Χαλούμι Σαγανάκι

Halloumi has been produced in Cyprus for centuries, with roots tracing back to the Byzantine era.

The cheese was traditionally made from a mixture of goat's and sheep's milk, though modern versions often include cow's milk. Its high melting point comes from the unique production process where the curds are heated and then brined, allowing the cheese to be fried or grilled without losing its shape. Saganaki refers to the small frying pan used in Greek and Cypriot cooking, though the term has come to describe any dish prepared in this vessel, particularly fried cheese.

In Cyprus, halloumi holds such cultural significance that it has been granted Protected Designation of Origin status by the EU. The cheese was historically preserved in brine or whey to survive the island's hot climate, making it a valuable source of protein for rural communities. Today, fried halloumi remains a staple in Cypriot tavernas, often served as part of a meze spread or as a simple accompaniment to salads and bread. ■

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