Saganaki: Pan-Fried Kefalograviera with Lemon and Oregano

Steps

1. Step 1

   Cut the cheese into 4 slabs about 1/2 inch thick (roughly 3 by 2 inches each). Rinse them under cold water and leave them wet — the water helps the flour stick.

   5 min

   • 1 lb kefalograviera cheese
2. Step 2

   Spread the flour on a plate. Press each wet slab into the flour on all sides, including the edges, then shake off the excess. Set the floured slabs on a dry plate.

   3 min

   • 1/2 cup all-purpose flour
3. Step 3

   Squeeze the juice from half the lemon into a small bowl and cut the other half into wedges. Set the lemon juice, oregano and pepper next to the stove — once the cheese is in the pan there is no time to hunt for them.

   2 min

   • 1 lemon
   • 1 tsp dried oregano
   • coarsely cracked black pepper
4. Step 4

   Heat the olive oil in a heavy skillet (cast iron or a small nonstick) over medium-high heat until it shimmers and a pinch of flour sizzles on contact, about 2 minutes.

   2 min

   • 3 tbsp olive oil
5. Step 5

   Lay the slabs in the hot pan, leaving space between them; work in two batches if the pan is crowded. Fry without moving them until the underside is deep golden and blistered, 1 1/2 to 2 minutes, then flip with a thin spatula and fry the second side 1 to 1 1/2 minutes. The cheese should be browned and crisp outside and soft and chewy inside — don't cook it so long that it melts flat.

   4 min

6. Step 6

   Slide the cheese onto a warm plate. Immediately squeeze or spoon the lemon juice over the hot slabs (it will hiss), then scatter the oregano, crumbling it between your fingers, and plenty of cracked pepper. Serve right away with the lemon wedges and bread.

   1 min

   • 1 lemon
   • 1 tsp dried oregano
   • coarsely cracked black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026