Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction
A Mediterranean delight featuring salty, crispy halloumi cheese complemented by a rich, grape must reduction. Perfect as an appetizer or snack.
Preparation
Get these tasks done before you start cooking.
Preparing the Halloumi
- 1
Pat Dry
Pat the halloumi slices dry with paper towels to remove excess moisture.
- 2
Dust with Flour
Lightly dust the halloumi slices with flour on both sides.
- 3
Heat Oil
Heat olive oil in a non-stick skillet over medium heat.
Preparing the Grape Must Reduction
- 1
Combine Ingredients
Combine grape must, balsamic vinegar, and honey in a small saucepan.
- 2
Simmer
Bring the mixture to a simmer over low heat.
- 3
Reduce
Reduce until the mixture coats the back of a spoon, approximately 10 minutes.
Tip: Do not over-reduce the grape must as it can become too thick once cooled.
How to Make Herbaceous Cypriot Halloumi Saganaki with Grape Must Reduction
Total time: 40 min · Yields 4 servings
- 1
Frying the Halloumi
Cook the floured halloumi slices in the skillet for about 2 minutes on each side until golden brown and crispy.
- 2
Reducing the Sauce
Stir the grape must mixture frequently to avoid it sticking to the pan.
- 3
Assembling
Drizzle the warm grape must reduction over the freshly fried halloumi before serving.
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