One of our favorite restaurants growing up in Baton Rouge was a Greek restaurant named Zorba’s.  Recently reopened in a new location in the city, one of our favorite appetizers to order was always the saganaki or fried cheese.  An unforgettable display that is brought to the table, lit on fire, and then to put out the flames that cook the cheese, a splash of lemon juice or even ouzo is poured on the delectably cooked squares of deliciousness.

Wanting to recreate this dish at home, I searched online and found the sheep’s milk cheese available for purchase on www.igourmet.com.  The cheese is named halloumi and is the texture of feta cheese but is able to withstand a higher level of heat. Simply grilled on an oiled grill pan on the stove, I served the grilled cheese with fresh dill, fresh chives, lemon wedges, slices of heirloom tomatoes and grilled bread.  A well-loved and memorable restaurant dish in our family that is surprisingly easy enough to enjoy at home! Opa!

(To view this recipe, click on the blue title of the blog post above*)

Tagged: cheese, chives, dill, Greek, Greek cheese, grilled cheese, halloumi, halloumi cheese, herbs, lemon, vegetarian