Yuvarlakia
60 min · 747 kcal · Lunch & dinner · Greek
Greek
Saganaki
The Greek taverna classic: a thick slab of kefalograviera dipped in water, dredged in flour and fried in olive oil until a blistered golden crust gives way to molten cheese, finished with a hard squeeze of lemon and cracked pepper.
Method
- Take the 150 g slab of kefalograviera out of the fridge 15 minutes ahead so it is only lightly chilled, and pat the surface dry. Cold-from-the-fridge cheese crusts before the centre softens.
- Dip the whole slab briefly in a bowl of cold water so it is wet on every face, letting the excess drain off for a few seconds. This is what makes the flour cling into a proper crust.
- Spread the 2 tbsp of plain flour on a small plate and press the wet cheese into it, coating both faces and all four edges, then tap off any loose flour.
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622kcal
17gprotein
25gcarbs
52gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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