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Saganaki
Pan-fried cheese with lemon (σαγανάκι)
Saganaki takes its name from the small two-handled pan it's cooked in. A thick slice of hard sheep's-milk cheese, usually kefalograviera or kefalotyri, is dusted with flour and fried until it has a crisp, golden crust and a soft, stretchy middle, then splashed with lemon. In Greek tavernas it arrives sizzling at the start of the meal, to share with bread, salad and a cold drink. Traditional Greek hard cheeses are often made with animal rennet, so use a vegetarian alternative such as a vegetarian graviera or halloumi. We dust it with rice flour so it is gluten free. Chef's tip: chill the cheese and get the pan properly hot before it goes in; a lukewarm pan is the common mistake and the cheese melts into a puddle before it crisps.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/4 doneStep 1: Dip 7 oz kefalograviera or graviera cheese in 2 tbsp cold water, then coat it all over in 3 tbsp rice flour and shake off the excess.
Step 2: Heat 3 tbsp olive oil in a small heavy frying pan over a medium-high heat until it shimmers.
Step 3: Fry the cheese for 1½–2 minutes, until a deep golden crust forms and it smells nutty. Turn carefully with a spatula and fry the other side for 1–2 minutes, until it starts to soften and bulge.
4 minStep 4: Slide onto a warm plate, squeeze over ½ lemon, grind over ¼ tsp black pepper and eat at once while the centre is molten.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 26 g
- Carbs
- 12 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saganaki take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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