Halloumi Cheese Saganaki


Fried cheese. It almost sounds too much, but your mouth can’t help but water. And perhaps I’m doing Halloumi Cheese Saganaki a disservice by reducing it to such simplicity. But that’s what cheese saganaki is; a simple Greek dish, prepared quickly and eaten even faster.

Here I’ve called it halloumi cheese saganaki, but it’s a dish that can be made with any of a number of cheeses. Graviera, kefalograviera, kasseri, kefalotyri or even feta cheese will do the trick. Halloumi, however, is by far the most common of these – excepting feta – and has a texture that lends itself well to pan frying.


Interestingly – and I’ve only just learned this – saganaki is Greek for ‘little frying pan’ and is a term used to describe a plethora of Greek dishes cooked in just such an implement. Cute, I’m sure you’ll agree.

As with my traditional Greek salad recipe, I was compelled to make cheese saganaki after watching Rick Stein’s latest programme.

His recipe is a little more complex, using semolina and sesame seeds. But it is delicious simply coated in plain flour before cooking and topped with a generous dollop of honey and scattering of dried oregano. The sweet honey contrasts the saltiness of the cheese wonderfully. What a dish.

Halloumi Cheese Saganaki

Serves 3-4


  • 200g halloumi cheese, thickly sliced
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 1 tbsp honey
  • ½ tsp dried oregano


  1. Slice your block of cheese into rounds of around 1cm in thickness. Coat in plain flour.
  2. Bring the olive oil up to temperature over a medium flame in a non-stick frying pan.
  3. Gently fry each side of the prepared halloumi until golden brown and crispy.
  4. Set aside to drain on a paper towel, before serving with a generous dollop of honey and a little dried oregano.

Cheese-Saganaki-Recipe Halloumi-Saganaki-Recipe

Cost: Clearly, cheese saganaki isn’t a dish you’d have alone. However, being so simple means it can easily be included as part of a frugal meal. It works wonders beside a Greek salad. And for only £1.75.

20 replies on “Halloumi Cheese Saganaki”

You’re using a lot too much oil here, and the Greeks generally sprinkle with fresh or dried herbs (including a high percentage of mint). A wonderful starter for an English-type meal. Yummy. Essential to dip cheese into water before the flour.

I disagree about the oil and water. Clearly it isn’t essential to dip the cheese into water; halloumi is naturally quite a wet cheese. I also believe that toppings very depending on region, so I’d shy away from making generalisations regarding additional flavourings.

I’m really enjoying the Rock Stein programmes – and I love your fried halloumi! Just back in Spain and we are over run with oregan, so yesterday I cut it all back, picked it over and am now drying it in the sun 🙂

In Cyprus I love fried Haloumi and Lounza (thinly cut cured pork), but back home I make it with back bacon, great for weekend breakfast. Loving Rick Stein’s latest journey too!

I love fried halloumi but haven’t done it like this before. Usually I just dry fry it but next time I’ll try and remember this method. It make a great easy Saturday lunch with a pita bread and a bit of salad.

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