Saganaki

By Rebecca Manor

Serves 4-6 as an appetizer

  • About 1 pound of kefalotyri (or pecorino romano, or halloumi)
  • 1/4 cup flour
  • oil for frying
  • chunks of warm bread or pitta
  • lemon wedges
Slice the cheese into 1/3 of an inch slices.  Dip in water to moisten and then dredge in flour.


Heat oil (I recommend a combination of sunflower and olive oil) in a frying pan and fry the cheese until golden on all sides and soft in the middle. 

Remove from heat, and squeeze some lemon juice over the cheese.  Serve with warmed bread or pitta and a side salad of tomatoes.  

© 2009 Rebecca Manor