The first time I tried Halloumi cheese was back in the 80’s – my mom brought some home from a Cypriot friend who got the cheese from another Cypriot friend who made the cheese herself.
It’s safe to say Halloumi cheese has gone beyond “cult status”. No longer found at Greek and middle eastern shops, you can even find Halloumi at many supermarkets. It’s a much-loved cheese.
Halloumi cheese is a PDO product, where the real-deal is made in Cyprus. You’ll find many pretenders making their own version.
I like Halloumi cheese for it’s flavour, texture (it squeaks when you chew it) and it’s versatile – you can fry it, grill it, broil it and pan-sear it – like we’re doing today.
Pan-searing Halloumi “saganaki” style is easy, in that you don’t have to do the usual dredge in flour then fry. Simply add oil into your pan and slap the cheese down it browns beautifully.
Here. I am using Ouzo to flambe and adding some in-season green grapes for pop, sweetness and tartness. An easy, delicious appetizer for you and your friends.
Halloumi Saganaki with Ouzo, Grapes
(serves 4)
1 cup green grapes, cut in half lengthwise
3 tablespoons olive oil
sea salt
1 package Halloumi cheese (8 to 9 oz)
1 shot of Ouzo
half a lemon
1 tablespoon packed chopped fresh mint leaves (or lemon verbena)
- Place the grapes in a small bowl with 1 Tbsp. of the olive oil, and a pinch of salt.
- Cut the Halloumi crosswise into 1/2-inch-thick slices. Heat a cast-iron or nonstick pan over medium-high heat. Once hot, add the remaining olive oil and sear each piece of Halloumi on each side until golden brown (40-60 seconds per side).
- After you’ve seared the second side of the cheese, add the grapes and take off the heat. Add Ouzo and ignite with a lighter or tip the pan towards the flame of your gas stove.
- Squeeze half a lemon into the pan. Transfer the cheese on to a platter, top with grapes and pan juices, garnish with mint or lemon verbena. Serve with warm pita wedges.
