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Cheese saganaki – kefalotyri with lemon
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Source: https://recipheon.com/en/recipes/snacks/cheese-saganaki-kefalotyri-with-lemon
About this recipe
Cheese saganaki is a Greek snack served straight from the pan. Firm kefalotyri develops a thin, golden flour crust while the center softens in the heat. Tart lemon juice balances the cheese’s bold, salty flavor, so there is no need for extra salt or elaborate accompaniments. The key is to use fairly thick slices, lightly moisten the surface and shake off loose flour before frying. An ordinary heavy-bottomed frying pan browns both sides evenly. These quantities make two snack portions; have the plates ready, as saganaki is best eaten immediately, while the crust is crisp and the cheese is hot.
Ingredients
For 2 snack portions
200 g Greek kefalotyri cheese, without any inedible rind
30 g all-purpose flour for coating; not all will be used
25 g extra virgin olive oil for frying
20 g freshly squeezed lemon juice
100 g cold water for moistening the cheese, not for serving
Steps
Have two serving plates ready. Cut the kefalotyri, weighed without any inedible rind, into two similar slices about 1–1.5 cm thick. Pour the cold water into a shallow dish. Briefly moisten both sides of each slice, then lift the cheese and let excess water run off. The surface should be damp but not dripping.
AI-generated Put the flour on a separate plate. Coat both faces and the edges of the damp slices, then gently shake off any loose excess. A thin, even layer should remain on the cheese. Do not add the leftover flour or water to the dish. Move straight on to frying so the coating does not become soggy.
AI-generated Heat the weighed olive oil in a frying pan about 22–24 cm across over medium heat. Once hot but not smoking, carefully add both slices, leaving a little space between them. Fry for about 2–3 minutes, until the underside is golden and a crust has formed. Carefully turn the cheese with a wide spatula and fry the other side for about 1–2 minutes. If the flour browns too quickly, lower the heat. Remove the cheese once both sides are golden and the center has softened; do not prolong frying so the slices keep their shape.
AI-generated Lift the slices with a spatula and briefly let excess olive oil drip back into the pan. Place one slice on each prepared plate, leaving unused oil in the pan. Drizzle all the weighed lemon juice over the cheese, dividing it between the two portions. Serve immediately while the crust is crisp, without adding any other ingredients.
Estimated nutrition
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