When someone is kind enough (thanks mom) to send you a huge piece of Kefalotyri cheese from home, along with some orzo and Greek thyme honey and numerous other foodstuff you've been craving for months, then the decent and obvious thing to do is, well, eat them right on the day they've arrived. And yes, reader, that's exactly what I did.
When the box of goodies from Greece arrived at my doorstep last month, I couldn't wait to get upstairs and into my kitchen. I cooked up a mean giouvetsi (traditional Greek orzo dish) with chicken, which is not the typical meat you'd use for giouvetsi but I've made the conscious effort to eat red meat as infrequently as possible, and let's not forget, Greek Easter Sunday is only two weeks away when copious amounts of lamb will be consumed by yours truly, plus I'm pretending to be fasting and in my mind, chicken is Lent appropriate.
The honey has been used in various desserts and morning rituals of bread slathered with butter and said honey, and the Kefalotyri has been enjoyed grated on top of aforementioned giouvetsi, nibbled with some freshly baked sourdough bread and good white wine and of course, used in one of my favorite mezes, the saganaki.
I've talked to you about saganaki before (what it is, what the name means, etc) when I made one with soutzouki, tomato and eggs, but I've held off sharing with you my true saganaki love; the cheese saganaki. So here it is.
You take a big slab of Kefalotyri cheese, you dredge it in flour and then you drop it into the sizzling olive oil. You watch it as it turns from pale, creamy white and smooth-textured, to yellow, golden brown and crispy all around.
You carefully take it out of the saganaki pan, you squeeze some lemon juice over the top and you dig in. Salty, fried, zingy goodness straight into the mouth. Along with a glass of white wine or ouzo and some good company, it's really all you need to be happy.
Okay, maybe some extra mezes wouldn't hurt.
Greek Kefalotyri Cheese Saganaki (Fried Kefalotyri Cheese)
The cheese that's suitable for saganaki is a hard cheese because it needs to keep its shape during frying and not melt. Here, I used a Kefalotyri from Kastoria, a beautiful city in northern Greece, which is not too salty and is very firm. When the cheese is fried, its salty flavor is intensified so avoid using overly salty cheese.
A good substitute for Kefalotyri is Pecorino Romano or Pecorino Sardo.
Cheese saganaki can also be made with numerous other Greek cheeses like Graviera or Kefalograviera (similar to Gruyère), Kaseri (similar to Kashkaval or Caciocavallo), Metsovone (similar to Provolone), hard Feta, or Halloumi.
This Kefalotyri saganaki will definitely be making an appearance at my Easter Sunday table as it pairs excellently with lamb.
Yield: enough for 2 people
Ingredients
A large piece of Kefalotyri cheese (12 x 9 cm with 2.5 cm thickness), around 140 g, rind removed
2-3 Tbsp all-purpose flour
Olive oil (or sunflower oil), enough to come up 1-1 ½ cm up the sides of the pan
A lemon wedge
Special equipment: saganaki (small, round frying pan with two handles) or small frying pan
Preparation
Take the Kefalotyri cheese piece and place it under running water for a couple of seconds, enough to moisten it.
Place the flour on a plate and dredge the Kefalotyri in the flour on all sides, making sure you coat it well. Gently tap the excess flour off.
Pour the oil in your saganaki or small frying pan and heat over medium-high heat. When the oil starts to shimmer and it has gotten really hot, add the Kefalotyri.
Fry the cheese for about 2 minutes on one side, then turn it on the other side and fry it for another 2 minutes, or until it has taken on a golden-brown color.
Turn the heat off and take the cheese out of the pan using a spatula. Place the cheese saganaki on a plate covered with paper towels in order to absorb the excess oil and then onto a serving plate.
Serve with a lemon wedge. Squeeze the juice over the top and enjoy!
If you want to serve the fried cheese in the saganaki pan, then pour out the oil and serve.
When the box of goodies from Greece arrived at my doorstep last month, I couldn't wait to get upstairs and into my kitchen. I cooked up a mean giouvetsi (traditional Greek orzo dish) with chicken, which is not the typical meat you'd use for giouvetsi but I've made the conscious effort to eat red meat as infrequently as possible, and let's not forget, Greek Easter Sunday is only two weeks away when copious amounts of lamb will be consumed by yours truly, plus I'm pretending to be fasting and in my mind, chicken is Lent appropriate.
The honey has been used in various desserts and morning rituals of bread slathered with butter and said honey, and the Kefalotyri has been enjoyed grated on top of aforementioned giouvetsi, nibbled with some freshly baked sourdough bread and good white wine and of course, used in one of my favorite mezes, the saganaki.
I've talked to you about saganaki before (what it is, what the name means, etc) when I made one with soutzouki, tomato and eggs, but I've held off sharing with you my true saganaki love; the cheese saganaki. So here it is.
You take a big slab of Kefalotyri cheese, you dredge it in flour and then you drop it into the sizzling olive oil. You watch it as it turns from pale, creamy white and smooth-textured, to yellow, golden brown and crispy all around.
You carefully take it out of the saganaki pan, you squeeze some lemon juice over the top and you dig in. Salty, fried, zingy goodness straight into the mouth. Along with a glass of white wine or ouzo and some good company, it's really all you need to be happy.
Okay, maybe some extra mezes wouldn't hurt.
Greek Kefalotyri Cheese Saganaki (Fried Kefalotyri Cheese)
The cheese that's suitable for saganaki is a hard cheese because it needs to keep its shape during frying and not melt. Here, I used a Kefalotyri from Kastoria, a beautiful city in northern Greece, which is not too salty and is very firm. When the cheese is fried, its salty flavor is intensified so avoid using overly salty cheese.
A good substitute for Kefalotyri is Pecorino Romano or Pecorino Sardo.
Cheese saganaki can also be made with numerous other Greek cheeses like Graviera or Kefalograviera (similar to Gruyère), Kaseri (similar to Kashkaval or Caciocavallo), Metsovone (similar to Provolone), hard Feta, or Halloumi.
This Kefalotyri saganaki will definitely be making an appearance at my Easter Sunday table as it pairs excellently with lamb.
Yield: enough for 2 people
Ingredients
A large piece of Kefalotyri cheese (12 x 9 cm with 2.5 cm thickness), around 140 g, rind removed
2-3 Tbsp all-purpose flour
Olive oil (or sunflower oil), enough to come up 1-1 ½ cm up the sides of the pan
A lemon wedge
Special equipment: saganaki (small, round frying pan with two handles) or small frying pan
Preparation
Take the Kefalotyri cheese piece and place it under running water for a couple of seconds, enough to moisten it.
Place the flour on a plate and dredge the Kefalotyri in the flour on all sides, making sure you coat it well. Gently tap the excess flour off.
Pour the oil in your saganaki or small frying pan and heat over medium-high heat. When the oil starts to shimmer and it has gotten really hot, add the Kefalotyri.
Fry the cheese for about 2 minutes on one side, then turn it on the other side and fry it for another 2 minutes, or until it has taken on a golden-brown color.
Turn the heat off and take the cheese out of the pan using a spatula. Place the cheese saganaki on a plate covered with paper towels in order to absorb the excess oil and then onto a serving plate.
Serve with a lemon wedge. Squeeze the juice over the top and enjoy!
If you want to serve the fried cheese in the saganaki pan, then pour out the oil and serve.
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