Saganaki (Pan-Fried Cheese)

Name: Saganaki (Pan-Fried Cheese)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 250 g Kefalograviera or kefalotyri cheese, cut into 1.5 cm thick slices; 3 tbsp plain flour; 3 tbsp Olive oil; 1 Lemon, cut into wedges; ¼ tsp Black pepper; 2 tbsp brandy or ouzo, for flaming (optional)

A thick slab of salty Greek cheese fried until golden and crackly outside, molten inside, with a big squeeze of lemon. Opa!

Greek · Snacks & street food · prep 5 min · cook 5 min · serves 4 · Vegetarian, Nut-free, Pescatarian

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Ingredients

250 g Kefalograviera or kefalotyri cheese, cut into 1.5 cm thick slices
3 tbsp plain flour
3 tbsp Olive oil
1 Lemon, cut into wedges
¼ tsp Black pepper
2 tbsp brandy or ouzo, for flaming (optional)

Method

Run the cheese slices briefly under cold water, then press them into the flour on both sides and shake off the excess.
Heat the oil in a small heavy frying pan over medium-high heat until it shimmers.
Fry the cheese for 1–2 min per side, until a deep golden crust forms and the middle starts to soften. Turn it carefully with a thin spatula.
Slide onto a warm plate, grind over some pepper and squeeze plenty of lemon on top. Eat at once, while it is still soft, with bread.

Tips

Kefalograviera, kefalotyri or graviera hold their shape best; halloumi or young pecorino are good swaps.
Restaurants often flame it with a splash of brandy or ouzo. Only try this off the heat, away from anything flammable, and skip it if cooking for children.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish OliveTomato Diane Kochilas

Open Saganaki (Pan-Fried Cheese) in Nouns Cooking