How to Cook Greek Saganaki Cheese
Saganaki cheese is a popular Greek dish made from frying a variety of cheeses until golden and melty. The most commonly used cheese is Kefalotyri or Kasseri, which develops a crispy crust while remaining gooey on the inside. Served hot, saganaki cheese is often accompanied by a squeeze of lemon juice and is enjoyed as an appetizer or meze.
Equipment
- Frying Pan/Skillet
- Spatula/Tongs
- Paper towels
- Shallow Plate/Bowl
- Serving platter
- Brandy/Ouzo (Flambéing)
Ingredients
- Kefalograviera or graviera Cheese
- All-purpose flour
- Olive oil or clarified butter
- Freshly squeezed lemon Juice
Instructions
- Collect all the necessary ingredients, including cheese, flour, olive oil (or clarified butter), lemon, and any optional ingredients for serving and garnishing.
- Cut the kefalograviera or graviera cheese into slices approximately 1/2 inch thick. Pat the slices dry with a paper towel to remove any excess moisture. This will help achieve a better crust when frying.
- Place the flour on a shallow plate or in a small bowl. Take each cheese slice and lightly coat it with flour, ensuring both sides are evenly covered. Gently shake off any excess flour.
- Heat a large skillet or frying pan over medium-high heat. Add the olive oil (or clarified butter) and allow it to heat up. The pan should be hot but not smoking.
- Carefully place the flour-coated cheese slices into the hot pan. Avoid overcrowding the pan; you may need to fry them in batches. Allow the cheese to cook undisturbed for approximately 2-3 minutes or until the bottom develops a golden-brown crust.
- Using a spatula or tongs, gently flip each cheese slice to cook the other side. Continue cooking for 2-3 minutes or until the second side is golden brown and crispy.
- Once the cheese slices are cooked, carefully transfer them to a plate lined with paper towels. This will help absorb any excess oil and maintain the desired texture.
- Place the saganaki on a serving platter. Squeeze fresh lemon juice over the cheese slices to enhance the flavors and add a tangy kick. If desired, sprinkle freshly chopped herbs like oregano or parsley on top for garnish. You can also season with freshly ground black pepper to taste.
- For an added touch of drama and flavor, you can opt to flambé the saganaki. Return the cooked cheese slices to the pan and carefully pour a small amount of brandy or ouzo around the edges of the pan. Tilt the pan slightly to ignite the alcohol, creating a brief flame. Allow the flame to extinguish naturally before removing the saganaki from the pan.