Comments on
Small Saganaki Salad
Rae @LoveRae
Love simple cheese dishes like this. I've heard of that cheese but never had it. I'd imagine it'd be a similar to Halloumi cheese.
John A @JohnA
Hi Andrea. Purists would doubtless correct me but, as I understand it, Halloumi is the Cypriot version of the Greek Saganaki albeit a little darker. Anyway, close enough in my view to mean that they’re very similar and can be used accordingly instead of each other. I’m pondering whether to cook it in strips or cubes sometime to include in salads but I understand it to be very much a sharing starter or meze on its own in Greece. John
Rae @LoveRae
Either way must try, I love salty cheeses, the only thing I don't particularly like with such cheeses such as Halloumi at least is that it becomes very rubbery if not eaten immediately after being cooked.
John A @JohnA
That’s also somewhat true of Saganaki. It’s at its best if goes from pan to plate to mouth without pause. As it cools, it will eventually go rubbery but that’s does take maybe 15-20 minutes so shouldn’t be a problem of eaten freshly cooked. However, not a recipe to cook in advance.
