How do you make Saganaki correctly?

[dimi_pat]

recently tried saganaki in Greece, but unfortunately, it wasn’t what I expected—it came out as a hard clump rather than the soft, melty goodness I was hoping for. Now that I’m back home, I want to make it right! Does anyone have tips on getting that perfect, gooey texture?

From what I’ve learned, the key is to use the right cheese. What cheese am I supposed to use? How do I make it?

 

[k_tsoukalas]

Absolutely, getting that perfect, gooey saganaki can be tricky but so worth it! For the best texture, you’ll want to use a Greek cheese like kefalotyri, kasseri, or graviera. These semi-hard cheeses melt nicely without turning into a hard clump, giving you that soft, luscious consistency.

Here’s a quick method: cut a thick slice of your chosen cheese, around 1/2 inch thick. Pat it dry, then lightly dust it with flour on both sides—this helps form a nice crust. Heat a small amount of olive oil in a skillet over medium-high heat, then add the cheese slice. Let it cook for about 2-3 minutes per side, or until golden and gooey. I love it served hot!