This is a delicious - and filling - side dish. It has to be a hard cheese and in Greece it is best made with Kefalograviera, which is a little softer, or Kefalotiri, which is a little harder. So, if you can, you should try and use one of these cheeses. It is great as an accompanying dish along with the other side dishes of Tzatziki, Eggplant Dip and Greek Salad.
Ingredients
1 square slice of cheese 1cm thick
1 tablespoon all purpose flour
1/2 lemon
1 tablespoon olive oil
Preparation
Heat the oil in a non-stick shallow frying pan.
Dip the cheese in a bowl of water, flour the cheese and then dip it in the water again.
Fry it in the hot oil on both sides until golden brown.
Serve with lemon.
If you've tried this recipe please rate it!
If you've tried this recipe please rate it!
Eat and Enjoy!
8 comments:
Love your recipes, but this is a question about your blog. How did you manage to get what looks like the 'sticky' intro post at the top which never changes?
Hi! Thanks for your kind comment! It's not actually a post - it's text. In the layout you go to Add Gadget and add Text.
Cheers
I love saganaki- I've never made it before though. I think I'll try it- hopefully it will be as good as in restaurants (opah!)
Hey, what about the part where you light it with ouzo.
Looks good! Might make it for history this monday!
Best when you flour it....cook it in a cast iron skillet......when very very hot douse with brandy and flame. ....then douse with lemon juice....freshly squeezed. ....put pan on table and serve with pita bread
....toasted of course.....deeeeeliciiiious
Best when you flour it....cook it in a cast iron skillet......when very very hot douse with brandy and flame. ....then douse with lemon juice....freshly squeezed. ....put pan on table and serve with pita bread
....toasted of course.....deeeeeliciiiious
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