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How to prepare saganaki properly?

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mastichas09

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I love ordering saganaki whenever I’m out, it’s one of those dishes I automatically go for if it’s on the menu. There’s just something about that crispy outside with the warm, melty center that’s hard to beat. I’ve never actually tried making it at home, though, and I’m not really sure where to start.

I know it’s typically made with a firm cheese, but I’ve seen different types mentioned and don’t know which one works best. I’ve also heard the cooking method matters a lot—pan-fried vs flamed, flour or no flour, etc.

For those of you who make it regularly, what’s the proper way to prepare saganaki so it comes out like it does in a restaurant?
 
Saganaki at home is actually pretty doable once you know the basics. The biggest thing is choosing the right cheese. You want something firm that holds its shape when heated. Kefalotyri is the classic, but graviera and kasseri also work really well. Halloumi can work too, but it gives a slightly different texture.

Most places lightly dredge the cheese in flour before frying. That’s what gives you that golden, crispy crust. Shake off the excess so it doesn’t get gummy. Use a small pan with a good amount of olive oil and get it hot before adding the cheese.

Cook it until it’s deep golden on one side, then flip once. You don’t want to move it around too much. Finish with a squeeze of lemon right when it comes out.

The flaming part is more for presentation. The flavor really comes from the cheese, the crust, and the lemon.
 
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