There are several fried-cheese recipes on this site, from Azorean queijo São Jorge (recipe on the site) to Greek tiropitakia and peinirli, and saganaki is the classic: the pan-fried cheese served at every Greek taverna, sometimes flambéed at the table to a shout of “opa!”
Saganaki is named for the small two-handled pan it is traditionally fried in, not for a specific cheese, though kefalotyri or kefalograviera are the classic choices, both firm, salty sheep’s milk cheeses that hold their shape beautifully in a hot pan instead of melting into a puddle. The whole thing is fried until the outside is a deep golden crust, then, if you are feeling theatrical, doused with warmed brandy and set alight for a few seconds before a squeeze of lemon puts out the flame and cuts through the richness.
You do not have to flambé it; plenty of tavernas serve it without the fire and it is still excellent. If you do flame it, keep children and anything flammable well back. Either way, serve it the second it comes out of the pan with warm bread or pita.
Saganaki Recipe
Ingredients
- 8 ounces kefalotyri or kefalograviera cheese, cut into one 3/4-inch thick slab (firm pecorino or provolone work as substitutes)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons brandy or Metaxa (optional, for flambeing)
- 1/2 lemon
- Crusty bread or pita, for serving
Instructions
- Rinse the cheese slab briefly under cold water and pat it very dry with paper towels; this helps the flour coating stick.
- Dredge the cheese in the flour, coating both sides and the edges, and shake off any excess.
- Heat the olive oil in a small, heavy skillet over medium-high heat until shimmering. Add the cheese and fry 2 to 3 minutes per side, until deep golden brown and slightly softened but still holding its shape.
- If flambeing: remove the pan from the heat. Warm the brandy separately in a small pan or microwave for a few seconds (this helps it ignite), pour it over the cheese, and carefully light it with a long match or lighter, standing back. Let the flame burn out on its own, about 10 to 15 seconds, then squeeze the lemon half over the top to extinguish any remaining flame and add brightness.
- If skipping the flambe, simply remove from heat and squeeze the lemon over the cheese while it is still hot.
- Serve immediately, straight from the pan, with warm bread for scooping up any melted bits.
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