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Saganaki (Σαγανάκι) is any one of a variety of dishes prepared in a small frying pan called a ‘saganaki’.

How to make traditional Greek Saganaki (Recipe)

5 from 1 vote

Recipe by Me To Mati #passionfood Course: Appetizers, MezesCuisine: GreekDifficulty: Easy

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Prep time

minutes

Cooking time

minutes

By far, the most beloved dish and the one that epitomises Greek cuisine is the Saganaki cheese. This is a simple dish consisting of battered cheese, most commonly Kefalograviera. You won’t find a Greek tavern without Saganaki on their menu.

Adding a shot of ouzo at the end of the frying process (flaming saganaki) and seeing the flame shoot up makes anyone shout “OPA”. In describing saganaki there are no words to express how oozing, crunchy and tasty is.

Ingredients

2 slices of kefalograviera
all-purpose flour for preparation
cold water
olive oil for frying
2 – 3 lemon wedges
½ shot of ouzo (optional flaming saganaki)

Instructions

Cut kefalograviera cheese approx. 2cm thick.
Apply cold water to kefalograviera cheese, covering all of the cheese.
Dip wet kefalograviera cheese in all-purpose flour, covering all cheese really well and shaking off any excess flour.
Set cheese aside.
Add a good amount of olive oil into a shallow frying pan (medium heat).
Once the olive oil begins to sizzle, add the kefalograviera cheese and allow it to brown (approx. 2 minutes on each side).
Add ½ shot of ouzo for flame effect (optional flaming saganaki).
Set aside on a paper towel to soak excess olive oil.
Squeeze lemon over hot kefalograviera cheese and serve

Recipe Video

Notes

Alternatively, if you cannot find kefalograviera, other options of cheese are graviera, halloumi, kasseri or feta.
An alternative to lemon, add honey and sesame seeds.