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How to make Saganaki

How to make Saganaki

Discover how to make Saganaki with our simple recipe. This classic Greek appetizer features pan-fried cheese with a crispy golden crust, offering rich and savory flavors. Perfect for entertaining or enjoying as a delicious snack, our step-by-step guide ensures you can easily recreate this Mediterranean favorite at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Side Dish
Cuisine: greek
Ingredients Method Notes

Ingredients
  

  • Cheese: 1 (8-ounce) block of semi-hard cheese such as Kefalotyri, Graviera, or Kefalograviera. Alternatives include Kasseri, Halloumi, or even Feta.
  • Flour: 1/4 cup of all-purpose flour for dredging.
  • Olive Oil: 1/4 cup of high-quality extra virgin olive oil.
  • Lemon: 1/2 lemon, cut into wedges.
  • Black Pepper: Ground black pepper for seasoning the flour.
  • Optional: Brandy or Ouzo for flambéing.

Method
 

  1.  Prepare the Cheese. Slice the cheese into two 1/2-inch thick pieces. Ensure the slices are not too thin to prevent them from melting into the pan.
  2. Briefly run the cheese slices under room temperature water and pat dry with a paper towel.
  3. Coat the Cheese. Spread the flour on a rimmed plate and season with ground black pepper.
  4. Dredge each cheese slice in the flour, ensuring an even coating. Shake off any excess flour.
  5. Pan-Fry the Cheese. Heat the olive oil in a medium nonstick skillet over medium heat until hot but not smoking.
  6. Carefully add the cheese slices to the skillet. Cook until the bottom is golden brown and crispy, about 2-3 minutes.
  7. Flip the cheese slices and cook the other side until equally golden and crispy, about 2 more minutes.
  8.  Serve. Remove the cheese from the skillet and place it on a serving plate. Squeeze fresh lemon juice over the hot cheese to enhance the flavor. Serve immediately while the cheese is still hot and melty inside.
  9. Optional: Flambé for a Dramatic Presentation. Once the cheese is golden and crispy, remove the skillet from the heat. Pour 1-2 tablespoons of brandy or ouzo over the cheese. Carefully ignite the alcohol with a long lighter. Allow the flames to burn off, then squeeze lemon juice over the cheese to extinguish any remaining flames.

Notes

Tips for Perfect Saganaki

  • Cheese Selection: Choose a firm, semi-hard cheese that can withstand high heat without melting too quickly. Traditional Greek cheeses like Kefalotyri, Graviera, or Kefalograviera are ideal.
  • Oil Temperature: Ensure the oil is hot enough to create a crispy crust but not so hot that it burns the cheese.
  • Serving: Serve the saganaki immediately after cooking for the best texture and flavor.
 

Variations

  • Herbs and Spices: Add a sprinkle of fresh herbs like thyme or oregano for extra flavor.
  • Honey Drizzle: For a sweet and savory twist, drizzle the finished saganaki with a bit of honey.