Sweet or Savoury? I can never choose so I decided to prepare my Greek Saganaki Cheese two ways to satisfy all cravings. The cheese is cooked the same way in both dishes – lightly floured in gluten free tapioca and then pan fried until a beautiful crispy crust is formed on the outside with an oozy Kefalograviera cheese filling.
Kefalograviera is a salty hard traditional Greek table cheese produced from sheep’s milk or a mixture of sheep’s and goat’s milk. It is an extremely versatile cheese so I always have it stocked in my fridge. I enjoy it on toast, grated over pasta and shaved in salads. Saganaki simply refers to the frying of the cheese.
My first version is a sweet Saganaki with Caramelised Figs and Pomegranate Molasses. I love the sticky sweet combination of caramelised fruit and salty cheese. The second version is a savoury Saganaki with Cherry Tomatoes and Basil – a lighter more traditional flavour combination. They are equally divine, so just make both and dig in!
- 2 x 150g thick slices of Kefalograviera Cheese
- Tapioca flour for dusting
- Caramelised Fig dressing
- 2 large fresh figs, halved
- ½ tbs olive oil
- ¼ tbs balsamic vinegar
- 1 tsp pomegranate molasses
- Fresh mint to garnish
- Cherry Tomato and Basil dressing
- Handful of cherry tomatoes, halved
- Squeeze of lemon juice
- 1 tbs basil leaves, shredded
- Combine oil and vinegar in a bowl. Add figs and coat in dressing.
- Lightly dust cheese slices in tapioca and fry in a hot cast iron pan for a minute on each side or until golden. Remove and place on serving dish.
- Place figs on a hot grill and cook for a couple of minutes on each side until caramelised. Turn off heat and pour in pomegranate molasses.
- Top cheese with figs and serve immediately.
- Lightly dust cheese slices in tapioca and fry in a hot cast iron pan for a minute on each side or until golden. Remove and place on serving dish.
- Top with tomato and squeeze over lemon juice. Garnish with basil and serve immediately.
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