Spring
Grilled Lemon Halloumi
Popular on Food52
16 Reviews
Shortrib
October 30, 2020
Good inspiration here, but needs some tweaking. To make this a rub, it needs much less oil/lemon juice. Otherwise it just pools around the cheese. Ten mins at 200 c. is not enough to brown the cheese. I finally broiled it. Instructions for layering (and then turning) cheese and lemons are missing. I started with lemons on top, broiled, and then flipped so lemons were on the bottom, and broiled the second side. Personally I found the lemons a bit stewed bc of the liquid in the pan, and the result a bit bitter. I respect the idea here and the flavours, but the method didn't work for me.
[email protected]
April 10, 2018
I
[email protected]
April 10, 2018
I made this with Meyer lemons, so reduced the honey a bit. And used fresh herbs. It was soupy and didn't brown at all after the first 10 minutes, so I broiled it for 2 minutes on each side. It browned beautifully and the sauce reduced to a thick dressing. Recipe didn't specify although it seems to imply that the cheese and lemons are layered on top of one another. I cooked a half recipe in a single layer in a 9" Pyrex pie plate and it was just right. The lemons were fantastic - DO NOT discard. I used sweeter Meyers, but have had regular lemons roasted until caramelized and they're also wonderful.
Maureen
July 10, 2017
Sad to say this just did not work for me. Way too much liquid (and I only used 1/4 of a lemon for juice). The liquid did not evaporate in oven so cheese did not brown. Tried to eat it anyway but after a few bites decided to drain the liquid out of baking pan and put cheese back in and reheat. The cheese finally did brown but was tough by then. I obviously messed up! The dressing alone was delicious. YMMV.
Donna H.
September 23, 2016
So, you eat the lemon slices? Like peel and all? Or just the cheese, I'm confused. Forgive my ignorance...
Jeff P.
September 29, 2016
Hi Donna,
The lemon slices are mostly for during cooking -- they will add flavor and keep the surface from drying out. They also look pretty, so are nice to serve on the plate. But no, they would not be directly edible.
The lemon slices are mostly for during cooking -- they will add flavor and keep the surface from drying out. They also look pretty, so are nice to serve on the plate. But no, they would not be directly edible.
LULULAND
May 29, 2016
Is there a substitution for the halloumi cheese? thanks
tamater S.
May 23, 2017
I have the same question as LULULAND, (which I'm just noticing was a year ago). I have never seen it in my province. I could try a net-search, but I'm a bit wary of netter-nutters. I need a 52er!
Kaite
February 14, 2020
I use what's called Bread Cheese/juustoleipä when I can't find halloumi. Holds up the same just made from cow's milk vs sheep.
Caroline B.
August 5, 2014
This was a spectacular version of saganaki!!! I was worried because it was so much lemon juice, but the honey and olive oil really balanced it out with the cheese flavor. I've never had saganaki with anything other than oil, and this was much better. Perfection!
KellyDC
July 5, 2014
Had this the other night at a Greek restaurant, where it's known as saganaki, and it was amazing.
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