Greek Saganaki

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.


1 square slice of cheese 1cm thick
1 tablespoon all purpose flour
1/2 lemon
1 tablespoon olive oil


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!

Eat and Enjoy!


Jenny Fletcher said...

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?

symposio said...

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.


Maureen said...

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!)

Anonymous said...

Hey, what about the part where you light it with ouzo.

Sydney Stovicek said...

Looks good! Might make it for history this monday!

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