Greek Saganaki Recipe (Pan-Fried Cheese)

Saganaki is a thick slice of hard cheese, lightly floured and pan-fried until a golden crust forms while the inside softens. It is named after the sagani, the small two-handled pan it is cooked and served in. Finish it with a squeeze of lemon and eat it straight away.

Serves: 4 as a meze | Prep: 5 min | Cook: 6 min

Ingredients

• 250 g kefalograviera, kefalotyri or graviera
• 3 tbsp plain flour
• 3 tbsp olive oil
• 1 lemon, in wedges
• Black pepper

Method

1. Cut the cheese into slices about 1 cm thick.
2. Briefly wet each slice under the tap, then dredge in flour and shake off the excess.
3. Heat the olive oil in a small frying pan until very hot.
4. Fry the cheese for 2 to 3 minutes per side until both sides are golden and crisp.
5. Serve immediately with lemon wedges and black pepper.

Tips

• Wetting the cheese helps the flour stick for an even crust.
• If the pan is not hot enough, the cheese melts before the crust forms.
• Halloumi works too, but it is Cypriot rather than traditional for saganaki.

Products from Bakaliko

• Bafas - Kefalograviera from Epirus 300 g
• Bafas - Graviera from Epirus 300 g

More Greek recipes

• Greek dips: tzatziki and tyrokafteri
• Greek salad (horiatiki)

Photo: Tammy Green, CC BY-SA 2.0, via Wikimedia Commons.