Description
Saganaki is a traditional Greek appetizer featuring a thick slice of cheese — typically Kefalograviera, Kefalotyri, or Halloumi — pan-fried to golden perfection. The result is a crispy, melty, and irresistibly savory dish often flambéed with ouzo or brandy and served with lemon wedges.
Ingredients
- 1 (6 oz) slice Kefalograviera, Kefalotyri, or Halloumi cheese (about 1/2 inch thick)
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tbsp brandy or ouzo (optional, for flambé)
- Lemon wedges, for serving
- Fresh parsley, chopped (optional garnish)
Instructions
- Pat the cheese dry with paper towels to remove excess moisture.
- Lightly coat the cheese slice in flour, shaking off any excess.
- Heat olive oil in a small nonstick skillet over medium-high heat.
- Once hot, carefully place the cheese in the skillet and fry for 1–2 minutes per side until golden and crisp.
- Optional: To flambé, remove the skillet from heat, pour brandy or ouzo over the cheese, and carefully ignite with a lighter. Let the flame burn out naturally.
- Immediately squeeze fresh lemon juice over the top.
- Garnish with parsley and serve hot with crusty bread or pita.
Notes
- Use firm Greek cheeses like Kefalograviera or Kefalotyri for authentic flavor; avoid soft cheeses that may melt completely.
- If flambéing, do so away from open flames and with caution.
- For a non-alcoholic version, skip the brandy and just finish with lemon.
- Best enjoyed immediately while hot and melty.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Greek