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Cypriot Fried Haloumy Cheese (Saganaki Haloumi)

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“With gluten free option. A very quick to prepare tasty meze. We enjoy this as a delicious breakfast item or it could always be a snack! I serve it with pita bread but a crusty bread would be very good. Modified from The Complete Middle East Cookbook by Tess Mallos, Cyprus section.”
READY IN:
8mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces haloumy cheese (or 250g called "haloom" in Arabic)
  • flour, for coating (To be gluten free I use a mix of white rice flour and half the amount of tapioca starch)
  • olive oil (best to use unrefined)
  • 1 lemon, cut in wedges
  • crusty bread (or pita bread or to be gluten free, rice crackers)

Directions

  1. Cut cheese into 1/4 inch slices, dip in water and dredge in flour if desired (I do like it this way).
  2. Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
  3. Squeeze some lemon on top and serve with rest of the lemon wedges and a crusty bread or some pita to dip into the lemon flavoured oil.

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