SaganakiGreek Fried Cheese with Thyme Honey and Sesame
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Saganaki takes its name from the small two-handled pan it's fried in. The trick is a quick dip in water before the flour, which gives a crust that shatters. Thyme honey and sesame turn it from a meze into something close to dessert.
From the APSOGO pantry
Our thyme honey comes from Crete, where bees forage on wild thyme in the hills. Pour it over the cheese the moment it leaves the pan, while the crust is still hot: the honey thins out, runs into the cracks and sets slightly as it cools.
Ingredients
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Method
4 steps · tap a number when done-
Dip the cheese briefly in cold water, then coat both sides in flour and shake off the excess.
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Heat the olive oil in a small frying pan over medium-high heat until shimmering.
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Fry the cheese 2 minutes per side until golden and crisp. Don't move it while it cooks.
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Transfer to a plate. Drizzle the honey over, scatter the sesame, add pepper and a squeeze of lemon. Eat immediately.
Konstantin's tip
Halloumi holds its shape best if you're nervous about the cheese melting through the crust.
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