How To Cook Halloumi

| Problem | Cause | Solution | |--------|-------|----------| | Rubbery texture | Slices too thin or overcooked | Keep ½-inch thick; cook just until brown | | No browning | Wet surface or pan too cool | Pat dry thoroughly; medium-high heat | | Stuck to pan | Flipped too early | Wait for release; oil pan properly | | Too salty | Brine residue | Soak slices in cold water for 5 min, then pat dry | | Puffs up in middle | Air trapped under crust | Pierce gently with a fork before cooking |

Halloumi is best eaten – it becomes chewy and squeaky as it cools. how to cook halloumi