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Saganaki

Serves 4 to 6 Appetizer vegetarian, Appetizers

Saganaki

Saganaki emerges from Greek tavernas where it's a beloved appetizer, sizzling its way into the heart of any meal. This dish is a staple across the country, capturing the spirit of communal dining with its simplicity and bold flavors. Brought home, it's a quick indulgence that requires no special occasion — just the joy of sharing something delicious with family or friends.

The taste is a salty dance between crisp and creamy, with kefalotyri cheese taking center stage. Dusted lightly with flour and fried to golden perfection, each bite is enriched by a squeeze of fresh lemon, enhancing the flavors with a tangy brightness. Salt is added with a careful hand, ensuring every mouthful is a balanced delight.

Ingredients

  • 400 gkefalotyri cheese — sliced thick
  • 2 tbspflour
  • for fryingolive oil
  • lemon wedges — to serve
  • to tastefine sea salt

Method

  1. Begin by slicing the 400 g kefalotyri cheese into pieces about 1 cm thick. This thickness ensures the cheese will cook evenly, becoming soft inside while developing a crisp crust outside.
  2. Spread 2 tbsp of flour on a plate. Lightly dredge each cheese slice in the flour, ensuring an even, thin coating. This helps create a golden crust when frying and prevents the cheese from sticking to the pan.
  3. Select a heavy-bottomed frying pan, ideally non-stick, and place it over medium-high heat. Pour enough olive oil to generously cover the bottom of the pan, about 0.5 cm deep. Allow the oil to heat until it shimmers, indicating it's hot enough for frying.
  4. Carefully place the floured cheese slices into the hot oil. Fry them for about 2-3 minutes on each side. You will know they're ready to flip when the edges turn a deep golden brown and the cheese begins to soften but holds its shape.
  5. Once both sides are golden and crisp, use a spatula to remove the cheese from the pan and place it on a paper towel-lined plate to drain excess oil.
  6. Immediately sprinkle a pinch of fine sea salt over the hot cheese to enhance its flavor. Serve the Saganaki with lemon wedges on the side, allowing each person to squeeze fresh lemon juice over their portion, adding a bright, tangy finish to the rich, savory cheese.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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