📝 About This Recipe
Saganaki is the quintessential Greek meze, named after the small, two-handled heavy frying pan (the sagani) in which it is traditionally prepared. This dish features a thick slice of salty, sheep's milk cheese—typically Kefalograviera—seared until the exterior reaches a nutty, golden-brown crunch while the interior remains irresistibly soft and gooey. Finished with a bright squeeze of lemon and a dash of oregano, it is a spectacular celebration of simple, high-quality Mediterranean ingredients.
🥗 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 bowl Cold water (for dipping)
- 1/4 teaspoon Dried Greek oregano (mixed into the flour)
- 1/8 teaspoon Freshly cracked black pepper (mixed into the flour)
For Frying
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Unsalted butter (for extra browning and flavor)
Garnish and Service
- 1/2 piece Fresh lemon (cut into wedges)
- 1 ounce Ouzo or Brandy (optional, for flambéing)
- 1 sprig Fresh parsley (finely chopped for color)
- 2 pieces Warm pita bread (for serving)
👨🍳 Instructions
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1
Prepare your workstation by setting out two shallow bowls: one filled with cold water and one with the flour mixed with dried oregano and black pepper.
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2
Slice your cheese into a consistent 1/2-inch thick slab. If the cheese is too thin, it will melt completely before browning; if too thick, the center won't soften.
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3
Quickly dip the cheese slab into the cold water, ensuring all sides are wet. This helps the flour adhere and creates a protective crust.
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4
Dredge the wet cheese in the flour mixture, pressing firmly to ensure an even, thick coating on the top, bottom, and all four edges.
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5
Shake off any excess flour gently. You want a visible coating, but no loose clumps that might burn in the oil.
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6
Heat a small, heavy-bottomed non-stick skillet or a traditional carbon steel pan over medium-high heat.
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7
Add the olive oil and butter. Once the butter is foaming and the oil is shimmering (but not smoking), the pan is ready.
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8
Carefully lay the cheese into the hot oil. You should hear an immediate, vigorous sizzle.
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9
Fry for approximately 2 minutes on the first side. Do not move the cheese until a golden-brown crust has formed.
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10
Use a wide spatula to carefully flip the cheese. Fry for another 1-2 minutes until the second side is equally golden and the cheese feels slightly soft to the touch.
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11
Optional Flambé: If using Ouzo, pour it into the corner of the pan (away from your face) and carefully ignite with a long reach lighter. Let the flames die down naturally.
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12
Immediately remove the pan from the heat and squeeze the fresh lemon juice directly over the sizzling cheese. This 'shocks' the cheese and stops the cooking process.
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13
Transfer the Saganaki to a warmed plate, sprinkle with fresh parsley, and serve immediately while bubbling hot.
💡 Chef's Tips
Always use a high-melting-point Greek cheese like Kefalograviera; Halloumi works too but won't melt quite as softly. The 'dip in water' step is the secret to a thick, crispy crust that doesn't fall off in the pan. Ensure your oil is sufficiently hot before adding the cheese; if the oil is cold, the cheese will absorb grease and become soggy. Serve the dish immediately—Saganaki waits for no one and becomes rubbery as it cools down. If you don't have a traditional pan, a small cast-iron skillet is the best modern substitute for heat retention.
🍽️ Serving Suggestions
Pair with a glass of chilled Assyrtiko wine or a shot of Ouzo over ice. Serve alongside warm, charred pita bread and a bowl of Kalamata olives. Accompany with a crisp Horiatiki (Greek Village Salad) to cut through the richness of the cheese. Add a dollop of fig jam or a drizzle of honey on the side for a sweet and salty flavor profile. Include it as part of a larger meze platter with tzatziki, dolmades, and grilled octopus.