An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Kefalotiri Cheese

Saganaki

May 27, 2010 by Faith 29 Comments

It was fairly recently that I was introduced to Saganaki.  When I first had it, I was living in Florida and one of my best friends was Greek.  The first time we went to a local Greek restaurant together I asked her to recommend something and she immediately suggested Saganaki.  I tried it and have loved it ever since.  Recently, my boss (who is Greek) was kind enough to give me a copy of her Greek church’s cookbook, which is called The Midas Touch (thank you so much, Katie!).  After thumbing through the lovely book I knew right away that I wanted to make Saganaki first.

The recipe for Saganaki is listed in the cookbook without amounts or measurements, so the version I have below is my adaptation, which serves about 4 people as an appetizer.

Saganaki (Fried Kefalotiri Cheese) (Adapted from The Midas Touch by the Women’s Philoptochos Committee of the Hellenic Orthodox Church, Buffalo, New York)

(Yield:  serves 4 as an appetizer)

4-6 oz Kefalotiri cheese, sliced into about 1/4-inch thick slabs

1 TB flour

1 TB unsalted butter

Lemon wedges, for serving

Coat the cheese with flour and gently rub off the excess.  In a medium pan, melt the butter over medium heat.  Once melted, add the cheese and fry until golden brown on both sides.  Serve immediately, with lemon wedges to squeeze on top.

Greek-Inspired Omelet

May 23, 2010 by Faith 37 Comments

A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese.  Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk.  Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste.  To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute.  Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) […]...

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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