Classic Saganaki with Olives and Lemon

Classic Saganaki with Olives and Lemon
Classic Saganaki with Olives and Lemon
Ouzeries are Greek cafés that specialize in mezedes, or appetizers, as well as in ouzo, the strong, anise-tinged drink after which the cafés are named. Saganaki gets its name from the two-handled pan in which it is made, but it can be prepared in any heavy small skillet. For a final flourish, the cheese is often splashed with ouzo and flamed.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4-6 servings
Greek Cheese Olive Appetizer Fry Lemon Bon Appétit
  • all purpose flour
  • 1 tablespoon chopped fresh oregano
  • kalamata olives
  • 1/2 lemon

Preparation Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates. Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.

Preparation Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates. Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy