📝 About This Recipe
Transport your kitchen to a sun-drenched taverna on the shores of Naxos with this iconic Greek appetizer. Saganaki features a thick slab of salty, sheep's milk cheese dredged in flour and pan-seared until it develops a shatteringly crisp golden crust and a warm, molten heart. Finished with a dramatic squeeze of fresh lemon and a pinch of aromatic oregano, it is the perfect balance of salt, acid, and crunch.
🥗 Ingredients
The Cheese
- 7 ounces Kefalograviera or Graviera cheese (cut into a 1/2-inch thick rectangular slab)
The Dredge
- 1/2 cup All-purpose flour (placed in a shallow bowl)
- 1/2 cup Ice cold water (in a separate bowl for dipping)
- 1/2 teaspoon Dried Greek oregano (mixed into the flour)
- 1/4 teaspoon Freshly cracked black pepper (mixed into the flour)
For Frying
- 3 tablespoons Extra virgin olive oil (high quality Greek oil preferred)
- 1 tablespoon Unsalted butter (for extra browning and flavor)
Garnish and Service
- 1 Fresh lemon (cut into wedges)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 ounce Ouzo or Brandy (optional, for flaming)
- 1 teaspoon Honey (optional, for a sweet-salty finish)
👨🍳 Instructions
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1
Begin by slicing your cheese into a consistent 1/2-inch thick slab. If the cheese is too thin, it will melt before it crusts; if too thick, the center won't get warm.
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2
Prepare your dredging station: one shallow bowl with ice-cold water and another with the flour mixed with oregano and black pepper.
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3
Quickly dip the slab of cheese into the cold water. This moisture helps the flour adhere and creates a steam barrier that prevents the cheese from leaking out too quickly.
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4
Immediately place the wet cheese into the flour mixture. Press down firmly and ensure every edge and corner is thoroughly coated in a thick layer of flour.
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5
Shake off any excess loose flour and set the cheese on a plate for 2 minutes. This 'resting' allows the flour to hydrate, ensuring the crust doesn't fall off in the pan.
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6
Heat a heavy-bottomed skillet (cast iron or a traditional two-handled saganaki pan) over medium-high heat. Add the olive oil and butter.
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7
Wait until the butter has stopped foaming and the oil is shimmering. A drop of flour should sizzle instantly when hitting the oil.
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8
Carefully lay the cheese into the hot oil. Sear for approximately 2-3 minutes without moving it, until the bottom is a deep, golden brown.
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9
Using a wide spatula, gently flip the cheese. The crust should be rigid and vibrant orange-gold.
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10
Sear the second side for another 2 minutes. The cheese should feel slightly soft to the touch but hold its shape.
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11
Optional Flambé: If using Ouzo, pour it into the corner of the pan (away from the cheese) and carefully ignite with a long reach lighter. Let the flames die down naturally.
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12
Remove the pan from the heat immediately. While still in the pan, squeeze half a lemon directly over the sizzling cheese.
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13
Transfer to a serving plate, garnish with fresh parsley and an extra sprinkle of oregano, and serve immediately while piping hot.
💡 Chef's Tips
Use a high-melting point cheese like Kefalograviera, Halloumi, or Kasseri; Feta is too soft for this specific method. Ensure the oil is hot enough before adding the cheese; if the oil is cold, the cheese will absorb the grease and become soggy. Always dip the cheese in water before flouring—this is the secret to the characteristic thick, crunchy crust. Do not crowd the pan; if making multiple slabs, fry them one or two at a time to maintain oil temperature. Serve it 'Opa!' style by flaming it with Ouzo for a hint of anise and a spectacular presentation.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough to soak up the lemon-infused oil. Pair with a crisp, acidic Greek white wine like Assyrtiko to cut through the richness of the fried cheese. Accompany with a side of Kalamata olives and sliced cucumbers for a refreshing contrast. A drizzle of Greek thyme honey and a few toasted sesame seeds adds a wonderful sweet-savory dimension. Include it as part of a larger Meze platter with Tzatziki, Dolmades, and grilled octopus.