In this post, we’ll discuss two simple methods and recipes for how to cook halloumi cheese using a pan. The first method is grilled halloumi in a grill pan and the second is pan fried halloumi with honey and sesame seeds. Both of which will give you a delicious result each time!

Tip: You could also use an outdoor barbecue to grill halloumi.

What is Halloumi Cheese?

Halloumi cheese is a firm, salty cheese made from sheep and/or goat milk originating in Cyprus. It is a semi-hard and unripened cheese that is tangy and salty.

Halloumi cheese has become increasingly popular in recent years as both an ingredient in Mediterranean dishes and as part of modern fusion cuisine. 

• Traditional cheese: Halloumi cheese comes from Cyprus and is a favorite in Greek recipes.
• Halloumi cheese has a high melting point, so the outside sears and becomes crisp and charred or browned (depending on the cooking method), while the inside is deliciously warm and chewy.

Grilled Halloumi Key Ingredients

Halloumi Cheese: A block of halloumi around 250g or 8 ounces works well for two portions.
Other ingredients: You’ll want some olive oil, juice of half a large lemon and either mixed pepper or black pepper to taste.

Grilled Halloumi Key Preparation Tips

There are just four steps to make simple grilled halloumi:

• Remove the halloumi from the packaging and use some kitchen towel to dry it as much as possible. Cut it into eight pieces.
• Heat a griddle pan to a very high heat. You want your grill pan to be nice and hot before adding the cheese! This helps prevent sticking. Brush each piece of halloumi with olive oil and season.
• Cook for 1-2 minutes on each side. Don’t move it around the pan to create nice brown lines on it.
• Remove from the heat and squeeze over the lemon juice before serving. Enjoy!

Find the complete recipe with measurements below.

Pan Fried Halloumi with Honey & Sesame Key Ingredients

Halloumi Cheese: Use the same 250g or 8 ounces for this recipe.

For this fried Halloumi recipe, you’ll need olive oil, runny honey, lemon juice, and some sesame seeds.

Tip: Use the best honey you have here as you can really taste the flavour in the finished dish.

Fried Halloumi Key Preparation Tips

To prepare this fried Halloumi remove the cheese from the packaging and use some kitchen towel to dry it, then cut it into eight pieces.

Heat a thick bottom frying pan over medium heat and toast the sesame seeds for around 1 minute until colored. Remove from the pan, making sure you wipe out any stray seeds.

Return the pan to the heat, add oil and heat until shimmering, then add the cheese. Cook on each side for 3-4 minutes until golden.

Spoon the honey over the cheese, then flip and as soon as the honey starts to bubble, remove it from the heat.
Serve with lemon juice drizzled over it, the remaining honey from the pan over it and topped with sesame seeds.

Find the complete recipe with measurements below.

Can you use different pepper on the cheese?

Using a mixture of peppercorns, including green and pink on the halloumi adds a variety of different flavors to the cheese. Pink peppercorns work particularly well.

However, regular freshly ground black pepper is a delicious alternative. If you don’t have a grinder for different peppercorns, they can be crushed using a pestle and mortar.

Variations

Instead of pepper or honey and sesame seeds, other variations that can be added to halloumi include garlic, herbs such as oregano or basil, cumin, chili flakes, lemon juice, olive oil and paprika.

Other creative additions could include sautéed mushrooms, grated apple, or even diced tomatoes. Whatever you decide to add to your dish, be sure to balance out the flavors to get the desired taste.

Making ahead of time and storing

Leftover grilled halloumi can be stored in the refrigerator for up to three days. To store, wrap it tightly in foil or place it in an airtight container. When you’re ready to reheat, put it on a grill or pan over medium heat until heated through.

Alternatively, you can also reheat it in a microwave. Before serving, make sure to check that the halloumi has been heated all the way through.

Serving suggestions

Grilled or fried halloumi can be enjoyed with a variety of Greek appetisers such as:

• Greek Tzatziki (Yogurt, cucumber and garlic dip)
• Keftedes (Greek meatballs)
• Spanakopitakia (Spinach triangles with phyllo)
• Dolmades (Stuffed grape leaves)
• Spetsofai (Spicy greek sausages with peppers)
• Kolokithokeftedes (Greek zuchini fritters)

Popular options include salads (Greek salad) roasted vegetables, couscous, rice, or quinoa. You could also serve fried or grilled halloumi alongside some village bread, pita bread and hummus for a delicious and filling meal.

For something more unique, try serving it with grilled fruit such as peaches, plums, or apricots for a sweet and savory dish. Enjoy!

How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe)

(51 votes, average: 4.71 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 portions
• Category: Appetizers
• Method: Fried/ Grilled
• Cuisine: Greek

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Description

If you love the taste of halloumi cheese, you’ll be pleased to know that you can cook it in various ways in no time! From pan fried halloumi to grilled halloumi, there are plenty of options for how to cook Halloumi cheese, this delicious Mediterranean cheese!

