This is a 3/4 lb piece of kefaloteri cheese - you can use any semi-firm cheese for this dish, which is known to the Greeks as Saganaki
Pass each slice under cold, running water, then lay the slices on a paper towel. This helps the flour adhere to the room temperature cheese
...shake off the excess flour and lay the cheese in a hot iron skillet with hot olive oil - and fry 'em!
After a couple of minutes - no more than 3 - turn a piece to just the color. You want golden brown. The flour / water creates a crust and the cheeses melts between...now flip each piece...
...another 2-3 minutes and you have created 'saganaki' - a squeeze of lemon and you have a creamy, crusty, aromatic and delicious appetizer!
If you have a cast iron skillet, you can make a simple, delicious appetizer - fast! A cheese lover's delight! The Greeks call it 'saganaki' and you can use several different semi-firm cheeses to make this delicious and interesting treat in less than 15 minutes.
The best cheeses to use are kefaloteri or kaseri, so try to obtain a nice 3/4 to 1 pound piece of one or the other. We prefer kefaloteri.
Plan to serve this very hot, with (preferable) a crusty, sesame seed-topped bread.
- 1 lb kefaloteri cheese, at room temperature
- 1/2 C all-purpose flour (gluten free works here just fine)
- 1/4 C olive oil
- 2 lemons, cut into quarters
- Warm asmall dishe for each guest as you prepare the cheese
- Slice the cheese into 1/2' thick pieces 1 or 2 pieces per guest
- Put the flour in a pan or on a plate
- Heat the skillet over medium flame
- Wet each slice of cheese in a flat bottom pan that has cold water in it
- Lay the pieces of cheese on a paper towel next to the flour, jut to remove the excess water
- Coat the cheese slices with flour, shaking off any excess flour
- Give each piece of cheese another quick dip in the water - you'll gain a better crust
- Add the olive oil to the hot skillet
- Lay each slice of floured cheese in the skillet
- Let the cheese fry for about two minutes, then lift the first piece you put in with a spatula to judge browning - you want a nice golden fry color
- When the pieces are golden on the first side, turn each peice and fry the second side
- Put one or two peices on each small individual warmed dish
- Garnish with a couple slices of lemon to squeeze on the cheese
- Serve with a crusty country bread
- NOTE: Greek restaurants sometimes pour a 1/2 a shot glass of brandy on the cheese and ignite it prior to serving. This is risky (but delicious) at home. If you must attempt this embellishment, do so while the cheese is still in the iron pan, on the stove, just before plating, and stand away when flaming. This is dramatic and colorful, BUT CAN BE DANGEROUS. The above recipe is wonderful without the flambe.
|Amount Per Serving||%DV|
|Serving Size 44g|
|Recipe makes 4 servings|
|Calories from Fat 121||67%|
|Total Fat 13.7g||17%|
|Saturated Fat 1.9g||8%|
|Trans Fat 0.0g|
|Total Carbs 13.36g||4%|
|Dietary Fiber 0.9g||3%|