Fried cheeeeeeeeeeese. La-laa!!!!

Saganaki. Oh, hells yeah!

Saganaki. Oh, hells yeah!

Generally, Greek restaurants are a good place to load up on wheat-free meat-free delectables if you know what to look for. Sadly, the saganaki isn’t one of them. That’s why we have kitchens in our homes, though. Here’s how to make this delicious treat. Locating the right cheese might be the hardest part. It’s made with Kefalograviera, a semi-hard salty cheese that is reminiscent of an aged manchego… in other words, GOOD. In Chicago, we get ours from an Indian market on Devon of all places (Patel Bros. just west of Western on the north side of the street). Cypriots make it with Halloumi, which you can sometimes find in specialty markets. It’s a weird cheese, though – kind of squeaky when warm.

Saganaki

  • Kefalograviera cheese
  • 2-4 T gluten-free flour (I use brown rice flour, but any flour or gf mix will do)
  • fresh lemon juice
  • veggie oil

Directions: Slice the kefalograviera into large 1/4″ thick slices. Put a couple tablespoons of flour onto a plate. Heat a couple tablespoons of oil in a frying pan. While waiting for it to get hot, wet the cheese slices with water and coat with flour. When the oil is hot, put the cheese in and fry a couple minutes on each side, until the flour is a golden brown. Squeeze the juice of half a lemon on top and serve immediately.