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Cypriot cuisine

Grilled halloumi

A salty, firm cheese pan-fried or grilled until golden.

With care: in a safer version

Grilled halloumiCYPRIOT CUISINE
Grilled halloumi — Cypriot cuisine. Photograph of the dish.

Ingredients

  • halloumi cheese
  • olive oil
  • optional dried mint and watermelon

How it is prepared

Slices are fried in a dry or lightly oiled pan for 1–2 minutes a side.

Food safety with low immunity

  • Soft, mould-ripened and market cheeses may be unpasteurised. Choose packaged cheese labelled pasteurised, or use cheese melted in a hot dish.
  • Unpasteurised milk and fermented drinks made from it are considered risky with low immunity.

How to prepare it during treatment

Choose only halloumi labelled as made from pasteurised milk — village halloumi may be raw-milk. Eat it hot; during neutropenia serve watermelon only freshly cut. Very salty.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Refrigerate grilled meat within 2 hours and eat within 1–2 days. Keep raw and cooked meat in separate containers.

Reheating

In a pan, oven or microwave until the centre is steaming hot, not just warm.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
  • Osteoporosis. Dairy is a source of calcium. With osteoporosis, discuss nutrition for bone health with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Cyprus: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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