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March 08, 2018
Saganaki is a classic Greek appetizer of pan-seared cheese. We've enjoyed this dish at restaurants where it is served aflame, but decided to keep it simple and serve it with a wedge of fresh lemon instead; a little less dramatic, but still full of great flavors and textures. The trick to this recipe is finding the right cheese -- one that keeps it's shape and integrity as it warms. We recommend using Halloumi, Graviera, or Kefalograviera for this dish!
1/4 cup water
1/2 cup flour
8 oz Greek grilling cheese: (Halloumi, Graviera, or Kefalograviera)
1 tablespoon olive oil
1 small lemon, cut into wedges
1. Cut the cheese into 1/4” slices, then into triangles, if you like.
2. Add water to a bowl. Put the flour in a separate bowl.
3. Dip the cheese first in the water, then lightly coat with a dredging in flour.
4. Pan fry in a skillet with olive oil that is hot, but not yet smoking. Cook until browned, bubbly, and slighlty melted on each side.
5. Serve immediately with a wedge of fresh lemon.
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