{"id":6479,"date":"2026-10-21T03:52:28","date_gmt":"2026-10-21T08:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-grilled-halloumi\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-grilled-halloumi","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-grilled-halloumi\/","title":{"rendered":"How to Make Grilled Halloumi, the Lebanese Way"},"content":{"rendered":"

Squeaky white cheese seared until golden and soft inside, then finished with olive oil, za’atar and fresh mint. Ten minutes, start to finish.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n5 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n6 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n4 as part of a mezze<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegetarian<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Halloumi, called halloum in Lebanon, is a firm white brined cheese traditionally made from sheep’s and goat’s milk, often mixed with cow’s milk today. It is closely tied to Cyprus, but it has long been made and eaten across Lebanon. Because it holds its shape when heated, it is perfect for grilling: the outside turns golden and the inside goes soft and slightly stretchy.<\/p>\n

Grilled halloum, halloum mishwi, is a hot mezze, a breakfast with tomatoes, cucumber and olives, and a favorite filling for a quick sandwich with za’atar. The secret is high heat, short cooking and eating it straight away, before it cools and turns rubbery.<\/p>\n

Ingredients<\/h2>\n

For the cheese<\/h3>\n