Halloumi Saganaki

Ingredients

• ¼ cup extra-virgin olive oil
• 9 oz (250 g) Cypriot halloumi
• 1/s cup all-purpose flour
• 1 oz Greek brandy
• ½ lemon
• 1 Tbsp dried mint
• ---FOR THE ELIES TSAKISTES---
• 2 cups cracked green olives
• 3 garlic cloves, crushed with skins on
• ¼ cup fresh lemon juice (1 medium lemon), squeezed lemon reserved
• ¼ cup extra-virgin olive oil
• 2 Tbsp cracked coriander seeds
• ½ tsp sea salt

Directions

For the Halloumi Saganaki

1. Preheat the grill to medium-high heat.
2. Divide the oil between two small cast-iron skillets, each large enough to fit a piece of halloumi and some elies tsakistes, or use a single 9-inch skillet. Heat the oil until it’s sizzling.
3. Rinse the halloumi under cold water for 3 to 4 seconds, pat dry, and cut in half lengthwise so you have two even pieces. Rinse both pieces under running water, then shake to remove excess water. This rinsing process is important, as you need to remove the salty brine from the halloumi.
4. Place the flour in a shallow bowl. Dredge each piece of halloumi in the flour, shaking off the excess. This will help the halloumi form a nice golden crust and hold its shape when fried.
5. As soon as the oil heats, place each cheese piece in a skillet (or together in one skillet) and fry for 3 to 4 minutes on each side, until nicely golden and crisp. Add the elies tsakistes and pour in the brandy. Using a lighter, carefully ignite the cheese and let it flame for 30 seconds. Turn off the grill and squeeze the lemon on top of the cheese to put out the flame. Sprinkle with dried mint.
6. Serve with pita bread and extra olives

For the Elies Tsakistes

1. In a medium bowl, mix the olives, garlic, lemon juice, olive oil, coriander, and salt. Quarter the reserved lemon halves and mix into the olives. Marinate in an airtight container in the refrigerator overnight.
2. Serve at room temperature. Olives can be refrigerated in an airtight container for up to 1 week. The longer they marinate, the more flavorful they become.

Excerpted from My Cypriot Table by Irene Matys. Copyright © 2025 Irene Matys. Photographs by Irene Matys. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.