Σαγανάκι — Print Recipe

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.

Ingredients

250g kefalograviera, kasseri, or halloumi cheese
2 tbsp all-purpose flour
3 tbsp olive oil
1 lemon, cut into wedges
Freshly cracked black pepper

Instructions

1 Cut cheese into a 1cm-thick slab. Briefly dip in cold water, then dredge in flour, shaking off excess.
2 Heat olive oil in a small heavy skillet over medium-high heat until shimmering.
3 Place the cheese slab in the hot oil. Fry undisturbed for 2 minutes until a deep golden crust forms on the bottom.
4 Flip carefully with tongs and fry the other side for 1-2 minutes until equally golden and crusty.
5 Transfer immediately to a plate. Squeeze lemon juice over the sizzling cheese while it is still hot.
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.