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Classic Saganaki with Lemon

Mediterranean cuisineGreek cuisineCypriot cuisine
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Classic Saganaki with Lemon

Saganaki

Prep: 10 min • Cook: 6 min. Golden pan-fried kefalotyri or halloumi is crisped until deeply caramelized on the outside while remaining soft and salty within, then brightened with a fresh squeeze of lemon and a scatter of oregano. Serve immediately while hot for the perfect contrast of tangy citrus, warm salty cheese and herb fragrance, a simple Greek classic that works as an appetizer or small plate.

Preparation time
10 min
Cooking time
6 min
Total time
16 min
Servings
8
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 14oz halloumi or kefalotyri cheese(Cut into 8–12mm (about 1/3–1/2 inch) thick slices; pat very dry with paper towel)
  • 1/2 cup flour(All-purpose flour for light dusting to help form a crisp crust)
  • 3 tbsp olive oil(Extra-virgin or regular olive oil, heated until shimmering for frying)
  • 1 pc lemon(Cut into wedges for squeezing over the hot cheese)
  • 1 tsp oregano(Dried oregano to sprinkle over the finished saganaki)
  • 1/2 tsp sea salt(Use sparingly; adjust to taste depending on saltiness of the cheese)

Instructions

  1. Pat the cheese slices very dry with paper towels; remove any excess moisture to ensure a good sear.
  2. Place the flour in a shallow dish and lightly coat each slice, shaking off the excess flour for a thin dusting.
  3. Heat a large nonstick or cast-iron skillet over medium-high heat and add the olive oil, swirling to coat the surface.
  4. When the oil is hot and shimmering, add cheese slices in a single layer without crowding; fry 1.5–2 minutes per side until deep golden and crisp.
  5. Transfer the fried cheese to a warmed plate, squeeze lemon over each piece, sprinkle with oregano and a pinch of sea salt; serve immediately.

Nutrition

Servings
8
Serving size (imperial)
1.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories180.5 kcal361 kcal1,444 kcal
Protein12 g24 g96 g
Fat14 g28 g112 g
Carbs2 g4 g16 g

Tips

  • Pat cheese slices thoroughly to remove moisture; this ensures a deeply caramelized crust when pan-frying.
  • Use a hot pan and do not flip too often; allow one side to develop a deep golden crust before turning.
  • Serve saganaki piping hot with lemon wedges and crusty bread to soak up the melted, salty juices immediately.

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