Saganaki simply means shallow-fried cheese. I have tried to shallow-fry haloumi on many occasions, with varying success, but this recipe (and in particular the addition of the sesame seeds) makes the most delicious meal. This is a beautiful light lunch for two, or a quick dinner, when you’re not too hungry.
Serves 2
1 Lebanese cucumber
2 spring onions, sliced diagonally
2 sprigs mint, leaves picked and torn
1 green chilli, sliced (I did not have a green chilli, so used a small red chilli instead)
½ lemon, juiced (see below)
Salt flakes and freshly ground black pepper
2 tablespoons plain flour
2 tablespoons sesame seeds
1 block of haloumi cheese, sliced into 4 slices (Martini uses kefalograviera cheese, I used haloumi instead)
150ml olive oil
2 cheeks of lemon (cut the cheeks off, and then use the rest to squeeze as above)
Crusty bread, to serve
Peel the cucumbers to give a striped effect and thinly slice lengthways into ribbons. Combine with spring onions, mint, chilli, lemon juice in a medium bowl. Season lightly.
Mix flour and seeds together in a bowl. Lightly dampen cheese slices in water, then dip into sesame seed mixture to coat. Heat oil in a frying pan over medium heat. Add cheese and fry on each side for 2 – 3 minutes or until golden. Remove and drain well on kitchen paper.
Serve immediately with cucumber salad, lemon slices and crusty bread.
I have been devouring Karen Martini's recipes every Sunday in our local newspaper and have been waiting (not so patiently) for her cookbook. “Where the heart is” certainly didn’t disappoint. Her recipes, inspired by the Mediterranean and Middle East, regularly offer inspiration for the ingredients I have to hand. I have, and will continue to, cook recipe after recipe out of this approachable and delicious book.