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Ingredients

Grilled Halloumi cheese (Grill Pan Method)

• 250g block halloumi cheese (approx. 8 oz)
• extra virgin olive oil
• mixed pepper or black pepper to taste
• juice of 1/2 large lemon

Pan Fried Halloumi with Honey & Sesame

• 1 tsp sesame seeds
• 250g block halloumi cheese (approx. 8 oz)
• 1 1/2 tbsp extra virgin olive oil
• 2 tbsp runny honey
• juice of 1/2 lemon

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Instructions

Grilled Halloumi cheese (Grill Pan Method)

1. Remove the halloumi from any packaging and pat as dry as possible with a piece of kitchen towel. Slice into 8 pieces (approx. 1/2 inch, 1.3cm thick) and pat each piece dry with a fresh piece of paper.
2. Heat a seasoned or non-stick griddle pan over a very high heat. Meanwhile brush each halloumi piece with olive oil and season well with freshly ground pepper.
3. Cook the cheese for a minute or two on each side, trying not to move it around the pan so it forms nice golden lines.
4. Remove from the heat and squeeze over the lemon juice before serving immediately.

Pan Fried Halloumi with Honey & Sesame

1. Remove the halloumi from any packaging and pat as dry as possible with a piece of kitchen towel. Slice into 8 pieces, and pat each piece dry with a fresh piece of paper.
2. Heat a very bottomed, non-stick frying pan over a medium heat. Toast the sesame seeds for about a minute until just coloured, and remove from the pan.
3. Wipe any stray seeds from the pan and return it to a medium high heat. Add the oil and once it is shimmering, add the halloumi. Cook for 3-4 minutes on each side until golden.
4. Spoon the honey over the top of the halloumi slices. Flip them, and the moment the honey starts to bubble, remove the pan from the heat. Squeeze over the lemon juice.
5. Serve the halloumi immediately with the honey from the pan drizzled over the top, and the toasted sesame seeds sprinkled over each slice.

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Keywords: fried halloumi, grilled halloumi, how to cook halloumi cheese

The post How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe) appeared first on My Greek Dish.

So, if you want to try something beyond traditional Greek dishes but stick with something that many Greeks enjoy, Imam Bayildi is a perfect idea. This dish is a classic of Ottoman and “Politiki” cuisine, that is the best way to serve eggplants (or aubergines if you like) and is really easy to make!

What is Imam Bayildi?

Imam Bayildi is a classic vegetarian dish that can be served as a main or side dish. The story behind the name of the dish is that the first Imam to try it was so impressed by the flavor that he fainted! So the dish is called ‘the imam fainted’ in Turkish.

What you’ll need to make Imam Bayildi the traditional way

You can make this Imam Bayildi recipe at any time of the year but to get the best results, it is worth using summer aubergines and the best tomatoes. But if you can’t get good quality plum tomatoes, you can use the tinned variety. You might find you need to add some sugar to the sauce as tinned tomatoes tend to be a bit more acidic and the sauce will be sharper.

Imam Bayildi Key Ingredients

Basics: For this imam Bayildi recipe, you will want 1 large eggplant per 2 portions you want to create. You’ll also want onion and garlic cloves along with plum tomatoes for the basics of the dish.

Seasoning: To add flavor to the ingredients, use cumin, smoked paprika, oregano and either a little fresh parsley or mint. Have some tomato puree to use to bind them together and a little black pepper to finish.

Key Preparation steps 

There are three main steps involved with this Imam Bayildi recipe:

1. Prepare the eggplant
2. Make the filling 
3. Finish the dish

Prepare the eggplant 

Preheat the oven to 150 degrees (300 F). Half the eggplant and score the flesh with a cross-hatch marking with the tip of the knife, being careful not to break the skin. Rub plenty of salt into the flesh and set it aside.

Measure the olive oil in a cup or jug and keep it to one side by the stove. Add more oil to a large, non-stick frying pan over a high heat then fry the eggplant in batches, adding more oil as needed. The flesh needs to be golden.

Place the cooked eggplant in a baking dish snugly.

Make the filling for Imam Bayildi 

Reduce the heat under the pan to medium and cook the thinly sliced onions with a bit of oil and salt. Cook for 5-6 minutes until soft and starting to change color.

Finely slice the garlic cloves and add them to the pan then cook for another few minutes until soft and aromatic.
Roughly dice the tomatoes and add them to the pan, cooking for another 5 minutes until breaking down into a rough sauce.

Stir in the cumin, paprika, oregano and fresh herbs with tomato puree and season with salt and black pepper.

Tip: If you don’t like tomato skins in your sauce, the easiest thing to do is make a small cross on the top of each tomato with a sharp knife. Then submerge them in some boiled water. Once the water is cool enough to put your hands in, remove the tomatoes and the skin will come off.

Finish the dish

Remove the filling from the heat and stir in 4 tablespoons of water.

