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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.

MainsSnacksVegetarianUnder 30 min
10 min5 prep · 5 cookEasy622 kcalper serving
Saganaki

Instructions

  1. 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.
  2. 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.
  3. 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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Per serving

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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