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Greek

Saganaki

A slab of Greek kefalograviera dipped in water, dusted with flour and fried in a small pan until the crust is deep gold and the inside runs soft. Served straight from the pan with a hard squeeze of lemon.

Lunch & dinnerSnacksVegetarianUnder 30 min
10 min5 prep · 5 cookEasy459 kcalper serving
Saganaki

Method

  1. Take the 130 g of kefalograviera out of the fridge and cut it into a single slab about 1.5 cm thick and roughly the size of your palm — thinner and it will leak, thicker and the crust burns before the centre softens. Pat the surface dry.
  2. Pour the 100 ml of cold water into a shallow bowl and spread the 2 tbsp of plain flour on a plate. Dip the slab in the water for a couple of seconds, lift it out dripping, then press it into the flour on both sides and all four edges. Shake off every loose speck; a damp, evenly floured surface is what gives the crust.
  3. Set a small heavy frying pan (a 16-18 cm sagani or cast-iron pan) over a medium-high heat and add 1 tbsp of olive oil. Let it heat for about 1 minute, until it shimmers and a pinch of flour dropped in sizzles briskly.

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Per serving

459kcal
15gprotein
23gcarbs
35gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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