Use a spoon to add the mixture over the cut sides of the eggplant then drizzle with olive oil and cover the dish with foil.
Bake in the oven for 1 hour 30 minutes or until the eggplant is soft and has collapsed.

Leave to stand and serve warm or at room temperature.

Do you need to salt eggplants?

You may have heard that you need to salt eggplants before cooking them, but is this really necessary? Modern eggplant varieties are bred to be less bitter, so in most cases, there’s no need to salt them.

However, if you find that the eggplants you usually buy are bitter, or if you’re using an heirloom variety, it’s worth salting them.

To do this, simply season the eggplant halves with salt and leave them to sit for 30 minutes. This will help to remove any bitterness. Rinse the salt off and squeeze out any excess moisture before proceeding with the recipe.

It may seem strange to double-salt them, but the key to a delicious dish is to be bold with the seasoning!

Making ahead of time and storing

If you have any leftovers, allow them to cool then store them in an airtight container and keep them in the refrigerator for up to 3 days.

You can freeze it once it is cold and use a freezer-safe bag or container. Store for no more than 3 months and allow to defrost overnight before reheating in the oven for 10-15 minutes.

Serving suggestions

Imam Bayildi is great on its own but you can also serve it as part of a meze-style meal. You can serve it with some plain rice or steamed vegetables but avoid anything too spicy as this could make the meal too strongly flavored.

Love eggplant? More recipes to try

Take a look at my some of my favorite Greek eggplant recipes like:

1. Traditional Moussaka with aubergines and potatoes
2. Stuffed eggplants with mince (Melitzanes papoutsakia)
3. Eggplant dip (Melitzanosalata)
4. Pan-fried battered eggplants (Melitzanes tiganites)
5. Vegan Moussaka with Lentils 
6. Vegetarian Moussaka with mushroom sauce

Imam Bayildi recipe

(97 votes, average: 4.78 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus cooling time)
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 4 pieces
• Category: Main
• Method: Baked
• Cuisine: Politiki
• Diet: Vegan

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Description

Imam Bayildi (stuffed eggplants) is a simple, delicious vegan dish, packed with so much flavor! An amazing combination of fresh aubergines stuffed with a juicy tomato based filling, caramelised onions, garlic with aromatic herbs and spices!

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Ingredients

• 2 large eggplant
• salt
• 150ml olive oil
• 1 brown onion
• 4 large garlic cloves
• 4 large plum tomatoes
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato puree 
• handful fresh parsley or mint, or a mixture of the two, plus extra to serve
• black pepper, to taste

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  Traditional Sofrito Beef Stew…

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Instructions

1. Pre-heat the oven to 150 degrees (300 fahrenheit).
2. To make this Imam bayildi recipe start by preparing the eggplants. Half the eggplant and score the flesh on a cross hatch, trying not the break the skin with the tip of your knife. Rub a generous amount of salt into the flesh, and set aside. 
3. Measure out the olive oil in a measuring cup or jug, and keep it by the stove. Add a generous splash to a large, non-stick frying pan set over a high heat. Fry the eggplant, working in batches and adding a little more oil if necessary until their exposed flesh is golden. As you remove them from a pan, nestle them cut side up in a baking dish just large enough to fit them snugly.
4. Reduce the heat to medium and add the onion, thinly sliced into half moons along with another splash of oil and another pinch of salt. Fry for 5-6 minutes or so until they’re soft and just starting to colour.
5. Finely slice the garlic cloves before adding them to the pan and cook for another couple of minutes until they’re soft and aromatic. 
6. Roughly dice the tomatoes and add them to the pan, cooking for a further 5 minutes until they start to break down into a rough sauce. Stir in the cumin, paprika, oregano, tomato puree and the fresh herbs, finely chopped. Season generously to taste with more salt and a little black pepper.
7. Remove from the heat and stir in 4 tbsp of water before spooning the mixture over the exposed cut sides of the eggplant. Drizzle the remaining olive oil over the dish before covering with foil and baking for 1 hour and 30 minutes, or until the aubergines and soft and have collapsed. 
8. Leave to stand and serve either warm, or at room temperature. Enjoy!

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Keywords: imam bayildi

The post Imam Bayildi recipe appeared first on My Greek Dish.

So read along to discover my vegan yogurt shoot-out to find the best vegan yogurt for your tzatziki, my step by step preparation photos and of course my delicious recipe and vegan dish pairing suggestions for you to make the best dairy-free tzatziki you have every had!

What is tzatziki?

Tzatziki is a creamy, yoghurt based sauce, flavoured with minced garlic, grated cucumber, olive oil and vinegar. Tzatziki is commonly served as a dip, paired with sticks of cucumber and carrots or as part of a maze platter, together with some crusty bread and toasted pita breads! 

The secret behind the traditional Greek tzatziki is its yoghurt. Traditionally, tzatziki is made with Greek yoghurt, which is different from your usual yogurts because it is strained and the excess milk whey is removed. 

