Saganaki Recipe

Prepare the cheese

Slice the kefalograviera into 4 equal slabs, about 2 oz (55 g) each, approximately 3/4 inch thick and 2.5 inches long. Pat each piece dry with paper towels to remove surface moisture — this helps the coating adhere and prevents oil splatter.

Set up dredging stations

Place the flour in a shallow dish and season lightly with 1/8 tsp kosher salt. In a second shallow bowl, whisk the 2 eggs with 2 tablespoons cold water until uniform. In a third shallow bowl combine the sesame seeds and cornmeal (if using).

Coat the cheese

Working one piece at a time: dust a cheese slab in flour, shake off excess; dip into the egg wash coating all sides; press into the sesame seed mixture so seeds adhere evenly. For a thicker crust, repeat the egg wash and sesame step once more. Place coated pieces on a tray and chill in the refrigerator for 15–20 minutes to firm up the coating.

Heat the oil

In a heavy skillet (cast iron recommended) over medium heat, add 1 cup vegetable oil and 1 tablespoon butter. Heat until shimmering and the butter foams but does not brown, about 325–350°F (160–175°C). If you don’t have a thermometer, test by dropping one breadcrumb — it should sizzle steadily.

Fry the coated cheese

Reduce heat slightly to maintain a gentle sizzle. Carefully place 2 pieces of coated cheese in the skillet (do not overcrowd). Fry until golden brown on the first side, about 1.5–2 minutes. Using spatulas, gently flip and fry the other side for another 1–1.5 minutes until evenly golden and sesame crust is toasted. The goal is warm, melted interior without the coating burning. Adjust heat as needed.

Finish & season

Transfer fried saganaki to a plate lined with paper towel to drain briefly (10–20 seconds), then to a warm serving plate. Sprinkle each piece with a light pinch of kosher salt (approximately 1/16 tsp per piece) and, if using, squeeze a few drops of fresh lemon over or serve lemon wedges alongside.

Plate with quince preserve

Spoon or slice the quince preserve into 4 portions (about 1 oz / 28 g each) and place on the serving plate next to each cheese piece. If the membrillo is very firm, soften slightly by microwaving 10–15 seconds or warming gently in a small saucepan to make it spreadable. Garnish with a few thyme leaves or microgreens.

Serving suggestion

Serve immediately while the cheese is molten inside and the crust is crisp. Provide small forks or toothpicks for guests to lift or slice into the cheese and enjoy with quince preserve.