Air-Fryer Halloumi

Creamy, crispy, and easy to make, Air-Fryer Halloumi makes a perfect side for your next Mediterranean feast!

I first tried halloumi at a Middle Eastern restaurant back in college. I wish I remembered the name, but I’m sure it’s still there. Back in 2007, the place already felt like an anchor in the community, tucked a couple of miles away from Minneapolis proper. It was the type of place where everything on the menu was a win.

I’d change my order every time I’d see some delectable plate of deliciousness served to a neighboring table. In fact, the time I ordered the halloumi was because a waiter cruised past us with two plates of it grilled to cheesy perfection. Being half Greek, I initially thought it was saganaki, a cheese my grandparents used to serve on special occasions. Papou (Greek for grandpa) would douse the cheese with orzo or brandy, light a match, and we’d watch the flame cook the cheese till it was crisp and gooey.

I sort of assumed halloumi would have a similar taste and texture, but I was wrong. When cooked, saganaki falls more on the sharp and tangy side, while halloumi remains creamy and mild with a grassy finish. To me, it’s like an earthy mozzarella. Halloumi also has a meatier texture and holds its shape even after grilling. Seriously, you can slice it like a steak. Needless to say, I loved this cheese.

However, I forgot about halloumi for a decade and rediscovered it recently at Cermak. If you haven’t, check it out. This grocery store carries practically any ingredient for every recipe on the planet. I’m only being slightly hyperbolic here.

But I wanted to try something different. Ever since I got an air fryer, I’ve been tossing anything and everything in it, and halloumi seemed like a good candidate. I pretty much air fry anything that sits still long enough, so halloumi didn’t stand a chance. It turns out air-fried halloumi is its own kind of wonderful—golden and crisp on the outside and perfectly tender inside. Even better, it’s ready in minutes. Personally, I like a sprinkle of garlic powder and smoked paprika, but even just a brush of olive oil gets the job done! However you like it, you’ll taste why I fell in love with this cheese so many years ago.

The air fryer—halloumi’s best friend

Grilled halloumi is great. I thoroughly recommend it. But air-fried halloumi? I’m sorry, purists. This is my favorite cooking method for this cheese. Halloumi sports a crazy high melting point, higher than saganaki’s. I’ve made saganaki in the air fryer, and while it tastes good, it turned into a melty mess. On the other hand, halloumi retains its shape, with an almost tofu-like texture. Plus, you can’t beat that crispy exterior. Let’s just say, you’re in for a treat.

How do I store leftovers?

Refrigerate the cheese in an airtight container for up to 3 days. Use the air fryer to reheat—about 2 to 3 minutes at 350°F should do it.

Serving suggestions

I usually serve my halloumi with Tomato-Basil Soup—the contrast of creamy and savory works well together. It’s also a great app for Middle Eastern mains like Turkish Kebab or Chicken Shawarma. If you have time for some marinating, Air-Fryer Greek Chicken is another delicious complement, especially when served with Oven-Roasted Lemon Greek Potatoes!