Saganaki

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

1. Cut the cheese into thick slices, about 1.5 cm.
2. 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.
3. 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.
4. 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.
5. Leave it alone until it releases from the pan on its own.
6. Turn it once with a spatula and fry the second side for a minute. The whole thing takes two or three minutes.
7. 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

Named for the small two-handled pan it is fried in; graviera or kefalograviera is seared and served with lemon.

Frequently asked questions

What is Saganaki?

Saganaki is a snack from Greece: pan-seared cheese finished with a lemon squeeze. Named for the small two-handled pan it is fried in; graviera or kefalograviera is seared and served with lemon.

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.