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

Ingredients:

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

Method:

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.

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.