Greek Saganaki (Print Version)

# Ingredients:

→ Main Ingredients

01 - 220g / 8 oz. Greek Cheese (eg: Kefalograviera, Kefalotyri, or Graviera Cheese)

02 - ½ cup All Purpose Flour

03 - ½ cup Olive Oil

04 - 1 Lemon

05 - Salt

# Instructions:

01 - Cut your cheese into even squares about ½ inch thick if not already sliced. The surface area should resemble a similar shape to an American cheese slice, just thicker.

02 - Season ½ cup all-purpose flour with 1 tsp salt in a bowl. Place the cheese in the flour and coat well to ensure even coverage.

03 - Heat the olive oil in a large frying pan over medium-high heat. Once hot, carefully place one piece of cheese in the center of the pan. Pan fry for 3 minutes, then carefully flip and cook for another 2 minutes until golden-brown.

04 - Remove the cheese and place on paper towels to remove excess oil. Season with salt and squeeze over a generous amount of lemon juice (about half a lemon). Serve immediately with extra lemon wedges.

# Notes:

01 - This dish is best served hot right out of the pan while the cheese is still gooey inside.

02 - Greek sheep's milk cheese is used because it forms a perfect crust while remaining melty inside without breaking apart.

03 - Don't skip the lemon juice - it transforms the dish with brightness and acidity.

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