Saganaki haloumi

Saganaki haloumi

Fried haloumi

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g haloumi cheese
flour, for coating, optional
olive or corn oil, for pan-frying
1 lemon, cut in half, plus extra lemon wedges to serve
crusty bread, to serve

Method

  1. Cut the cheese into 5 mm slices and coat them with flour if desired.
  2. Heat enough oil in a small, two-handled frying pan (saganaki) to cover the base to a depth of 5 mm. Fry the cheese over medium – high heat for about 1 minute each side. Squeeze lemon juice to taste onto the cheese.
  3. Place the pan on a heatproof plate and take immediately to the table. Serve with additional lemon wedges and eat with crusty bread dipped into the lemon-flavoured oil in the pan — a tasty meze that is very quick to prepare.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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