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Pan-Fried White Brined Cheese (Saganaki)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups1 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613881
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 large slice of salty, brined white cheese (e.g. feta, sirene)
- 1 tablespoon olive oil (not extra virgin)
- 1 large lemon wedge
- A small amount of flour (optional)
- Pita or other bread (optional)
Directions
- Heat a small frying pan over medium-high heat.
- While the pan heats, cut the cheese into slices of the desired size and thickness. Thicker slices will take longer to melt through and may result in burning, while thinner ones will have less chance to brown.
- Optionally, dredge the slices in flour—this will create a darker and slightly crispier crust, but is an optional step as the cheese will acquire a very slight crust on its own by virtue of the oil and high heat. It will also reduce the spitting somewhat.
- Add the oil to the hot pan and swirl it around. When the oil shimmers and seems to become more fluid, it is ready. Add the cheese and step back—it will spit due to the brine-water on the cheese.
- Flip the cheese after a minute or two. A slice of ¾ centimeter should get about 1–2 minutes per side.
- Serve immediately, with lemon and (optionally) bread.
Notes
The best and most traditional cheese to use is feta, kefalograviera, kasseri, or kefalotyri.