Halloumi Tzaganaki Recipes

FLAMING GREEK CHEESE (SAGANAKI)

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.

HALLOUMI TZAGANAKI

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.

CYPRIOT FRIED HALOUMY CHEESE (SAGANAKI HALOUMI)

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.