Entree: Cyprus – Central Culinary Region – Halloumi Saganaki (Pan-seared Cypriot halloumi cheese served hot with lemon, oregano, and olive oil)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 18 min

Ingredients

- 1 block halloumi cheese, approx. 8 oz (225 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice, plus lemon wedges for serving
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1 tbsp (15 ml) honey (optional, for drizzling)
- 1 cup (150 g) ripe tomato slices or cherry tomatoes, halved (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 4 pieces crusty bread or pita, to serve

Instructions

1. Drain the halloumi and pat dry with paper towels. Slice into 1/2-inch (1.3 cm) thick slices.
2. Heat a heavy skillet or nonstick pan over medium-high heat until hot. Add 2 tbsp (30 ml) olive oil and swirl to coat.
3. Add the halloumi slices in a single layer (cook in batches if needed). Fry 2–3 minutes per side until a deep golden-brown crust forms and the cheese becomes slightly softened but still holds shape.
4. Transfer the cheese to a warm serving plate. Immediately sprinkle with dried oregano, black pepper, and a few red pepper flakes if using. Drizzle with lemon juice and, if desired, a light drizzle of honey for balance.
5. Garnish with chopped parsley and arrange tomato slices or halved cherry tomatoes around the cheese. Serve hot with lemon wedges and crusty bread or pita for scooping.