Saganaki Halloumi Recipe

Heat the olive oil over medium heat in a frying pan big enough to fit all 8 or so halloumi slices 20 to 23cm in diameter.

Saganaki halloumi recipe. Remove the sage and save. Mix the semolina or flour and sesame seeds together. Heat a medium sauté pan over moderate-high heat and coat with oil.

Bring the olive oil up to temperature over a medium flame in a non-stick frying pan. Dip cheese in flour then egg then breadcrumbs before frying until crisp. Shake off any excess flour.

Heat olive oil over medium heat in a large skillet big enough to fit all halloumi slices. Place your slab of cheese under running tap water then dredge in all-purpose flour. Season the cheese on both sides with salt and place in the pan.

Cook tomato paste with herbs and spices then place shrimps prawns or mussels along with cubed feta into the frypan and cook for 10 minutes. Cut the Halloumi cheese into 14 inch thick bite-size slices. Clearly cheese saganaki isnt a dish youd have alone.

Cook until well browned on the bottom about 4 minutes. Melt the butter in a cast iron pan add the sage leaves and cook until crispy. Gently fry each side of the prepared halloumi until golden brown and crispy.

Tuck all the shrimp into the sauce spacing them evenly throughout the pan then lightly shake the pan to settle the shrimp under a blanket of sauce. Dip the slices in the beaten egg then roll in the flour mix. Halloumi Cheese Dry excess moisture from the cheese and place in paper towels.