📝 About This Recipe
Transport your senses to a bustling Greek taverna with this iconic dish of pan-seared Kefalograviera cheese, finished with a dramatic 'Opa!' flourish. This recipe balances the salty, nutty crunch of a golden crust with a molten, gooey interior, heightened by a bright splash of lemon and aromatic herbs. It is a theatrical masterpiece that proves simplicity is the ultimate sophistication in Mediterranean cooking.
🥗 Ingredients
The Cheese
- 7 ounces Kefalograviera Cheese (cut into a 1/2-inch thick slab; can substitute with Graviera or Kefalotyri)
- 1/2 cup Cold Water (in a shallow bowl for dipping)
- 1/2 cup All-purpose Flour (for dredging)
For Searing and Flambé
- 2 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
- 2 tablespoons Ouzo or Brandy (for the flaming effect)
- 1/2 Fresh Lemon (cut into wedges for squeezing)
Garnish and Serving
- 1/2 teaspoon Dried Greek Oregano (crushed between fingers to release oils)
- 1 teaspoon Greek Honey (optional, for a sweet and salty contrast)
- 1 teaspoon Fresh Flat-leaf Parsley (finely chopped)
- 2 pieces Pita Bread (warmed and cut into triangles)
👨🍳 Instructions
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1
Prepare your station by placing the cold water in one shallow bowl and the flour in another shallow bowl right next to it.
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2
Slice the cheese into a uniform slab about 1/2-inch thick. If the cheese is too thin, it will melt before it crusts; if too thick, the center won't soften.
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3
Submerge the cheese slab into the cold water for 2-3 seconds. This moisture is essential for helping the flour create a thick, protective crust.
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4
Immediately dredge the wet cheese in the flour, pressing firmly to ensure an even, heavy coating on all sides, including the edges.
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5
Shake off any excess flour gently so the oil doesn't burn in the pan, then set the cheese aside on a dry plate for 1 minute to allow the coating to set.
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6
Heat the olive oil in a small, heavy-bottomed stainless steel or cast-iron skillet (a traditional saganaki pan is ideal) over medium-high heat until the oil shimmers.
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7
Carefully place the cheese in the hot oil. Sear for about 2 minutes on the first side without moving it, until a deep golden-brown crust forms.
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8
Use a wide spatula to flip the cheese carefully. Sear the second side for another 1-2 minutes until it matches the golden color of the first side.
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9
Prepare for the flambé: ensure no flammable objects or loose clothing are near the stove, and have your lemon wedge ready to extinguish the flames.
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10
Pour the Ouzo or brandy over the cheese. If using a gas stove, tilt the pan slightly toward the flame to ignite, or use a long-reach lighter for electric stoves.
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11
Shout 'Opa!' as the flames rise. Let the alcohol burn off for about 5-10 seconds, then squeeze the lemon juice directly over the cheese to extinguish the flame.
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12
Remove the pan from the heat immediately. Drizzle with a tiny bit of honey if desired, and sprinkle with dried oregano and fresh parsley.
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13
Serve immediately while the cheese is still bubbling and molten, right in the pan or transferred to a warm plate.
💡 Chef's Tips
Use a firm, salty sheep's milk cheese like Kefalograviera for the best results; Halloumi can work but won't melt as beautifully. Always dip the cheese in water before flouring; this creates a 'shell' that prevents the cheese from leaking out into the pan. Ensure your oil is hot before adding the cheese; if the oil is cold, the flour will soak it up and become greasy rather than crispy. If you are nervous about the flambé, you can skip the fire and simply deglaze the pan with lemon juice—it will still taste delicious. Work quickly once the cheese is cooked, as Saganaki becomes rubbery once it cools down.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough to scoop up the melted cheese. Pair with a glass of chilled Assyrtiko wine or a classic Ouzo on ice to cut through the richness. Accompany with a side of Kalamata olives and marinated artichokes for a complete meze platter. A simple tomato and cucumber salad with red wine vinegar provides a refreshing acidic balance to the salty cheese.