Guest guest Posted July 11, 2004 Report Share Posted July 11, 2004 In Greece a saganaki is usually cooked in a small frying pan, so it can be taken straight to the table (sagani actually translates " small frying pan " ) 250 gr. any hard cheese, (Kefalotyri, Parmesan, Gruyere or Cypriot Haloumi) 50 gr. olive oil Lemon juice of 1/2 lemon Some flour Black pepper Cut the cheese into 1 cm thick slices. Slightly moist in cold water and turn in flour to cover from all sides. Heat the oil in a frying pan and put the slices in. Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky. Sprinkle a little lemon juice on top and some black pepper and serve at once piping hot with fresh bread and extra lemon (and maybe some Ouzo). Quote Link to comment Share on other sites More sharing options...
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