Halloumi Saganaki Recipes

HALLOUMI SAGANAKI

Halloumi Saganaki image

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

Ingredients

2 tablespoons extra-virgin olive oil
1 (8.8 ounce) package halloumi cheese, cut into 8 slices
1 large lemon, juiced, or more to taste
2 pinches dried oregano

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

Halloumi Tzaganaki image

Provided by Sara Dickerman

Categories appetizer

Time 25m

Yield Serves 4 to 6 as meze

Number Of Ingredients 13

Ingredients

1 large (8-ounce) Vidalia onion
2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed
12 anchovy fillets in oil, drained
1/2 cup finely julienned roasted red peppers
1/2 cup pitted Kalamata olives
16 capers
1/4 cup loosely packed parsley leaves
1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)
1/4 cup loosely packed mint leaves
1 1/2 teaspoons freshly squeezed lemon juice, or as needed
Kosher salt and freshly ground black pepper
8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices
Rustic bread, for serving

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

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