Saganaki (Fried Cheese)

Saganaki is the Greek taverna appetizer that started a thousand “Opa!" shouts. Cubes of hard, salty cheese get pan-fried in butter until the outside turns chestnut brown and crusty while the inside goes soft and stretchy. A squeeze of fresh lemon right out of the pan cuts through the richness.

Kefalotiri is the traditional choice. It’s a hard, sharp sheep’s milk cheese that holds its shape in high heat instead of melting into a puddle. Kasseri works too and is easier to find outside Greece. It’s milder and a bit creamier.

The whole thing takes about ten minutes. Serve it sizzling hot with crusty bread to scoop up the browned butter and cheese, alongside olives and a glass of ouzo or dry white wine.

Pro Tips

• Cut the cheese into uniform cubes so they cook evenly. Irregular pieces will burn on the thin edges before the thick parts get color.
• Get the butter hot before adding the cheese. If the pan isn’t hot enough, the cheese melts before it forms a crust.
• Don’t move the cubes around constantly. Let each side sit and develop that golden-brown crust before turning.
• Squeeze the lemon while the cheese is still sizzling in the pan. The juice hits the hot butter and creates a quick sauce.

Variations

• Use halloumi if you can’t find kefalotiri or kasseri. It fries beautifully and is widely available.
• Drizzle with honey instead of lemon for a sweet-salty contrast popular in some Greek regions.
• Add a splash of brandy to the hot pan and carefully ignite for the full flaming saganaki experience.