Saganaki

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rinse the cheese slabs briefly under cold water and pat them barely dry — a slightly damp surface helps the flour adhere.

   Mark done

2. Press each slab into the flour, coating all faces including the edges, and shake off the excess.

   Mark done

3. Heat the olive oil in a small heavy frying pan over medium-high heat until it shimmers.

   Mark done

4. Lay in the cheese and fry for 90 seconds without moving it, until a deep golden crust has formed underneath.

   Mark done Start 90 sec timer

5. Turn carefully with a fish slice and fry the second side for 60 to 90 seconds.

   Mark done Start 60 sec timer

6. The cheese should be visibly bulging and soft in the middle by now. Do not cook it further or it will weep oil.

   Mark done

7. If flambéing, pour over the ouzo and light it carefully with a long match, standing well back. Let the flames die completely.

   Mark done

8. Squeeze lemon over generously, grind on black pepper, and serve immediately in the pan with bread.

   Mark done

Chef’s Tips

• Small pan, high heat, short time. Saganaki is a three-minute dish and it does not wait.
• Halloumi works but behaves differently — it squeaks and does not go molten in the same way.
• The lemon is essential. It cuts the salt and fat and makes the whole thing work.

Pairing Suggestions

• Warm crusty bread, for mopping
• Ouzo or a cold Greek beer
• A wider meze spread

Storage & Reheating

Eat within minutes. Cooled saganaki sets into an unappealing rubber and cannot be revived.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.