A thick slab of firm Greek cheese, dredged in flour and pan-fried in olive oil until a golden crust forms outside while the inside becomes molten, finished with a squeeze of lemon.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cut cheese into a 1cm-thick slab. Briefly dip in cold water, then dredge in flour, shaking off excess.
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2
Heat olive oil in a small heavy skillet over medium-high heat until shimmering.
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3
Place the cheese slab in the hot oil. Fry undisturbed for 2 minutes until a deep golden crust forms on the bottom.
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4
Flip carefully with tongs and fry the other side for 1-2 minutes until equally golden and crusty.
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5
Transfer immediately to a plate. Squeeze lemon juice over the sizzling cheese while it is still hot.
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6
Serve at once with bread — saganaki waits for no one.
Did You Know?
The famous "Opa!" and flaming saganaki ritual was actually invented in Chicago in 1968, not in Greece — traditional Greek saganaki is never set on fire.
Chef's Notes
Equipment Tips
- small heavy skillet
- tongs
- plate
Garnishing
lemon wedge, pepper
Accompaniments
bread, olives
The Story Behind Σαγανάκι
Saganaki takes its name from the small two-handled frying pan (sagani) in which it is cooked. The dish emerged in Greek taverna culture in the mid-20th century as a quick, crowd-pleasing meze. Various Greek cheeses are used depending on the region, each producing a subtly different flavor and texture.
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