Best 2 Halloumi Saganaki Recipes

Halloumi saganaki is a traditional Greek dish that showcases the unique flavor and texture of halloumi cheese. This simple yet delicious recipe involves pan-frying halloumi until golden-brown and crispy on the outside, while maintaining a soft and flavorful interior. The cheese is typically served with a tangy and aromatic sauce made from tomatoes, onions, peppers, and herbs, adding depth and complexity to the dish. Whether you're looking for a quick and easy appetizer or a hearty main course, halloumi saganaki is sure to satisfy your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

HALLOUMI SAGANAKI

Halloumi Saganaki image

Halloumi is pan-fried in olive oil and finished with fresh lemon juice and dried oregano for a tangy, salty, and savory meze. Serve with crusty bread for mopping up the pan juices.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons extra-virgin olive oil
1 (8.8 ounce) package halloumi cheese, cut into 8 slices
1 large lemon, juiced, or more to taste
2 pinches dried oregano

Steps:

Heat olive oil over medium heat in a large skillet big enough to fit all halloumi slices.
Once oil is hot but not smoking, add halloumi. Cook until well browned on the bottom, about 4 minutes. Flip and cook the other side until browned, about 3 minutes. Pour lemon juice over browned halloumi and let reduce slightly.
Remove from heat and sprinkle with oregano. Serve hot.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 4.9 g, Cholesterol 46.8 mg, Fat 22.5 g, Fiber 1.5 g, Protein 13.6 g, SaturatedFat 10.3 g, Sodium 687 mg

HALLOUMI TZAGANAKI

Halloumi Tzaganaki image

Provided by Sara Dickerman

Categories appetizer

Time 25m

Yield Serves 4 to 6 as meze

Number Of Ingredients 13

Ingredients

1 large (8-ounce) Vidalia onion
2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed
12 anchovy fillets in oil, drained
1/2 cup finely julienned roasted red peppers
1/2 cup pitted Kalamata olives
16 capers
1/4 cup loosely packed parsley leaves
1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)
1/4 cup loosely packed mint leaves
1 1/2 teaspoons freshly squeezed lemon juice, or as needed
Kosher salt and freshly ground black pepper
8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices
Rustic bread, for serving

Steps:

Preheat a grill or broiler to high. Cut the onion crosswise into 1/2-inch slices, keeping the rings intact. Lay the slices in one layer on a baking sheet and drizzle with 1 tablespoon of the olive oil. Grill or broil, flipping once, until browned and crispy on the edges, about 5 minutes per side. Cool to room temperature.
In a medium mixing bowl, combine the onions, anchovies, red peppers, olives, capers, parsley, dill and mint. Dress with the lemon juice, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting the amounts as needed to taste.
Place a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the halloumi until browned on both sides. Transfer to a platter and top with salad and serve with bread.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

Tips for Making the Best Halloumi Saganaki:

Use High-Quality Halloumi: Opt for a firm and fresh halloumi cheese that is not too salty. This will ensure a delicious and satisfying dish.
Slice the Halloumi Properly: Cut the halloumi into even slices to ensure even cooking and a crispy exterior.
Heat the Pan Thoroughly: Make sure the pan is hot before adding the halloumi. This will help create a golden brown crust on the outside of the cheese.
Don't Overcrowd the Pan: Avoid overcrowding the pan with halloumi slices. This will prevent them from cooking evenly and becoming soggy.
Flip the Halloumi Carefully: Use a spatula to carefully flip the halloumi slices once they are golden brown on the bottom. Be gentle to avoid breaking the cheese.
Add the Sauce: Pour the tomato sauce over the halloumi slices and let it simmer for a few minutes to allow the flavors to meld.
Serve with Warm Pita Bread: Halloumi saganaki is traditionally served with warm pita bread. This allows you to scoop up the delicious cheese and sauce.

Conclusion:

Halloumi saganaki is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its crispy exterior, tender interior, and flavorful sauce, it is sure to be a hit with everyone who tries it. Whether you are a fan of Mediterranean cuisine or simply looking for a new and exciting dish to try, halloumi saganaki is definitely worth a try.