📝 About This Recipe
Named after the 'saganaki' (the small, two-handled heavy-bottomed frying pan it's cooked in), this iconic Greek appetizer is a masterclass in texture and temperature. A thick slab of salty, sheep's milk cheese is dredged in flour and seared until the exterior creates a golden, nutty crust while the interior turns delightfully molten. Finished with a dramatic splash of Ouzo and a squeeze of fresh lemon, it is the ultimate 'meze' that brings the spirit of a Greek taverna straight to your kitchen.
🥗 Ingredients
The Cheese
- 7-8 ounces Kefalograviera or Graviera cheese (cut into a 1/2-inch thick rectangular slab)
- 1/2 cup Cold water (for dipping the cheese)
The Coating
- 1/2 cup All-purpose flour (placed in a shallow bowl)
- 1/2 teaspoon Dried Greek oregano (mixed into the flour)
- 1/4 teaspoon Freshly cracked black pepper (mixed into the flour)
For Frying and Flambé
- 3 tablespoons Extra virgin olive oil (high quality Greek oil preferred)
- 2 tablespoons Ouzo (for the optional flambé)
- 1 teaspoon Unsalted butter (added for extra browning)
Garnish and Serving
- 1/2 piece Fresh lemon (cut into wedges)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
- 2 pieces Warm pita bread (cut into triangles)
- 6-8 pieces Kalamata olives (on the side)
👨🍳 Instructions
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1
Slice your Kefalograviera cheese into a uniform slab, approximately 1/2-inch (1.25 cm) thick. It is important that the cheese is cold from the refrigerator so it doesn't melt too quickly in the pan.
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2
Prepare your dredging station: place the flour, dried oregano, and black pepper in a shallow bowl and whisk to combine. Place the cold water in a separate shallow bowl.
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3
Quickly dip the slab of cheese into the cold water, ensuring all sides are wet. This helps the flour adhere and creates a thicker, crispier crust.
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4
Immediately place the wet cheese into the flour mixture. Press down firmly and coat all sides, including the edges, then shake off any excess flour.
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5
Repeat the dipping process (water then flour) a second time if you prefer an extra-thick crust, though a single coat is traditional.
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6
Heat the olive oil and butter in a small, heavy-bottomed stainless steel or cast-iron skillet (about 6-8 inches) over medium-high heat.
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7
Once the oil is shimmering and the butter has stopped foaming, carefully lay the cheese in the center of the pan. It should sizzle immediately.
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8
Fry the cheese for about 2-3 minutes on the first side without moving it, until a deep golden-brown crust has formed.
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9
Using a wide spatula, carefully flip the cheese over. Fry for another 2 minutes on the second side.
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10
If you are feeling brave and want the authentic taverna experience, turn off the heat and pour the Ouzo over the cheese. Carefully ignite with a long-reach lighter to flambé.
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11
Once the flames subside naturally, immediately squeeze the fresh lemon juice over the sizzling cheese. The acid stops the cooking process and balances the saltiness.
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12
Sprinkle with fresh parsley and serve immediately while the cheese is still bubbling and soft.
💡 Chef's Tips
Always use a hard cheese with a high melting point like Kefalograviera, Kefalotyri, or Halloumi; soft cheeses will simply turn into a puddle. Ensure the oil is hot enough before adding the cheese; if the oil is cold, the cheese will absorb the grease and become soggy. Don't skip the water dip! The moisture is what allows the flour to create that signature 'shatter-crisp' exterior. If you choose to flambé, always have a lid nearby to smother the flame if it gets too high, and never pour alcohol directly from the bottle near an open flame. Work quickly once the cheese is fried—Saganaki waits for no one and is best eaten within 2-3 minutes of leaving the pan.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough to soak up the lemon-infused oil. Pair with a glass of chilled Assyrtiko white wine or a glass of Ouzo on ice to cut through the richness of the cheese. Accompany with a side of fresh tomato and cucumber salad (Horiatiki) to provide a refreshing contrast. Add a dollop of fig jam or a drizzle of Greek honey on top if you enjoy a sweet-and-salty flavor profile. Include a small bowl of marinated olives and pickled peppers to round out the meze platter.