Saganaki

Name: Saganaki
Prep time: 2 min
Cook time: 8 min
Yield: 1 to 2 servings
Cuisine: Greek Menu
Ingredients: Saganaki Cheese — 1 thick slice; Flour — 2 tbsp; Extra Virgin Olive Oil — 1 tbsp; Brandy — 15 ml; Black Olives — 1 handful; Black Pepper — To taste; Lemon — ½

This classic Greek saganaki features a thick, firm slice of Kefalograviera or similar sheep's milk cheese, coated in a fine layer of flour and pan-fried until golden and bubbling. Finished with a dramatic flambé of brandy, this warm, appetising dish develops a rich, complex flavour and a delightfully melty interior that perfectly contrasts with the crispy exterior, making it a spectacular and quintessential Mediterranean appetiser.

Cuisines

Cooking Instructions

Preparation: 2 minutes
Cooking: 8 minutes

Servings: 1 to 2

Notes:

Use a traditional Greek cheese suitable for frying, such as Kefalograviera, Kefalotyri, or Kasseri; these varieties have a high melting point, allowing them to brown beautifully without completely losing their shape.

The secret to the perfect crust is dipping the cheese briefly in water before dredging it in flour; this creates a light, crisp coating that protects the cheese while it fries to a golden perfection.

The flambé technique with brandy is not just for show; it develops a deep, rich flavour and is the traditional method to finish the dish, though it must be performed with extreme caution by experienced cooks.

Adding black olives to the pan during the final moments of frying warms them through, infusing them with the cheese's salty oils and providing a lovely, briny contrast to the rich fried cheese.

Serve your saganaki immediately while it is still sizzling and hot, ideally with a squeeze of fresh lemon juice to cut through the richness and a side of fresh salad for a balanced experience.

Prepare Cheese
Slice a thick piece of saganaki cheese, briefly dip it in a bowl of water, and coat it thoroughly in a layer of flour.

Fry
Heat a small amount of extra virgin olive oil in a non-stick pan over medium heat and place the floured cheese into the hot oil.

Season and Brown
Season the top of the cheese with cracked black pepper, fry until the underside is deep golden brown, then carefully flip to brown the other side.

Warm Olives
Add a small handful of black olives to the pan alongside the cheese to warm them through in the flavoured oil.

Flambé
Remove the pan from the direct flame, pour in a splash of brandy, and carefully ignite the vapours, allowing the flames to subside to develop a rich flavour.

Serve
Transfer the sizzling cheese and warmed olives to a plate, drizzle with a fresh squeeze of lemon juice, and serve immediately.