Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 25

SAGANAKI PAN-SEARED HALLOUMI

Wherever you go in Greece you will find saganaki on the menu, usually as a meze or an appetizer. The name is derived from the two-handled small frying pan (skillet) in which it is cooked – a saganaki. Halloumi works well as it has a higher melting point than other cheeses and keeps its shape better when fried.

SERVES 4

PREP 10 MINUTES

COOK 8–10 MINUTES

450g (1lb) halloumi, cut into thick slices

1 large free-range egg, beaten

6 tbsp semolina

3 tbsp olive oil

crusty bread or warm flatbreads, to serve

LEMON AND GARLIC DRESSING

2 tbsp fruity green olive oil

juice of 1 lemon

1 garlic clove, crushed

1 tbsp capers

a handful of mint or flat-leaf parsley

Make the lemon and garlic dressing: blitz all the ingredients in a blender until smooth.

Dip the halloumi into the beaten egg and then coat with the semolina, shaking off any excess.

Heat the olive oil in a large frying pan (skillet) set over a medium heat. When the oil is really hot, add the halloumi, a few slices at a time, and fry for about 2 minutes each side until golden brown, crisp and crusty. Remove and drain on kitchen paper (paper towels).

Serve the fried halloumi straight from the pan, drizzled with the lemon and garlic dressing and with some bread to soak up any leftover dressing.

VARIATIONS

• Drizzle with warm runny honey and sprinkle with black or white sesame seeds.

• Drizzle with freshly squeezed lemon juice and sprinkle with dried or fresh oregano.

• Use kefalotiri cheese instead of halloumi.