Best 3 Halloumi Saganaki Recipes
**Halloumi Saganaki: A Delightful Odyssey of Flavors and Textures**
Embark on a culinary journey to the vibrant shores of Greece with halloumi saganaki, a dish that tantalizes the senses with its unique blend of flavors and textures. Crispy on the outside, tender on the inside, and infused with the aromatic essence of lemon, this delectable dish is a symphony of contrasting sensations. Discover how to recreate this Mediterranean masterpiece in your own kitchen with our collection of carefully curated recipes. Delve into the secrets of pan-frying, baking, and grilling halloumi to achieve the perfect golden crust. Experiment with a variety of accompaniments, from zesty lemon wedges and fresh herbs to tangy sauces, to create a harmonious balance of flavors. Whether you prefer a classic preparation or a more adventurous twist, our recipes will guide you through the process of crafting an unforgettable halloumi saganaki experience.
FLAMING GREEK CHEESE (SAGANAKI)
This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 13m
Yield 2
Number Of Ingredients 7
Steps:
- Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
- Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
- Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g
HALLOUMI SAGANAKI
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
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
Provided by Sara Dickerman
Categories appetizer
Time 25m
Yield Serves 4 to 6 as meze
Number Of Ingredients 13
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:
- Choose the right halloumi: Look for a firm, white, and slightly squeaky halloumi.
- Slice the halloumi evenly: This will help it cook evenly.
- Don't overcrowd the pan: Cook the halloumi in a single layer so that it has room to brown.
- Be patient: It takes a few minutes for the halloumi to get golden brown. Don't rush it, or you'll end up with burnt halloumi.
- Serve immediately: Halloumi is best served hot and fresh off the pan.
Conclusion:
Halloumi saganaki is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're looking for a quick and easy appetizer or a hearty main course, halloumi saganaki is sure to please. The salty, squeaky halloumi cheese is perfectly complemented by the tangy tomato sauce and the creamy feta cheese. Serve it with some warm pita bread or rice, and you'll have a meal that everyone will love.
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