Cypriot Fried Haloumy Cheese (Saganaki Haloumi)
At a Glance
- Prep
- 4 minutes
- Cook
- 4 minutes
- Total
- 8 minutes
- Servings
- 4 , 4 serving(s)
Categories
- Appetizer
- Breakfast
- Snack
- Cypriot
- Greek
- Middle Eastern
- Pan-frying
- Easy
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Knife, small frying pan
Ingredients
- 8 ounces haloumy cheese (or 250g called "haloom" in Arabic)
- flour, for coating (To be gluten free I use a mix of white rice flour and half the amount of tapioca starch)
- olive oil (best to use unrefined)
- 1 lemon, cut in wedges
- crusty bread (or pita bread or to be gluten free, rice crackers)
Instructions
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.
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