Pan-fried halloumi cheese with lemon, a classic Greek-Cypriot appetizer.
Saganaki is a beloved Greek-Cypriot dish of thick halloumi slices fried until golden and crispy on the outside while remaining soft inside. Traditionally finished with a squeeze of fresh lemon juice, this simple yet elegant dish is perfect as a starter or meze.
Serves 2
Cut halloumi into 1/2-inch thick slices.
Keep cheese cold until cooking to maintain shape.
Heat olive oil in a skillet over medium-high heat until shimmering.
Add halloumi slices and fry for 1-2 minutes per side until golden.
Transfer to a plate, squeeze fresh lemon juice, sprinkle oregano and pepper.
Serve immediately while still warm for best texture.
Use high-quality halloumi cheese for better flavor.
Add fresh mint leaves
Sprinkle with sesame seeds before frying
Best served fresh. Refrigerate leftovers and reheat in a pan.
Saganaki dates back centuries in Greek and Cypriot cuisine, with halloumi being a staple cheese of the eastern Mediterranean for over 1000 years.
Halloumi is ideal because it has a high melting point. Feta or kefalotyri won't work as well.
Use enough oil and a well-heated pan. Don't move the cheese too early.
Per serving (150g / 5.3 oz) · 2 servings total
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