Appetizers
Halloumi Saganaki
Ingredients
- - Halloumi cheese, sliced 1cm thick — 250 g (9 oz)
- - Plain flour — 2 tbsp
- - Olive oil — 2 tbsp
- - Lemon, cut into wedges — 1
- - Dried oregano — 1/2 tsp
Method
- Pat halloumi slices dry with paper towel.
- Dust lightly with flour on both sides, shaking off excess.
- Heat olive oil in a frying pan over medium-high heat until shimmering.
- Fry halloumi for 90 seconds per side until deep golden brown.
- 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.