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Pan-fried cheese with lemon. Two ingredients. The Athens meze table starting point.
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ingredients
🧀 DAIRY
•
300g kefalograviera or kefalotyri, sliced 1.5cm thick
•
🌾 COATING
•
½ cup all-purpose flour
•
🫙 FRYING
•
2 tbsp olive oil
•
🍋 FINISH
•
Juice of 1 lemon
•
Fresh oregano
•
Black pepper
Athens
Fried Saganaki
Golden pan-fried cheese with lemon.
Pan-fried cheese with lemon. Two ingredients. The Athens meze table starting point.
Ingredients
🧀 DAIRY
— 300g kefalograviera or kefalotyri, sliced 1.5cm thick
🌾 COATING
— ½ cup all-purpose flour
🫙 FRYING
— 2 tbsp olive oil
🍋 FINISH
— Juice of 1 lemon
— Fresh oregano
— Black pepper
Prep
🔪 PREP FIRST
— Slice cheese 1.5cm thick.
— Pat dry.
— Freeze 10 minutes.
— Dredge in flour, shake off excess.
Method
STEP 1 — HEAT PAN
— Heat a non-stick skillet over medium-high.
— Add olive oil.
STEP 2 — FRY
— Add cheese slices.
— Cook 2 minutes per side.
— You're looking for:
— Golden brown crust
— Cheese soft and oozing at the edges
👉 Do NOT move until crust has formed.
STEP 3 — SERVE IMMEDIATELY
— Transfer to plate.
— Squeeze lemon over.
— Scatter oregano.
— Crack black pepper.
— Serve with bread immediately.
Chef's Note: Saganaki must be served the instant it leaves the pan. Cold fried cheese is not saganaki.