FRIED CHEESE - SAGANAKI

This Greek Fried Cheese recipe is so simple, quick and easy and yet so delicious.

It is hard to find Greek cheeses, such as Kefalotiri or Graviera outside of Greece and its very expensive! If you can find some, do try it for the experience, but I find it better to recommend the use of Halloumi cheese in this recipe.

Although Haloumi is not the same as the Greek cheese I would use for this, it has a slightly different taste and texture to Kefalotiri, it is the most suitable cheese for frying, as it holds its shape.

Serve with a squeeze of lemon juice, and some freshly ground black pepper.

This fried haloumi cheese recipe can be included in a meze with some ouzo, it teams up superbly as a snack to go with drinks. Great as a light supper with a chunk of bread and a green lettuce or rocket salad.

Serve with a squeeze of lemon juice, and some freshly ground black pepper.

Halloumi cheese originates from Cyprus.

Saganaki is the name of the double handled frying pan, originally used to fry cheese and other foods in. Slowly the name was used to refer to the food cooked in the pan as well. As often happens in Greece, the recipe can differ greatly, so Saganaki can be just simply fried cheese. Then again, Saganaki can also refer to a dish with prawns and feta in a tomato sauce that is cooked in a frying pan.

Ingredients

Preparation

Heat enough olive oil to just coat the bottom of a large frying pan and heat until hot.
Lay the slices of cheese side by side in the pan.
Make sure the cheese slices are not touching each other.
The cheese will only need about 1 minute on each side.
Be careful as they can burn very quickly, so keep checking.
Cook until they turn a golden colour and crisp slightly, then turn over and cook on the other side.
Remove the fried cheese from the pan and sprinkle with freshly ground pepper.
Squeeze fresh lemon juice over the cheese slices and serve immediately.