Saganaki
Saganaki
A popular meze of cheese fried until crispy on the outside and melted inside. In a Jewish Greek context, it would be prepared as a dairy dish using a firm kosher sheep's milk cheese and olive oil.
Ingredients
- •8 oz firm sheep's milk cheese, such as kasseri-style kosher cheese
- •2 tbsp all-purpose flour, optional
- •3 tbsp olive oil
- •1 tbsp lemon juice, optional
Instructions
- 1
Cut the cheese into a thick rectangular or triangular slice.
- 2
Pat the cheese dry so it will fry cleanly without splattering excessively.
- 3
Lightly dredge the cheese in flour if desired for a crisper crust.
- 4
Heat the olive oil in a small skillet over medium heat.
- 5
Add the cheese and fry until the underside is deeply golden.
- 6
Turn carefully and fry the second side until crisp outside and softened within.
- 7
Transfer to a serving plate and drizzle with a little lemon juice if desired.
- 8
Serve immediately while hot and melted inside.
Kosher notes
Use a kosher-certified sheep's milk cheese and serve as part of a dairy meal. If flour is used, ensure it meets any holiday requirements if relevant.
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