Greece
Pan-Fried White Brined Cheese (Saganaki)
A Greece recipe for Pan-Fried White Brined Cheese (Saganaki), presented with clear ingredients and concise step-by-step instructions.
Saganaki is the small fried cheese plate that arrives first at a Greek taverna, before the grilled things have even been ordered. The brined cheese is cut in slabs rather than blocks, so it fries through quickly in a hot pan without staying rubbery in the middle. A thin coat of flour and browning on both sides is what gives it that outer shell, and the lemon is squeezed over only once it is on the plate.
Ingredients
- large slice of salty, brined white cheese (e.g. feta, sirene)1
- olive oil (not extra virgin)1 tablespoon
- large lemon wedge1
- A small amount of flour (optional)A small amount
- Pita or other bread (optional)As needed
Directions
- 1
Heat a small frying pan over medium-high heat.
- 2
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.
- 3
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.
- 4
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.
- 5
Flip the cheese after a minute or two. A slice of ¾ centimeter should get about 1–2 minutes per side.
- 6
Serve immediately, with lemon and (optionally) bread.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.