Best 2 Cypriot Fried Haloumy Cheese Saganaki Haloumi Recipes
In the vibrant culinary landscape of Cyprus, there's a dish that captures the essence of Mediterranean delight: Cypriot fried halloumi cheese, also known as Saganaki Halloumi. This delectable dish showcases the unique flavor and texture of halloumi, a semi-hard cheese made from sheep's or goat's milk, or a mixture of both. With its golden-brown exterior and tender, slightly salty interior, halloumi stands as a proud ambassador of Cypriot cuisine. This article presents a collection of carefully curated recipes that unveil the diverse preparations of Cypriot fried halloumi cheese. From the classic Saganaki Halloumi, pan-fried until golden perfection, to creative variations that tantalize the taste buds, these recipes offer a delightful journey into the culinary heart of Cyprus. Whether served as an appetizer, main course, or even as a flavorful addition to salads and sandwiches, Cypriot fried halloumi cheese promises an unforgettable taste experience. Prepare to embark on a culinary adventure as we explore the enticing world of Saganaki Halloumi, where tradition and innovation blend to create a symphony of Mediterranean flavors.
Check out the recipes below so you can choose the best recipe for yourself!
CYPRIOT FRIED HALOUMY CHEESE (SAGANAKI HALOUMI)
With gluten free option. A very quick to prepare tasty meze. We enjoy this as a delicious breakfast item or it could always be a snack! I serve it with pita bread but a crusty bread would be very good. Modified from The Complete Middle East Cookbook by Tess Mallos, Cyprus section.
Provided by UmmBinat
Categories Breakfast
Time 8m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut cheese into 1/4 inch slices, dip in water and dredge in flour if desired (I do like it this way).
- Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
- Squeeze some lemon on top and serve with rest of the lemon wedges and a crusty bread or some pita to dip into the lemon flavoured oil.
Nutrition Facts : Calories 192.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 36.4, Sodium 549, Carbohydrate 6.1, Fiber 0.4, Sugar 0.4, Protein 11.3
THE TRADITIONAL CYPRUS SANDWICH WITH HALLOUMI, ONIONS AND TOMATO
I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheep's milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination.
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 1 Cyprus Sandwich, 1 serving(s)
Number Of Ingredients 9
Steps:
- Put 2 teaspoons of the olive oil into a frying pan and cook the onions over a medium heat until soft and slightly coloured, set aside.
- Put the remaining 1 teaspoon of oil into the frying pan and fry the halloumi slices over a medium to high heat on both sides, until golden brown and crispy around the edges.
- Cut the roll in half, and place the halloumi slices on one half and then squeeze the lemon juice over the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before adding the sliced tomatoes and cooked onions.
- Place the other half of the roll on top of the cheese and the filling. Gently press the two halves together.
- Put the filled roll into a pre-heated griddle, Panini, George Foreman or sandwich grill for about 2 minutes, or until the bread roll is crisp and golden brown.
- Serve immediately with fresh lettuce leaves and a handful of black olives -- and don't forget the ice cold Keo or Efes beer!
Nutrition Facts : Calories 313.7, Fat 16.2, SaturatedFat 2.2, Sodium 316, Carbohydrate 36.1, Fiber 2.9, Sugar 4.6, Protein 6.8
Tips:
- Choose the right halloumi: Look for halloumi that is firm and white, with a slight yellow tinge. Avoid halloumi that is too soft or crumbly.
- Cut the halloumi properly: Cut the halloumi into slices or cubes of about 1/2-inch thickness. If you cut the halloumi too thin, it will be difficult to handle and may fall apart. If you cut it too thick, it will take longer to cook and may not be as crispy.
- Heat the pan properly: Make sure the pan is hot before you add the halloumi. If the pan is not hot enough, the halloumi will stick to the pan and may burn.
- Do not overcrowd the pan: Do not overcrowd the pan with halloumi slices or cubes. If you overcrowd the pan, the halloumi will not cook evenly and may become soggy.
- Cook the halloumi until it is golden brown: Cook the halloumi until it is golden brown on both sides. This will ensure that the halloumi is cooked through and has a crispy exterior.
- Drain the halloumi on paper towels: After you have cooked the halloumi, drain it on paper towels to remove any excess oil.
Conclusion:
Cypriot fried halloumi cheese, also known as saganaki halloumi, is a delicious and easy-to-make appetizer or main course. It is a popular dish in Cyprus and is often served with tzatziki sauce, grilled vegetables, or fresh fruit. Halloumi is a semi-hard cheese that is made from sheep's milk, goat's milk, or a combination of both. It has a high melting point, which makes it ideal for frying or grilling. When cooked, halloumi becomes golden brown and crispy on the outside and soft and chewy on the inside. It has a salty and slightly tangy flavor.
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