Saganaki And Halloumi
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Saganaki refers to various Greek appetizers which are prepared in a small two handled heavy bottomed frying pan itself called a saganaki or saganiThe most common traditional Greek recipes cooked in that kind of pan include mussels saganaki and shrimp saganaki with the most popular being this simple and delicious cheese saganaki.
Saganaki and halloumi. Halloumi is the Cypriot version of saganaki. The word saganaki in Greek means little frying pan and it is also the name given to the grilling cheese famously fried and flambéed in a saganaki and popular all over Greece as a shared starter. I had something very similar to saganaki at a restaurant but I dont think it was saganaki.
If you thought people went crazy over fried halloumi cheese then wait till you see what saganaki cheese does to them. Nothing fancy here as the idea was to surround the saganaki with a tidy basic salad featuring simple complementary Greek flavors like herbs tomatoes peppers and Kalamata olives and just one jalapeño to provide a little kick I just cant resist. Halloumi cheese from Cyprus can also be used to make Saganaki.
Primarily made of sheeps milk it is buttery in flavour amounts of salt vary from brand to brand and its usually packed in a brine with some dry mint. The key is in the quick cooking but also buying good quality cheese. 2 tbsp plain flour.
Halloumi saganaki is a Greek dish where halloumi is pan-fried in olive oil and finished with fresh lemon juice and dried oregano for a tangy salty and savory meze. ½ tsp dried oregano. Bring the olive oil up to temperature over a medium flame in a non-stick frying pan.
3 tbsp olive oil. It goes a bit darker when you fry it and squeaks when you chew it. In a saganaki pan small cast-iron or stainless steel skillet over high heat the oil until it shimmers.
Halloumi Cheese Saganaki. Halloumi is the Cypriot version of saganaki. Saganaki dont confuse it with prawn saganaki is fried.
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