This straining process results in a much thicker yogurt that is also tangier and much creamier than plain yogurt. However, if you have ever tried a Vegan Tzatziki sauce before, you may have noticed that it just didn’t taste the same as the original. Why? It’s all because of the yogurt…

So, to make my Vegan Tzatziki taste just like the original I knew I had to find the best vegan yoghurt, one that tastes just like a strained Greek Yogurt. But how?

I tried all of the Greek style vegan yogurts available at your local supermarket – both branded and own brand, as well as their variations – soy, oat and coconut based.

I also tried the popular home-made “yogurts” which are made with ground up cashew nuts and soy. And I finally found one that is virtually indistinguishable from the original! 

So let’s get started! 

Vegan Tzatziki Ingredients

To make your dairy-free Vegan Tzatziki sauce to perfection you’ll need a handful of ingredients:

1. Vegan Yogurt: This is the base of your dairy-free vegan tzatziki. You will need a yogurt that is neutral in flavour, creamy and tangy, that has no hints of sweetness. Most vegan tzatziki recipes use either cashew nuts or soy to make the yogurt base. However, these just don’t taste the same as a traditional strained Greek Yoghurt. Luckily  there is one natural vegan yogurt that tastes just like the original – check out my vegan yogurt shoot out below for more!
2. Cucumber: You’ll need around half a cucumber to make your vegan tzatziki. The cucumber will add freshness to the tzatziki sauce, together with a crunchy bite to it.
3. Garlic: Arguably the most important flavouring in your tzatziki! Depending on how “spicy” you like it, use 2-4 cloves. Make sure you mince them using a garlic press to extract all their delicious aromas and flavors!
4. Olive Oil: Extra virgin olive oil is a must. It will add a delicious earthy, nutty flavor to your tzatziki, complementing the creaminess of the yogurt.
5. Vinegar: A dash of plain white wine vinegar will cut through the creaminess of the yogurt, giving your vegan tzatziki a slight acidity. If you don’t have white wine vinegar, a cider vinegar also works great.
6. Salt, Pepper and (optionally) herbs: While the traditional greek tzatziki does not call for any herbs, if you like yours a bit more fragrant, you can try adding some chopped dill or mint!

Picking the right yogurt for your vegan tzatziki 

Since the basis for your vegan tzatziki is the dairy-free yogurt, we need one that closely resembles the taste, consistency, and color of the traditional strained Greek yoghurt. What we are looking for is:

1. Creamy: The texture of the vegan yogurt needs to be thick, creamy and by no means watery. 
2. Tangy: The vegan yogurt needs to have a tangy aftertaste and a hint of sharpness to its flavour. 
3. Neutral in flavor: Ideally the vegan yogurt needs to be neutral in taste, without a sweet or fruity aftertaste. A neutral base will allow the flavours of the garlic, cucumber and the optional dill or mint to come through. And of course, it must not have an artificial aftertaste!
4. White in color: The vegan yogurt needs to have a white or off-white color, to resemble the original as closely as possible.

With that in mind, I bought all the vegan yogurts I could find at my local supermarket and taste tested them to see how they compare against the original.

I tried both brand named ones as well as a store own brand as well as their three major variations – soy, oat and coconut based. And there was one clear winner! 

The best yogurt for your Vegan Tzatziki: Oatly Oatgurt Greek Style

Without a doubt, the Oatly Oatgurt Greek style dairy free yogurt is the best for making your vegan Tzatziki. I was admittedly surprised when I tasted it for the first time. It tasted exactly the same as a strained Greek Yoghurt. So much so that I decided to do a blind test between it and my regular, usual strained Greek Yogurt. I could not distinguish the two! 

Its consistency is thick and creamy, just as you would expect from a Greek yogurt. Its color is a beautiful slightly off-white shade. 

When tasting the Oatly Oatgurt Greek Style yogurt, you initially get that sharp tangy flavor, together with a velvety, smooth taste in the mouth. Thankfully, it also did not leave any artificial aftertaste. This is a beautiful vegan Greek Yoghurt, ideally suited for savoury dips, like our dairy-free, vegan tzatziki!

How did the remaining vegan yogurts in my round up taste like? Read on to find out!

Alpro Greek Style Oat vegan yogurt

I had high hopes for this one. After all, it is also an oat based yogurt, just like my favorite, the Oatly. However, when I opened it I was surprised by its color and texture.

The Alpro Greek Style Oat yogurt was a lot more jelly like, feeling almost like a creme brûlée in texture. Its color was also slightly more off-white than the Oatly. 

When tasting it, it was obvious that this yogurt is much sweeter than the Oatly and the traditional Greek yogurt. The tangy, sharp “bite” I was expecting was not there. You definitely don’t want to be making a savoury dip with this one!

Thankfully, it also did not leave an artificial aftertaste but rather one that had a hint of oats. All in all, it tasted like a delicious desert and it would go great with some chopped up fruit or biscuits, like my delicious quick and easy Greek yogurt desert!

