Name: Saganaki (Greek Pan Seared Cheese) Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Greek
Ingredients: 225 g halloumi cheese (see Note 1); 1 egg (beaten); 2 tbsp semolina flour; 2 tbsp olive oil; 2 tbsp honey; 1 tsp black sesame seeds; 1 tsp dried oregano; 1 lemon (sliced for serving)

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Introduction

Saganaki is a delicious Greek dish featuring pan-seared halloumi cheese with a crispy golden crust and a warm, tender center. Paired with honey, sesame seeds, oregano, and fresh lemon, it’s a perfect appetizer or snack that’s quick to prepare and full of vibrant Mediterranean flavor.

A white plate with blue geometric patterns holds four golden-brown fried cheese squares, each with a crispy and slightly charred outer layer sprinkled with black sesame seeds and herbs. To the left of the cheese pieces, there is a fresh lemon half with a bright yellow rind and juicy interior. On the right side of the plate, a wooden honey dipper rests, covered lightly with honey that glistens under the light. The plate is set on a white marbled surface, enhancing the colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

225 g halloumi cheese
1 egg (beaten)
2 tbsp semolina flour
2 tbsp olive oil
2 tbsp honey
1 tsp black sesame seeds
1 tsp dried oregano
1 lemon (sliced for serving)

Instructions

Step 1: Cut the halloumi cheese horizontally through the middle to create two equal pieces.
Step 2: On a small plate, whisk the beaten egg with a fork. On another small plate, spread the semolina flour. Dip each piece of cheese into the egg, coating all sides, then shake off excess and coat thoroughly with semolina.
Step 3: Heat the olive oil in a skillet over medium heat. Fry the coated cheese pieces for a couple of minutes on each side until golden brown and crispy.
Step 4: Remove the cheese from the heat and cut each piece into four smaller pieces.
Step 5: Transfer to a serving plate. Drizzle with honey, sprinkle the black sesame seeds and oregano evenly over the cheese, and serve with lemon slices on the side.

Tips & Variations

If you can’t find halloumi, try using another firm, salty cheese like kefalotyri or kasseri for a similar effect.
For extra crispiness, let the coated cheese rest for a few minutes before frying to let the semolina adhere better.
Add a pinch of chili flakes with the oregano for a subtle kick.
Serve with fresh herbs like mint or parsley for added freshness.

Storage

Best enjoyed immediately while still warm and crispy, but leftover saganaki can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to restore some of the crispness, avoiding the microwave which can make the cheese rubbery.

How to Serve

The image shows four pieces of golden brown fried cheese with a crispy, slightly burnt texture on top, sprinkled with black sesame seeds and herbs. The cheese is cut into triangular and rectangular shapes, revealing a soft white inside. Behind the cheese sits a half-cut lemon with a bright yellow color on the white and blue patterned plate. To the right of the cheese, there is a small wooden honey dipper resting on the plate. The plate is placed on a white marbled textured surface with blurred small bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make saganaki with cheese other than halloumi?

Yes, you can use other firm, salty cheeses such as kefalotyri or kasseri that hold up well when pan-fried. Avoid very soft cheeses as they will melt too much.

What is the purpose of coating the cheese with egg and semolina?

The egg helps the semolina flour adhere to the cheese, creating a crispy, golden crust when fried, which contrasts wonderfully with the soft interior.