Saganaki

Saganaki

serves 2 as a starter, 10 min

Ingredients

frying cheese       200g, one slab
plain flour         50g, to dredge
olive oil           3 tbsp, to fry
lemon               1/2
ouzo                1 tbsp, optional

Use a firm frying cheese: kefalotyri, graviera or kefalograviera. Halloumi works too.

The dish is named after the pan. A “sagani” is the small two-handled frying pan, saganaki is its diminutive. The flour dredge gives a crust that holds the cheese together before it melts through.

Recipe

1. Cut the cheese into a slab about 1.5cm thick.

2. Dip it briefly in cold water so the surface is wet.

3. Dredge in flour, pressing it on, then shake off the excess.

4. Heat the oil in a small cast iron skillet over medium-high until shimmering.

5. Fry the cheese a couple of minutes a side until a deep golden crust forms, flipping carefully. The centre should be soft, not fried through.

6. Squeeze over the lemon and serve immediately, in the pan, with crusty bread.

For the flame: off the heat, pour over a splash of ouzo, light it carefully, then put it out with a squeeze of lemon. Mind your eyebrows.

Sources: My Greek Dish, Wikipedia.