Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction
Crispy Halloumi with a Sweet and Tangy Drizzle
A Mediterranean delight featuring salty, crispy halloumi cheese complemented by a rich, grape must reduction. Perfect as an appetizer or snack.
- 30 min
- 4
- Easy
Ingredients
For the Halloumi
For the Grape Must Reduction
For the Herb Mixture
Preparation
Preparing the Halloumi
Pat Dry
Pat the halloumi slices dry with paper towels to remove excess moisture.
Dust with Flour
Lightly dust the halloumi slices with flour on both sides.
Heat Oil
Heat olive oil in a non-stick skillet over medium heat.
Preparing the Grape Must Reduction
Combine Ingredients
Combine grape must, balsamic vinegar, and honey in a small saucepan.
Simmer
Bring the mixture to a simmer over low heat.
Reduce
Reduce until the mixture coats the back of a spoon, approximately 10 minutes.
Do not over-reduce the grape must as it can become too thick once cooled.
Cooking Process
Frying the Halloumi
Cook the floured halloumi slices in the skillet for about 2 minutes on each side until golden brown and crispy.
Reducing the Sauce
Stir the grape must mixture frequently to avoid it sticking to the pan.
Assembling
Drizzle the warm grape must reduction over the freshly fried halloumi before serving.
Plating & Serving
Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction
Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction
Plating & Serving
Arrange the crispy halloumi slices on a serving platter, drizzle with the grape must reduction, and sprinkle with the chopped herb mixture for a fragrant finish.