National Dish Israel: Grilled Halloumi (Recipe)
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Say hello to grilled halloumi, a gloriously simple dish that captures the sunny spirit of the eastern Mediterranean. Firm, salty cheese takes on a golden, crisp crust on the grill while staying soft and squeaky within, paired here with sweet peppers, tender courgette and a bright squeeze of lemon. It comes together in minutes, needs barely any fuss and turns any warm evening into an occasion. Bring a taste of Israel’s vibrant table straight to your own garden or kitchen.
About Grilled Halloumi
Grilled halloumi is a traditional dish that feels tailor-made for warm summer days. The cheese originally hails from Cyprus and is famous for its high melting point, which makes it wonderfully suited to grilling. As it heats, the halloumi develops a golden crust and a savoury, satisfying flavour that turns it into the highlight of any barbecue. This recipe not only brings Mediterranean flair to the table, it is also quick and easy to put together.
Ingredients (serves 1–2)
- 200 g halloumi cheese
- 1 courgette
- 1 pepper (red or yellow)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Lemon juice, to serve
Shopping for the ingredients
To make grilled halloumi at its best, look for fresh, good-quality ingredients. Halloumi cheese is stocked in most well-supplied supermarkets or at an international grocery. Choose courgettes and peppers that look firm and fresh, with taut, glossy skins. It is also worth picking up a bottle of extra virgin olive oil to round out and refine the flavour of your dish.
Preparing the dish
Before you fire up the grill, take a little time to prepare everything thoroughly. Cut the halloumi into slices around 1 cm thick and trim the vegetables into even pieces so they cook at the same rate. It is a good idea to season the vegetables lightly and marinate them with olive oil and oregano to build up the flavour. Let everything rest for a few minutes so the aromas have time to soak in.
Step-by-step instructions
- Preheat your grill or a griddle pan.
- Lightly oil the grill bars to stop anything sticking.
- Lay the halloumi slices on the grill and cook for about 2–3 minutes on each side, until golden brown.
- Grill the prepared vegetables until tender and lightly charred, roughly 4–5 minutes.
- Serve the grilled halloumi together with the vegetables and finish with a squeeze of fresh lemon juice.
Gluten-free / lactose-free version
Happily, grilled halloumi is naturally gluten-free and very low in lactose, which makes it an ideal choice for anyone with intolerances or particular dietary needs. Just make sure that every ingredient you use — especially the olive oil and the spices — is also certified gluten-free. That way you can enjoy this delicious dish without a second thought.
Tips for vegans and vegetarians
Although halloumi is a dairy cheese, you can turn to a plant-based cheese made specifically for grilling to create a vegan version. These alternatives tend to offer a similar texture and flavour, making the dish easy to adapt. Marinated tofu slices are another great option in place of halloumi — they are perfect for soaking up all those Mediterranean aromas, much like the char you get with Grilled Eggplant.
More tips and tricks
To get the most from your grilled halloumi, add it to the grill nice and fresh. Depending on your grill, you might also try a grill mat to keep sticking to a minimum. Experiment with different spices or marinades to unlock new flavours. Above all, take care not to grill the cheese for too long, so it keeps its lovely texture.
Adapting the recipe to your taste
Be creative when you cook your grilled halloumi. Swap the vegetables for whatever you fancy — aubergine or tomatoes work beautifully. You can also scatter over fresh herbs such as basil or parsley to give the dish a personal touch. If you like a bit of heat, a pinch of chilli flakes adds an interesting new dimension, echoing the fiery notes of a Matbucha.
Ingredient substitutions
When it comes to the halloumi, you can also reach for other cheeses such as feta or paneer, both of which take well to the grill. For extra vegetables, grilled asparagus or corn are good additions. The olive oil can be replaced with avocado oil or another flavoursome oil. Just keep the flavour of each element in mind so the finished dish stays harmonious — the same balance you look for in a fresh Israeli Salad.
Drink pairing ideas
Grilled halloumi pairs perfectly with refreshing drinks. A cool glass of white wine or a lively rosé makes an ideal companion. For alcohol-free alternatives, homemade lemonade or sparkling water with citrus fruit works wonderfully to underline the Mediterranean note. Any of these options complements the flavours of your dish beautifully.
Serving and presentation ideas
Presentation can lift the enjoyment of your grilled halloumi enormously. Serve the dish on a large white plate to let the colours of the vegetables shine. Garnish with fresh herbs and a spritz of lemon juice for extra visual appeal. Fine finishing touches such as droplets of olive oil or a little balsamic add further depth, and a warm Pita alongside makes it a complete spread.
A bit of history
Halloumi cheese has a long tradition stretching back to antiquity. It was first made in Cyprus and remains a beloved feature of Mediterranean and Middle Eastern cuisine. As Mediterranean dishes have grown in popularity, halloumi has found its way into many internationally known kitchens too. Today it is enjoyed and loved far beyond its homeland, right across the world and firmly at home in Israeli cuisine.
More recipe ideas
Summary: Grilled Halloumi
Grilled halloumi is a simple and tasty dish that appeals to vegetarians and vegans alike. With just a handful of ingredients you can conjure up an impressive plate, perfect for barbecue evenings or as a starter. The pairing of fresh vegetables with the savoury halloumi brings Mediterranean flair to any table. Let the flavours of Israel inspire you and savour the taste of the Mediterranean.
