slices with honey and chili flakes
Halloumi vs other grilling cheeses
Halloumi's high melting point is what makes it special. Paneer and Latin American queso para freír behave similarly and are cut the same way. Softer cheeses like mozzarella melt instead of browning, so they don't work for grilling as slabs.
Salty? Try soaking
Halloumi is stored in brine and can be quite salty. If you prefer it milder, soak slices in cold water for 15 to 30 minutes before cooking, then pat dry.
Storing
Unopened halloumi keeps for a long time in the fridge. Once opened, store leftovers submerged in salted water in a sealed container and use within a few days. For a vegetable side, see grilled zucchini. For another firm cheese to cube, see how to cut paneer.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Clean slabs in one stroke.
Lionswood Teak Cutting Board, Medium Size ($169). A sturdy board for prep and serving.
FAQ
What's the best knife for cutting halloumi?
A sharp chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) cuts firm halloumi into clean, even slabs.
How thick should halloumi slices be?
About 1/3" to 1/2" for grilling and frying.
Do you need oil to fry halloumi?
Little or none in a nonstick pan; lightly oil grill grates.
Why is my halloumi rubbery?
It cooled or was cooked too long. Serve it hot.
How do you make halloumi less salty?
Soak slices in cold water for 15 to 30 minutes, then pat dry.
