Saganaki – Pan Seared Cheese

Yes it really is as glorious as it sounds, even more so with a few extra embellishments.

Usually Kefalotyri, Kefalograviera or Kasseri cheese is used, ‘Saganaki’ actually refers to the pan in which it is fried. Yamas! do a great Saganaki cheese which is widely available.

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Serves 2 as an appetizer or 1 as a main meal

1 block of cheese (cut in two diagonally if sharing)

Plain flour for dusting

Oregano leaves

Fresh lemon

Chili flakes

Wet the cheese and dust in flour, patting off the excess.

Heat a pan (no oil needed!) and wait until searing hot until adding cheese.

Fry until golden crust starts to form on both sides. Cheese will lose shape as insides become deliciously oozy. In the last few moments of cooking, add a squeeze of fresh lemon juice.

Serve immediately smattered with oregano leaves, chili flakes and more lemon juice if desired.

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For more savoury recipes click here.. Or fancy something sweet? Here!

2 thoughts on “Saganaki – Pan Seared Cheese

  1. Pingback: Invoking the Spirit of the Med… | NAZAR BLUE

  2. Pingback: Easy Peasy Saganaki – Pan Seared Cheese | NAZAR BLUE

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