📝 About This Recipe
Transport your kitchen to a seaside taverna in Greece with this iconic appetizer of pan-seared Kefalograviera cheese. This dish celebrates the beauty of simplicity, featuring a thick slice of salty, sheep’s milk cheese fried until the exterior is shatteringly crisp and the interior is warm and yielding. Finished with a dramatic splash of Ouzo and a bright squeeze of fresh lemon, it is a masterclass in texture and bold, Mediterranean flavors.
🥗 Ingredients
The Star Ingredient
- 7-8 ounces Kefalograviera Cheese (cut into a 1/2-inch thick rectangular slab)
The Coating and Frying
- 1/2 cup All-purpose flour (placed in a shallow bowl)
- 1/2 cup Cold water (in a separate shallow bowl for dipping)
- 3 tablespoons Extra virgin olive oil (high quality Greek oil preferred)
- 1/4 teaspoon Dried Greek oregano (for dusting)
The Finish
- 2 tablespoons Ouzo (or brandy for the flambé)
- 1/2 Fresh Lemon (cut into wedges)
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing your cheese. Slice the Kefalograviera into a uniform slab approximately 1/2-inch thick; ensuring it is even will help it cook and brown consistently.
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2
Quickly dip the cheese slab into the bowl of cold water. This moisture acts as a 'glue' for the flour, creating a thicker, crunchier crust.
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3
Immediately dredge the wet cheese in the flour, pressing firmly to ensure every side and edge is thoroughly coated. Shake off any excess flour gently.
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4
Heat a heavy-bottomed 8-inch skillet (traditionally a two-handled 'saganaki' pan or a cast-iron skillet) over medium-high heat.
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5
Add the olive oil to the pan. Wait until the oil is shimmering and just starting to reach its smoke point; a drop of flour should sizzle instantly when hitting the oil.
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6
Carefully lay the floured cheese into the hot oil. Fry for about 2 minutes on the first side without moving it, until a deep golden-brown crust forms.
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7
Using a wide spatula, carefully flip the cheese. Fry for another 1-2 minutes on the second side until equally golden and the cheese feels slightly softened in the center.
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8
If you are brave enough to flambé, remove the pan from the heat source (or turn off the gas). Pour the Ouzo over the cheese.
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9
Using a long-reach lighter, carefully ignite the Ouzo vapors. Stand back as the flames rise! This step adds a subtle anise aroma and caramelizes the crust.
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10
Once the flames die down naturally, immediately squeeze the fresh lemon juice over the cheese. The acidity will 'wake up' the fats and stop the cooking process.
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11
Sprinkle with dried oregano and fresh parsley while still sizzling.
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12
Serve immediately directly in the pan or onto a warmed plate. Saganaki waits for no one!
💡 Chef's Tips
Use high-melting point cheeses like Kefalograviera, Kefalotyri, or Halloumi; avoid soft cheeses like Feta which will simply melt into a puddle. Always use cold water before flouring to create a protective barrier that prevents the cheese from leaking out. Ensure your oil is very hot before adding the cheese; if the oil is too cool, the flour will absorb the grease and become soggy. When flambéing, always have a lid nearby to smother the flames if they become too high, and never pour alcohol directly from the bottle over an open flame. If you don't have Ouzo, Brandy or Metaxa works beautifully as a substitute for the flambé.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough to soak up the lemon-infused oil. Pair with a crisp, acidic white wine like an Assyrtiko from Santorini to cut through the richness. A side of Kalamata olives and sliced cucumbers provides a refreshing, cool contrast to the hot cheese. Enjoy as part of a Meze platter alongside Tzatziki and Dolmades. For a sweet-and-salty twist, drizzle a tiny bit of Greek thyme honey over the finished cheese.