Alpro Greek Style Coconut vegan yogurt

With the Alpro Greek Style Coconut vegan yogurt being coconut based I expected it to be sweet and, of course, taste like coconut milk!

And indeed that is exactly how it tasted! It was fairly sweet, velvety in texture with a hint of sharpness and tanginess. Its consistency was thick and very, very creamy. As expected, it left a slight coconut aftertaste, like the you’ve drunk coconut milk.

What really impressed me with the Alpro Greek Style coconut yogurt was its color. It was bright white, much whiter than all the rest, including the original Greek Yogurt! 

Finally, while I loved its taste, it would not be suitable for a savoury dip, like my vegan tzatziki sauce. However, its deliciously creamy texture and sweetness would work amazingly well with some chopped up fruit as a light dessert! 

And lastly – Tesco’s Free From Soy vegan yogurt

I must admit, I was disappointed when tasting Tesco’s Free From Soy vegan yogurt. Being soy based, I was expecting a neutral flavor that could be a good alternative to the Oatly and similar to the original Greek yogurt. 

However, I was disappointed. Firstly, its consistency was very watery and not creamy at all. Texture wise, from the ones I’ve tested, it resembled the original strained Greek yogurt the least.

Looking at the nutritional label, that shouldn’t come as a surprise. It has the least amount of fat among all of the vegan yogurts I tested.

Secondly, its taste had a strong hint of soy coming through with a very little sharpness and tanginess. While it had no hint of sweetness, it also left a weird aftertaste that felt very artificial.

Unfortunately this yogurt would not be suitable for a vegan tzatziki. Also due to its odd aftertaste I could not imagine myself using it for a fruit or biscuit based dessert either. 

How to make a vegan, dairy-free, Tzatziki sauce

Making your vegan tzatziki sauce is super simple. Start by pouring the yoghurt in a large bowl. Then, grate your cucumber using a box grater. You don’t need to peel the cucumber – just cut it in half and grate it! 

Tip: The cucumber is quite watery. After you’ve grated it you’ll need to squeeze it with your hands over your sink to remove any excess moisture. When it’s dry, place it in your bowl.

Now let’s peel and press the garlic. Grab a couple of garlic cloves, gently press down on them using your hands and peel them. Then, use your garlic press to squeeze them on your bowl.

Finally, add your olive oil, vinegar, a pinch of salt and some freshly ground pepper and mix it all together. Give your vegan tzatziki a taste and add some more salt if it tastes bland.

If you’d like your dairy-free tzatziki sauce a bit more creamy, add a little bit more olive oil and mix. This is also the time to add any chopped up herbs, if you’re using them. Finally top it off with some olives and chopped up cucumber for some extra crunch!

Storing your Vegan Tzatziki

To store your vegan tzatziki, wrap your bowl with some cling film (plastic wrap) and pop it in the fridge. It will keep for approximately 4 days. When you want to use it, take it out of the fridge, mix it so any liquids that may have come out are incorporated and serve.

What to serve your Vegan Tzatziki sauce with?

This vegan yogurt sauce is super versatile and goes well with pretty much any savoury dish you can imagine!

I love serving it with some sliced up cucumber and carrots as a simple dip to start our dinner as well as as part of a vegan meze platter and as a side to some delicious Greek vegan dishes.

Below are my top recommendations and serving suggestions!

As part of a Vegan Meze Platter:

• Greek Pita bread
• Greek “village style” rustic bread
• Hummus dip
• Crispy Greek Fried Eggplant
• Crispy Fried Zucchini – Courgette Fritters
• Greek Dolmades (stuffed vine leaves with rice)
• Authentic Greek Fava Recipe (Yellow Split Peas Puree)

As a side dish to a vegan dish:

• Vegan moussaka with lentils
• Greek Peas And Potato Stew With Tomatoes
• Country-Style Greek Potato Stew
• Delicious Briam Recipe (Greek Mixed Roasted Vegetables)
• Traditional Greek Green Beans
• Chickpea Fritters Recipe (Revithokeftedes)
• Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
• Tinos Fennel Fritters
• Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)

Vegan Tzatziki Sauce Recipe

(94 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 bowl
• Category: Dips
• Cuisine: Greek
• Diet: Vegan

Print Recipe

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Description

This is my ultimate Vegan Tzatziki recipe! Deliciously creamy, refreshing and, best of all, even though its dairy-free, it tastes just like the original!

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Ingredients

• 1 tub of Oatly Oatgurt Greek Style Vegan Yogurt (or similar alternative)
• 1/2 large cucumber
• 2–3 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• a pinch of salt and pepper
• 1 tsp chopped dill or mint (optional)
• 1 tbsp black olives

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• 

  Country-style Greek Potato stew…

• 

  Talatouri recipe (Cypriot…

• 

  Tinos Fennel Fritters recipe…

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Instructions

1. To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.
2. Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don’t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.
3. Then, peel your garlic cloves and using a garlic press squash them into your bowl.
4. Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.
5. If you’re using any herbs add them now and using your spoon mix your vegan tzatziki again.
6. Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.
7. Enjoy!

