📝 About This Recipe
Saganaki is a quintessential Greek meze named after the small, two-handled frying pan in which it is traditionally prepared. This dish features a thick slab of firm Greek cheese, dredged in flour and seared until a nutty, golden-brown crust forms while the center remains irresistibly molten. Finished with a bright squeeze of fresh lemon and a pinch of dried oregano, it offers a perfect balance of salty, savory, and citrusy notes that will transport your senses straight to a seaside taverna in Mykonos.
🥗 Ingredients
The Cheese
- 7-8 ounces Kefalograviera, Kefalotyri, or Graviera cheese (cut into a 1/2-inch thick rectangular slab)
The Coating
- 1/2 cup All-purpose flour (placed in a shallow bowl)
- 1/2 cup Cold water (in a separate shallow bowl for dipping)
- 1/4 teaspoon Fine sea salt (to season the flour)
- 1/8 teaspoon Black pepper (freshly cracked)
Frying and Flambé (Optional)
- 3 tablespoons Extra virgin olive oil (high quality Greek oil preferred)
- 1 ounce Ouzo or Brandy (optional, for the traditional flambé effect)
Garnish and Serving
- 1/2 piece Lemon (cut into wedges)
- 1 pinch Dried Greek oregano (rubbed between palms to release oils)
- 1 teaspoon Fresh parsley (finely chopped for color)
- 2 pieces Warm pita bread (cut into triangles)
- 6-8 pieces Kalamata olives (for serving on the side)
👨🍳 Instructions
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1
Prepare the cheese by slicing it into a uniform rectangle about 1/2 inch (1.25 cm) thick. If the cheese is very dry, briefly rinse it under cold water so the flour adheres better.
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2
In a shallow bowl, whisk together the all-purpose flour, sea salt, and black pepper until well combined.
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3
Submerge the slab of cheese quickly into the bowl of cold water, ensuring all sides are wet.
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4
Immediately transfer the wet cheese to the flour mixture. Press firmly so the flour coats the cheese completely, including the edges. Shake off any excess flour.
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5
Heat the olive oil in a small, heavy-bottomed non-stick skillet or a traditional saganaki pan over medium-high heat. The oil is ready when a pinch of flour sizzles instantly upon contact.
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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, gently flip the cheese over. Fry the second side for another 1-2 minutes until it matches the golden color of the first side and the cheese feels soft to the touch.
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8
Optional Flambé: If you are feeling adventurous, pour the ouzo or brandy into the pan (away from the flame if using gas), then carefully ignite with a long reach lighter. Shout 'Opa!' as the flames rise.
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9
Once the flames subside naturally, immediately remove the pan from the heat. The residual heat will continue to soften the interior.
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10
Squeeze the juice of half a lemon directly over the sizzling cheese while it is still in the pan; this stops the cooking process and creates a light sauce with the oil.
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11
Sprinkle with a pinch of dried oregano and fresh parsley.
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12
Serve immediately in the pan or slide onto a warmed plate. Saganaki must be eaten hot before the cheese firms up again.
💡 Chef's Tips
Use high-melting point cheeses like Kefalograviera or Halloumi; avoid soft cheeses like Feta which will melt into a puddle. Ensure the oil is shimmering hot before adding the cheese to prevent the flour from soaking up grease and becoming soggy. Dipping the cheese in water before flouring is the secret to a thick, crackly crust that stays attached to the cheese. If you choose to flambé, keep a lid nearby just in case you need to douse the flame quickly. Don't slice the cheese too thin; a 1/2-inch thickness ensures a molten center while the outside gets crispy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Assyrtiko white wine or a shot of Ouzo on ice. Serve alongside warm, charred pita bread to scoop up the melted cheese and lemon-oil juices. Accompany with a side of fresh Greek salad (Horiatiki) to provide a refreshing contrast to the salty cheese. Add a dollop of fig jam or a drizzle of Greek honey on top for a sweet and salty variation. Include a handful of briny Kalamata olives and marinated artichoke hearts on the platter.