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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.

MainsSnacksVegetarianUnder 30 min
10 min5 prep · 5 cookEasy459 kcalper serving
Saganaki

Instructions

  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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