Kaçkavall në Tigan
Kaçkavall në Tigan (katch-kah-VAHL nuh tee-GAHN)
Pan-Fried Cheese
Thick slices of aged kaçkavall cheese pan-fried in butter until golden and crispy on the outside with a molten, stretchy interior. A simple yet irresistible Kosovar appetizer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Slice the kaçkavall cheese into pieces roughly one centimeter thick.
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2
Heat butter in a heavy skillet over medium-high heat until foaming.
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3
Place cheese slices in the skillet and fry for three to four minutes until a deep golden crust forms on the bottom.
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4
Carefully flip and fry the other side for another two to three minutes.
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5
Transfer immediately to plates and season with black pepper.
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6
Serve at once with a squeeze of lemon while the cheese is still hot and stretchy.
Did You Know?
Kaçkavall is the Kosovar name for a yellow aged cheese similar to Italian caciocavallo, from which its name derives.
Chef's Notes
Equipment Tips
- heavy skillet
- spatula
Garnishing
lemon wedge, black pepper
Accompaniments
bread, olives
The Story Behind Kaçkavall në Tigan
Pan-fried kaçkavall is one of the simplest and most beloved appetizers in Kosovo, found in every traditional restaurant and home kitchen. The cheese itself has been produced in the Balkans for centuries, and the tradition of frying it likely dates to the earliest cheese-making communities. In Kosovo, no meze spread is complete without fried cheese, and it is often the first dish ordered at restaurants.
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