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Keywords: vegan tzatziki, vegan yogurt sauce, vegan tzatziki sauce, vegan yogurt and cucumber sauce

The post Vegan Tzatziki Sauce Recipe (dairy free) appeared first on My Greek Dish.

What is Greek Saganaki

“Saganaki” refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan include cheese saganaki, mussels saganaki and shrimp saganaki.

How to make traditional Greek feta Saganaki (pan fried feta)

For this feta saganaki recipe you will need just a few ingredients that you already have in your kitchen.

For coating the feta saganaki I am using a very simple egg and flour coating. Just dip the feta cheese inside the beaten egg and then roll into the four. Make sure the feta cheese is coated entirely with the egg and flour.

Tip: You could season the flour with pepper and with spices you fancy, like paprika for that extra kick.

To pan fry feta saganaki you will need some olive oil, enough to cover the bottom of the pan and a bit more. What we are looking for is a nice extra crispy crust and a soft slightly melty interior. Don’t forget to flip the feta saganaki over using a slotted spatula. Just be careful not to break it!!

What feta to use for your Feta Saganaki?

There are many varieties of Feta available to buy at your local supermarket. My personal favourite is a mild, creamy feta, made from 100% sheep’s milk, as its the most traditional one. Plus it is are higher in fat than your typical cow’s or goat’s milk, making it softer and creamier. Also when pan fried, it turns deliciously soft and melty on the inside! 

If you can’t find feta cheese made from pure sheep’s milk, then a blend of sheep and goat milk should be your second choice as it still retains most of that delicious creaminess without being a bit rubbery, like the cow’s milk variety can be.

How to finish and serve your Feta Saganaki?

There are two ways to finish your Feta Saganaki – one is with good squeeze of lemon or alternatively with a drizzle of honey and sprinkled with some sesame seeds. 

Serving your Feta Saganaki with lemon cuts through the greasiness of the oil and makes your Saganaki more refreshing to the taste. But on the other hand, the saltiness of the feta is a perfect match to the sweetness of honey and they complement each other beautifully.

I love both so much that I cannot decide which one I prefer the most so I’ll leave it up to you to pick the one you like best! 

How to Serve Feta Saganaki

Greek Feta Saganaki (pan fried feta) is best served hot while still melty on the inside. Other appetizers that you can serve alongside it are:

Feta Saganaki (Pan fried Feta cheese)

(98 votes, average: 4.67 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

Tangy feta cheese melting inside an extra crispy coating and finished with a touch of lemon! A super quick and easy Greek feta saganaki recipe to impress your guests and family, ready in less than 10 minutes!

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Ingredients

• a block of feta cheese ideally made from 100% sheep’s milk (approx. 190g/ 6.5 oz.)
• 1 egg, beaten
• 1/2 tsp of freshly ground pepper
• 40g flour, enough to coat the feta cheese (1.5 oz.)
• olive oil for frying
• 1 lemon
• Alternatively, a tablespoon of honey and sesame seeds

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Instructions

1. To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm  or 1 inch thick.
2. Crack the egg into a bowl and whisk it with a fork.
3. In another bowl add the flour and the pepper and using a spoon mix to combine.
4. Dip the feta cheese into the whisked egg and then roll into the flour. You want the feta cheese entirely coated with flour.
5. Pour your oil to the frying pan until it is about 1 cm / 0.5 inch full.
6. Heat the oil over medium-high heat until it has reached 180C/350F. If you don’t have a kitchen thermometer, drip a drop of the egg in the pan. If it sizzles immediately your oil is about the right temperature.
7. Fry the feta until nicely coloured. Use a slotted spoon to flip the feta saganaki over carefully, so that it is nicely coloured on both sides. (about 2 minutes each side)
8. When done, place on some kitchen paper to absorb the extra oil.
9. Squeeze a few drops of fresh lemon on top (or the honey and sesame seeds) and serve your feta saganaki while still warm!

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Keywords: feta saganaki, pan fried feta cheese

The post Feta Saganaki (Pan fried Feta cheese) appeared first on My Greek Dish.

It is commonly served as part of a meze platter together with some tzatziki, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

Cypriot Talatouri sauce recipe – Mint or no Mint?

Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

The traditional Cypriot Talatouri recipe is made with fresh or dry mint and lemon juice instead of vinegar. These are the main differences from the Greek version of Tzatziki sauce, but we love them both! Hope you enjoy it!

Cypriot Talatouri sauce recipe – Tips to achieve the perfect texture

Talatouri is a classic yogurt, garlic and cucumber sauce. It is a very simple and easy recipe, but in order to achieve the perfect texture you have to pay attention to the details.

