Use Kefalotiri for Your Saganaki

Posted by Lesli

Forks foodie, Kim (who's been to Greece 3 times) (I've only been once...), offers up this information and a recipe about Kefalotiri (the cheese), Saganaki (the recipe)...

"A Greek cheese that is pale yellow in color and has irregular holes. It is a hard cheese made from sheep and goat's milk. Kefalotiri is generally used as a grating cheese and served on top of cooked dishes. It has a strong flavor and sharp aroma. It is saltier and harder than Kasseri cheese. The name of the cheese is derived from the Greek word ''kefali'', meaning head, because it is shaped into the form of a head."

Here is a recipe for Saganaki:

Ingredients:

1 egg
1/4 c flour
1/2 lb Kefalotiri (1/2" thick)
1 lemon, squeezed

Directions:

1. Beat the egg in a bowl and put the flour on a plate.

2. Dip the piece of cheese in the egg, then roll in the flour.

3. Heat butter in a frying pan and fry the cheese until the flour coating is golden.

4. Squeeze a lemon on the cheese before removing from the pan, and serve immediately (excellent hot).

If you have never tried this heartstopping dish (in more ways than one!) - then run out right now and find some Kefalotiri. You won't be disappointed.

And thank you to foodie, Kim, who took the time to enlighten us all with her knowledge of Greek Cheese.

From one foodie to another,

- Lesli

TAGS: Greece, Greek Cheese, Kasseri, Kefali, Kefalotiri, Saganaki
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