Saganaki — Greece

Saganaki is a dish of firm cheese, dusted in flour and pan-fried until its outside turns crisp and golden while the inside softens without fully melting; the name comes from the small two-handled frying pan traditionally used to cook it. It is reported across Greece, where it is a fixture on taverna menus as a starter or meze. The cheese used varies by region and availability, with kefalotyri, kefalograviera and graviera all common choices, and a version made with feta also widespread. A version finished by pouring brandy over the hot cheese and igniting it is closely associated with Greek-American restaurants rather than being standard practice within Greece itself. To prepare it, a firm cheese is cut into a thick slab, briefly rinsed or soaked in water to soften its surface, then dusted evenly in flour. It is fried in a small pan with olive oil over fairly high heat until each side forms a crisp, golden crust while the centre stays soft. It is served straight from the pan, usually with a squeeze of lemon juice and sometimes a scattering of oregano. What changes between cooks is chiefly the cheese chosen, whether an egg wash is used under the flour, the thickness of the slice, and whether the flaming brandy finish is added. This version uses kefalotyri, flour alone with no egg, and finishes simply with lemon.