The main ingredients for this traditional Cypriot Talatouri sauce recipe are plenty of garlic and creamy thick Greek yogurt. If you like garlic then this is definitely a recipe made for you and if you are not afraid of the smell use a little extra… Your tastebuds will thank you!

Probably the most important part when making a Cypriot Talatouri sauce recipe is the preparation of the cucumber. You need to use seedless cucumber or if you are using a seeded one, make sure to remove the seeds. Cucumber seeds bring along a little too much moisture in the Talatouri sauce, so their texture is not what we are looking for.

Grate the cucumber, using the large holes of the grater and dry it really well. We want to remove as much of the moisture of the pulp as possible, so that the Talatouri remains creamy.

When preparing this traditional Cypriot Talatouri recipe, it is very important to use the garlic minced or grated (not chopped) in order to avoid lumps and a mouthful of garlic..

For that perfect velvet and rich texture make sure to use Greek strained yogurt, as it is smoother and creamier than other yogurts and make sure to use it cold. Find out how to make Greek yogurt from scratch with my super easy recipe!

Enjoy this authentic Cypriot Talatouri sauce recipe with a juicy souvlaki or with some warm pita breads! And if you are a vegan, take a look at my vegan tzatziki sauce recipe, where I take you through the best yogurts to use as well as how to make it so it tastes just like the original!

Talatouri recipe (Cypriot tzatziki sauce with mint)

(482 votes, average: 4.87 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 minutes
• Yield: 3 cups
• Category: Dips
• Cuisine: Cypriot

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Description

Mint or no mint? Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

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Ingredients

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g strained Greek yogurt (18 ounces)
• juice of 1 lemon
• 2–3 tbsp chopped fresh mint
• a pinch of salt

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Instructions

1. To prepare this traditional Cypriot talatouri sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
2. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
3. Assemble the Talatouri sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, juice of 1 lemon, mint, a pinch of salt and blend, until the ingredients are combined. Store in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).
4. Prepare this traditional Talatouri sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

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Nutrition

• Serving Size: 2 tbsps
• Calories: 86kcal
• Sugar: 2.2g
• Sodium: 209.3mg
• Fat: 6.8g
• Saturated Fat: 1.7g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 3.1g
• Fiber: 0.2g
• Protein: 4g
• Cholesterol: 5.4mg

Keywords: Talatouri, Tzatziki with Mint, Cypriot Tzatziki Recipe

The post Talatouri recipe (Cypriot tzatziki sauce with mint) appeared first on My Greek Dish.

It all started when I was in the process of making a Greek feast with friends and family. Greek salad was ready, and so were the gyros and pitas. The smell of the souvlaki grilling was making everybody super hungry. But something was missing.. Fries! Some good old fashioned fries would be good enough but not today!

So I went ahead and made these delicious Greek fries with a twist!! What makes these fries “Greek”? Well nothing else than the earthy flavors used for the topping and seasoning; Greek ingredients that you will find in every mom’s kitchen. So let’s get started!

Greek fries recipe – Fried vs. baked

To prepare this Greek fries (chips) recipe you can either fry the potatoes or go healthier and bake them in the oven. Baking the potatoes may be a little more time consuming but is much healthier and if you bake them the right way they will truly reward you.

If you choose to bake your Greek fries try spreading some olive oil in the baking tray and pre-heat it in the oven, before adding the potatoes. This will stop the potatoes from sticking on the baking tray, which is a very common pitfall for when preparing baked fries. Also make sure to coat the potatoes well with olive oil to help them get that golden, crispy texture.

If you choose to fry your Greek fries they will be a little less healthy but equally (or even more) delicious! You can fry them once or double fry them for crispier results.

The secret in my delicious Greek fries recipe is nothing else than the topping! Go and get yourself some good quality Greek feta cheese, which will give them deliciously a bold flavour. Also add some chopped red onions and juicy tomatoes for that extra mediterranean twist.

Those key ingredients are very flavoursome on their own so remember to keep the seasoning sparse with just a sprinkle of dried oregano and a last minute squeeze of a lemon. Be careful if you choose to add extra salt, as feta cheese is already salty enough and remember you can’t undo an over seasoned dish!

So go ahead give this baked Greek fries recipe try and enjoy with some good old fashioned chicken souvlaki aside! Oh and you can always read this delicious recipe in Greek here Τραγανές Πατάτες Τηγανητές Φούρνου

Homemade Baked Greek Fries recipe with feta cheese

(581 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Side
• Method: Baked
• Cuisine: Greek

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Description

This extra crispy, extra golden and super delicious Greek homemade Greek fries recipe will surely become your newest favorite! A super simple recipe that will elevate your usual chips to a whole new level!

