Ingredients
Cheese
- 400 ggraviera, kefalograviera or kasseri, in slices 1.5 cm thick
To coat
- 4 tbspplain flour
- a little water, for dipping
To fry
- 3 tbspolive oil
To finish
- 1lemon, in wedges
- black pepper
Equipment
- a saganaki, the small two-handled pan, or a small heavy frying pan
Directions
- Cut the cheese into thick slices, about 1.5 cm.
- Cut them thick. A thin slice melts through entirely before the outside has browned, and the whole point is a crisp crust around a molten centre.
- Shake off the excess flour so only a thin even coat remains. A thick flour coat goes doughy, and the aim is the barest film.
- Lay the slices in and do not move them. Fry for 1 to 2 minutes on the first side, until a deep golden crust has formed.
- Leave it alone until it releases from the pan on its own.
- Turn it once with a spatula and fry the second side for a minute. The whole thing takes two or three minutes.
- Grind black pepper over the top. It must be eaten straight away, because the cheese sets firm and rubbery within a few minutes of cooling.
Technique
- Graviera from Crete or Naxos is the usual choice and is nutty and firm.
- It is served as a meze rather than a course, alongside other small plates.
- Some tavernas coat it in semolina rather than flour for a coarser crust.
Substitutions
- Kefalotyri, kasseri or a firm young pecorino.
- Semolina in place of flour for the coating.
Variations
- Garides saganaki, prawns cooked in the same pan with tomato and feta.
- Mydia saganaki, with mussels.
- Coated in sesame seeds and honey, which is a modern taverna version.
History
Cheese, typically a firm variety like kefalotyri or graviera, pan-fried until it develops a golden, slightly crisp crust while remaining soft inside, documented across Greece as one of the country’s most popular appetizers, its name derived from saganaki, the small two-handled frying pan traditionally used to prepare and serve the dish. Its dramatic tableside preparation at some restaurants, where the cheese is occasionally flambéed with a splash of brandy while the server exclaims opa, reflects a more theatrical adaptation of the dish particularly popular within Greek diaspora restaurants abroad rather than standard practice within Greece itself. Saganaki remains one of the most iconic and widely ordered starters across Greek cuisine.
Frequently asked questions
What is Saganaki?
Saganaki is a snack from Greece: pan-seared cheese finished with a lemon squeeze. Cheese, typically a firm variety like kefalotyri or graviera, pan-fried until it develops a golden, slightly crisp crust while remaining soft inside, documented across Greece as one of the country’s most popular appetizers, its name derived from saganaki, the small two-handled frying pan traditionally used to prepare and serve the dish. Its dramatic tableside preparation at some restaurants, where the cheese is occasionally flambéed with a splash of brandy while the server exclaims opa, reflects a more theatrical adaptation of the dish particularly popular within Greek diaspora restaurants abroad rather than standard practice within Greece itself. Saganaki remains one of the most iconic and widely ordered starters across Greek cuisine.
How long does Saganaki take to make?
Saganaki takes 5 min of preparation and 10 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Saganaki?
Yes, within limits. Kefalotyri, kasseri or a firm young pecorino. Semolina in place of flour for the coating.
What is the most important thing to get right in Saganaki?
Cut them thick. A thin slice melts through entirely before the outside has browned, and the whole point is a crisp crust around a molten centre.
