Monday, 14 September 2009

Recipe #6: Saganaki

This common Greek appetizer is so easy to make - and absolutely delicious.  It's definitely on the rich side - I mean we're talking fried cheese here!  The best cheese to use is kefalotyri, a hard sheep's milk cheese that is very salty tasting.

(Printable Version)
Serves 4-6 as an appetizer

  • About 1 pound of kefalotyri (or pecorino romano, or halloumi)
  • 1/4 cup flour
  • oil for frying
  • chunks of warm bread or pitta
  • lemon wedges
Slice the cheese into 1/3 of an inch slices.  Dip in water to moisten and then dredge in flour.  Ashli did this step:

Heat oil (I recommend a combination of sunflower and olive oil) in a frying pan and fry the cheese until golden on all sides and soft in the middle.

Remove from heat, and squeeze some lemon juice over the cheese.  Serve with warmed bread or pitta and a side salad of tomatoes.

© 2009 Rebecca Manor


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