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Appetizers

Halloumi Saganaki

The Quirky Foodster Team

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2
Servings

Ingredients

  • 250 g (9 oz) Halloumi cheese, sliced 1cm thick
  • 2 tbsp Plain flour
  • 2 tbsp Olive oil
  • 1 Lemon, cut into wedges
  • 1/2 tsp Dried oregano

Method

  1. Pat halloumi slices dry with paper towel.
  2. Dust lightly with flour on both sides, shaking off excess.
  3. Heat olive oil in a frying pan over medium-high heat until shimmering.
  4. Fry halloumi for 90 seconds per side until deep golden brown.
  5. Transfer to a plate, sprinkle with oregano and serve immediately with lemon wedges.

Introduction: Served in nearly every meze spread across the island, pan-seared halloumi is Cyprus's signature
appetizer.

Cultural Background: Served in nearly every meze spread across the island, pan-seared halloumi is Cyprus's signature
appetizer. The cheese's high melting point, a result of being made from a mix of goat and sheep milk,
allows it to fry to a golden crust while staying firm inside — a texture unique among Mediterranean
cheeses.

Variations: Vegetarian. No authentic vegan version; halloumi is a sheep and goat milk cheese.

Storage: Best served fresh; not suitable for storing once cooked.

Reheating: Reheat briefly in a hot dry pan for 20 seconds per side; texture suffers if microwaved.

Nutrition: Per serving: ~290 kcal, 17g protein, 21g fat, 8g carbohydrate.

FAQs

Q: Why does halloumi not melt like other cheeses?
A: Its high protein content and traditional production method give it a very high melting point.

Q: Is this dish gluten-free?
A: Use a gluten-free flour or cornflour dusting to make it gluten-free.

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