Cheese Saganaki
A Greek appetizer made from a thick slice of hard cheese: crisp golden crust, soft center, and a bright lemony finish.
Ingredients
- graviera or kefalotyri cheese240 g
- wheat flour30 g
- cold water100 ml
- olive oil30 ml
- lemon0.5 pcs
Instructions
Cut the cheese into 2 rectangular slices about 1–1.5 cm thick.
Pour cold water into a wide bowl and dip each cheese slice on all sides.
Transfer the moistened cheese to flour, coat thoroughly on all sides, and shake off the excess so only a thin, even layer remains.
Heat the olive oil in a small heavy skillet over medium-high heat; the oil should be hot but not smoking.
Fry the cheese slices for about 2 minutes on each side, until the crust turns deep golden and the cheese inside softens.
Transfer the saganaki to a plate and immediately drizzle with lemon juice.
Serve hot right after frying.
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