Saganaki, or fried cheese, is one of the best things you will ever eat. Ever.
We’ve grown up with the joy of eating this delicious fried cheese. It’s simple, ridiculously tasty and makes us feel good and loved. The women in our family all seem to have their own little twist on the best way to make it, but our favourite is when it’s drenched with honey, lemon and oregano.
Another reason we love saganaki is because it comes together so easy. You can prepare it on a whim, and it’s perfect for throwing down on a table at a big family dinner. If you’re partial to a cheesy nibble post meal, it’s also a contender. We won’t judge for how you enjoy your saganaki.
We get our cheese from South Melbourne Market, but you can find Greek cheese suitable for frying from almost anywhere these days. Some supermarkets will sell you Saganaki cheese, cut into the perfect frying slice.
A little history
Here in the land of Aus, most of us will think of fried Greek cheese when someone says saganaki. But the word “saganaki” actually refers to various Greek appetisers fried in small, heavy bottomed frying pans, known as a saganaki. These traditional Greek meze dishes are served at gatherings large and small, straight from the little pans. You can get saganaki prawns, saganaki sausage, saganaki mussels...you get the picture.
Our favourite way to eat it
When you suddenly realise you’re hungry, and you want something that oozes comfort. We think this goes down nicely with a Watermelon Cooler, but if you want to go full-Greek, try the Ouzo Sour.
Recipe
200g Kefalograviera or kefalotyri (a hard sheep or goats’ milk cheese)
2 teaspoons of plain flour
Generous pour of good quality EVO
3 sprigs of fresh oregano (bonus points if you nick it from Yaya’s garden)
1 tablespoon fresh lemon juice
2 tablespoons of raw honey
Some crusty bread, and lemon wedges to serve
Cut your cheese into triangles about 1cm in thickness and rub all over with the flour.
Heat your EVO and oregano sprigs in your frying pan over medium heat. 30 seconds should do it.
Add your cheese and cook for 2 minutes on each side until golden and crispy on the outside.
Remove from the heat and add your lemon juice and honey.
Serve immediately!
Seriously, this one is best eaten straight out of the frying pan while the cheese is still crispy on the outside and gooey on the inside.
So don’t be shy, grab your fork and dig in.
Beep Beep!
P.S We’d love to see your creations! Tag @3foxesmelb on Facebook and Instagram