Halloumi and Saganaki (Greek-Cypriot grilled or fried cheese)

The Halloumi is a white native cheese of Cyprus. Comprised of sheep's and goat's milk now can be found made from cow's milk, although its characteristics differ from the original. The flavor is similar to the mozzarella though more accentuated by being considerably more salty. The Halloumi can be cooked because of its high melting point. This makes Halloumi very attractive to many dishes because even it can be done to the grid. When cooked in this way to the mouth shows more nuances than the standard cheese, is more salty and has a cracking characteristic bite. Personally, I like Halloumi to accompany a dish of grilled meat (lamb, pork or rabbit), but is also a feast in a warm sandwich accompanying bacon or sausage.

The first time I ate halloumi was on the Greek side of Nicosia city in Cyprus, in a small restaurant within the fortress and I remember myself quite impressed by its flavor. The Halloumi or substitutes are very popular in the Middle East and therefore there are many recipes available. Above all the recipes outstands the most famous called saganaki. The saganaki is very popular in Greece and it is very easy to prepare. Probably you will see this recipe elsewhere prepared with kefalotyri cheese instead of Halloumi. The kefalotyri is the Greek version of halloumi of Cyprus and has similar characteristics (at least in the ingredients and the melting point).

INGREDIENTS:
Cheese halloumi cut thick (0.2 in is the right thing)
Olive oil (1 cup)
Egg Water
(1 / 4-cup)
Wheat flour (1 / 4-cup)

First we make a kind of sauce with the egg, water and flour. It should be no lumps. If flour makes sauce too dry simply add a little more of water. We soak the Halloumi in the sauce though it's advisable to leave there for a while. Do not put salt because, as I mentioned earlier the halloumi is quite salty for itself. In a deep cooking pan heat oil and fry the halloumi, being enough to brown one side to turn immediately to the other. This frying should be fast and with lots of "bubbles" because the cheese is made immediately. Then move it out and leave on a paper towel to remove excess of oil. The saganaki is served spraying thoroughly with lemon juice.