Arabic & Levantine Pantry Guide
Halloumi (Jibnet Halloum): The Golden Squeaky Grilling Cheese of the Levant
Halloumi (known in Arabic as jibnet halloum) is a semi-hard white brined cheese native to Cyprus and the Levant, famous for its high melting point. When seared in a skillet or placed directly on the grill, it holds its shape while developing a blistered golden crust and a warm, milky interior.
Why Halloumi Holds Its Shape Over High Heat
Unlike melting cheeses, halloumi curds are gently poached in hot whey before being pressed, salted in brine and folded in half – often with a sprinkling of dried mint leaves tucked inside. Heating the curds during cheesemaking tightens the protein structure so that slices of halloumi brown and caramelise in a hot pan without running, giving the cheese its signature gentle 'squeak' when bitten.
From Levantine Breakfasts and Saj Wraps to Watermelon Salads
Across Lebanon, Syria, Palestine and Jordan, thick slices of pan-fried halloumi sizzled in a little olive oil or ghee are a highlight of weekend breakfasts and Ramadan suhoor. Served sizzling hot alongside ripe tomatoes, crisp Persian cucumbers, olives, fresh mint and a dusting of zaatar, halloumi is also tucked into warm saj flatbread with rocket and a drizzle of pomegranate molasses, or paired in summer with chilled wedges of sweet watermelon.
How Halloumi Compares with Nabulsi and Akkawi Cheese
While Nabulsi cheese is heavily brined, studded with nigella seeds and mahlab, and desalted for stretchy kunafa, and Akkawi melts into a smooth blanket on manakish flatbreads, halloumi is mildly salted and ready to sear straight from the pack without soaking.