This is a delicious - and filling - side dish. It has to be a hard cheese and in Greece it is best made with Kefalograviera, which is a little softer, or Kefalotiri, which is a little harder. So, if you can, you should try and use one of these cheeses. It is great as an accompanying dish along with the other side dishes of Tzatziki, Eggplant Dip and Greek Salad.


Ingredients

1 square slice of cheese 1cm thick
1 tablespoon all purpose flour
1/2 lemon
1 tablespoon olive oil

Preparation

Heat the oil in a non-stick shallow frying pan.

Dip the cheese in a bowl of water, flour the cheese and then dip it in the water again.

Fry it in the hot oil on both sides until golden brown.

Serve with lemon.

Answered by Achanta , an ibibo Citizen, at 4:05 PM on February 22, 2009

Saganaki is a Greek appetizer which is made by frying or broiling cheese. Like other Greek appetizers or meze as they are known in Greek, saganaki is designed to be consumed in small amounts, as part of a large spread of small dishes. There are a variety of ways to make saganaki, ranging from frying the cheese in a traditional frying pan known as a sagani to broiling the cheese in the oven.

Answered by Deepthi , an ibibo Master, at 4:40 PM on February 21, 2009