Saganaki

Saganaki

Saganáki

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Saganaki is the name of the traditional heavy Greek frying pan used to cook this firm, salty cow’s cheese of the same name. A cast-iron pan or similar heavy frying pan works well too. We had this for the first time at Karathona beach and it was to prove a favourite.

Ingredients

Quantity Ingredient
100g saganaki cheese, (see Lyndey’s note)
plain flour, for dusting
1/3 cup extra-virgin olive oil
lemon cheeks, to serve

Method

  1. Trim the cheese evenly to create a slice about 1–1.5 cm thick. Dip the cheese into a little water then dust generously with the flour.
  2. Heat the oil in a very small heavy frying pan over medium–low heat — no hotter or the outside of the cheese will brown before the inside softens.
  3. Carefully add the floured cheese to the oil and fry on one side for 3 minutes before turning and frying for a further 2 minutes, or until golden. Drain well on paper towels.
  4. Serve immediately with the lemon cheeks.

Lyndey’s note

  • Kefalotyri cheese, kefalograviera, or even haloumi could be substituted for saganaki. Each is available from speciality Greek delicatessens, and haloumi is also available in many supermarkets.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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