Halloumi saganaki

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4-8

This is the way to cook halloumi. It is very popular done on a barbecue as a vegetarian burger, but served like this, dusted in semolina, fried in olive oil and drizzled with warm honey, black sesame seeds and oregano, it is one of the best mezzes I know. If you can get kefalotiri cheese, try that; it is very special too.

By Rick Stein

From Rick Stein: From Venice to Istanbul


  • 2-3 tbsp olive oil
  • 225g/8oz block halloumi or kefalotiri cheese
  • 1 small free-range egg, beaten
  • 3 tbsp fine semolina
  • 2 tbsp clear honey
  • 1 tsp black sesame seeds
  • 1 tsp dried oregano
  • freshly ground black pepper


  1. Heat the olive oil in a non-stick frying pan.

  2. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown.

  3. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper.

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