Saganaki (Pan-Seared Greek Cheese)

This pan-seared Greek cheese, called saganaki, is a beloved Greek appetizer that requires only two ingredients to make: wedges of delicious, melting cheese and a few slices of lemon. In the Greek tavernas, this dish is a showstopper as it typically arrives to your table sizzling on a heavy bottom frying pan. Then the waiter, in a rather ceremonious way, proceeds to light it up with the help of a little ouzo or brandy.

How to choose the right cheese

When preparing a Greek saganaki, the key is to pick the right kind of cheese. It has to be firm enough so as to hold up well against the heat. The thickness is also important, so make sure to cut the slices rather thick. The cheeses traditionally used in this recipe are the Greek cheeses Kefalotyri, Graviera and Kasseri, which are hard yellow cheeses made from sheep’s milk. Regional variations include the Cypriot Halloumi cheese which is much saltier. The sliced cheese is first coated in flour and then pan-seared at a high temperature until golden brown and bubbling, forming a nice crust with an almost melty center.

How to flambé the cheese

If you want to flambé the cheese and provide some entertainment to your guests, pull the hot skillet off the stove first (and away from your face), pour half a shot glass of brandy or ouzo into the skillet, and carefully ignite it. Serve as soon as the alcohol burns off. Enjoy this delicious traditional Greek meze with a last-minute squeeze of lemon, some crusty bread and a few fire roasted mini peppers on the side.

Pan-Seared Greek Cheese (saganaki)

 

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Prep time

2 mins

Cook time

6 mins

Total time

8 mins

 

A delicious Greek appetizer of delicious, melting cheese

Author: Marilena Leavitt

Recipe type: Appetizer

Cuisine: Greek

Serves: 6 portions

Ingredients

• 1 sm. lemon
• ½ lb. Kefalotyri, or Graviera or Kasseri (or Pecorino) cheese
• --- --- all-purpose flour
• --- --- pepper, to taste
• ¼ cup extra virgin olive oil

Instructions

1. With a sharp knife, slice the cheese into wedges, about 3” long and ½” thick. Run each piece under the tap and then pat dry slightly. Dredge cheese lightly in seasoned flour.
2. Heat the olive oil in a large nonstick skillet over medium heat. Working in batches, arrange slices in a single layer in the skillet. Pan-fry the cheese until golden brown. Flip to cook on the other side. Transfer to a serving dish and squeeze some lemon juice over the cheese.
3. Serve warm, as is or, cut in small bites.

Notes

“Saganaki” refers to various Greek appetizers, which are prepared in a small, two-handled, heavy bottomed frying pan, itself called a saganaki. The most common traditional Greek recipes cooked in that kind of pan include shrimp saganaki, with the most popular being this simple and delicious fried cheese appetizer cheese saganaki.

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