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Ingredients

• 5 Russet potatoes, cut into strips
• 150g feta cheese (5 oz.)
• 1/2 red onion, chopped
• 1 tomato, diced
• juice of half a lemon
• 1 tsp dried oregano
• chopped parsley for garnish
• salt
• olive oil
• vegetable oil for frying (optional)

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Instructions

1. To make this super easy Greek fries recipe, start by preparing the potatoes. Wash and peel the potatoes and cut into strips. At first slice the potatoes lengthwise into 1/2 cm (1/4 inch) slices and then cut each slice into strips. Place the potatoes in a large bowl with plenty of water to cover them.
2. Now it’s time to make a decision. Greek fries can be either fried or baked (for a healthier version).
3. If you choose to bake your Greek fries, then layer a large baking tray with parchment paper and pour in 2-3 tbsps of olive oil. Place the tray in the oven and preheat at 200C.
4. As soon as your oven is well preheated, drain and dry the potatoes and remove the baking tray from the oven. Place the potatoes on the baking sheet and season with salt and dried oregano. Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.
5. Bake the potatoes for about 45 minutes to 1 hour, depending on size, until golden and crispy.
6. For the topping of the Greek fries use crumbled feta cheese, chopped red onions, and chopped tomatoes. Sprinkle with dried oregano and chopped parsley and squeeze over just a little bit lemon juice.
7. Enjoy your Greek fries while still warm with some gyros and tzatziki sauce!

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Nutrition

• Serving Size: 1 portion
• Calories: 255kcal
• Sugar: 3.2g
• Sodium: 627.2mg
• Fat: 10.2g
• Saturated Fat: 4.5g
• Unsaturated Fat: 5.2g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 2.8g
• Protein: 7.7g
• Cholesterol: 22.3mg

Keywords: Greek fries recipe, Greek Fries seasoning, Baked fries with feta

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Greek Lamb Meatballs recipe – A delicious taste of Greece

Juicy and well seasoned ground lamb, infused with the aromas and flavors of fresh mint, garlic and oregano, garnished with cooling tzatziki sauce, served with delicious crispy and fluffy pita bread. Well, one couldn’t ask for more! 

Although I just love the classic Greek meatballs made with pork and beef, I think you will agree that there is nothing better than the smell and deliciousness of some fried Greek lamb meatballs. So if you like me, just love lamb, this traditional Greek lamb meatballs recipe is made just for you! Just like my Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)!

Greek Meatballs is a famous Greek appetizer, commonly served as part of a meze platter. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. Leftovers (which is a good thing in this case!) can make a delicious brand new dish (click for recipe), added in a tomato-based sauce with some mashed potatoes, or pasta.

Greek Lamb Meatballs recipe – Frying or Baking?

Although this Greek lamb meatballs recipe requires frying the meatballs to achieve that extra crispy texture and lots of flavor, you can also bake / grill them in the oven. The grilled version is much lighter than the fried, so you can save some calories and enjoy them guilt free! If you choose to bake your Greek lamb Meatballs, try adding some crumbled feta cheese in the mixture for that extra twist.

The perfect Greek lamb meatballs always consist of a crisp exterior and juicy interior. To achieve the perfect result, fry the meatballs in a single layer in plenty of oil that just covers the meatballs.

Not overcrowding the pan is vital for a delicious crispy crust to form. If you add too many of those Greek lamb meatballs in the pan, the temperature of the oil will decrease. Keeping the oil hot will crisp up the outside while keeping the inside juicy and tender.

Heat the oil to medium-high heat, just before it starts smoking. To check the oil temperature, test it using a small piece of bread crust . If the oil begins to sizzle around it, creating small bubbles then you are ready to go. Turn the meatballs occasionally in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust.

So go ahead, give this traditional Greek lamb meatballs recipe a try and make your family and friends happy in less than 40 minutes! Recipe makes enough for about 40 meatballs which depending on whether you have it as a starter or main can serve anything between 5 to 10 people.

Crispy Greek Lamb Meatballs recipe (Keftedes Arni)

(813 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 minutes
• Yield: 55 pieces
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

A traditional Greek lamb meatballs recipe (Keftedes arni). If you love lamb, this traditional Greek lamb meatballs recipe is made just for you! A famous Greek appetizer, commonly served as part of a meze platter.

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Ingredients

• 1 kg ground lamb (35 oz.)
• 1 large red onion, grated
• 2 cloves of garlic, minced
• 1 tsp dried oregano
• 2 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 a cup breadcrumbs
• 1 egg
• 1 tbsp olive oil
• 1 tbsp finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano (optional)
• salt and freshly ground pepper
• flour for dredging
• oil for frying

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Instructions

1. To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix , squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.
2. To form your Greek lamb meatballs, roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
3. The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil.
4. To fry Greek lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
5. If you prefer a lighter version, you can bake/ grill the meatballs. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
6. Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads  or as a main course with some basmati rice and Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 80kcal
• Sugar: 0.2g
• Sodium: 63.3mg
• Fat: 6g
• Saturated Fat: 2.1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 2.8g
• Fiber: 0.2g
• Protein: 3.6g
• Cholesterol: 16.7mg

Keywords: Greek Lamb Meatballs, Lamb Keftedes recipe

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