Greek Deli

03/09/2026

Saganaki (Traditional Greek Fried Cheese)
Authentic Greek Saganaki with Golden Crisp Crust, Warm Melty Cheese & Fresh Lemon

Servings

4 servings

Ingredients
For the Saganaki
400 g firm Greek cheese, such as Kefalograviera, Kefalotyri, or Graviera
3 tablespoons all-purpose flour
2 tablespoons water, for lightly moistening the cheese
2 tablespoons extra virgin olive oil
1 tablespoon neutral cooking oil, optional
Freshly ground black pepper, optional
For Serving
Fresh lemon wedges
Crusty Greek village bread
Fresh parsley
Kalamata olives
Tomato slices
Instructions
1. Prepare the Cheese

Cut the cheese into thick slices approximately 1–1.5 cm (½ inch) thick.

The slices should be substantial enough to hold their shape while frying.

Pat the cheese dry with paper towels.

2. Lightly Moisten the Cheese

Quickly dip each slice in water or lightly brush both sides with water.

Don't soak the cheese.

The surface should simply be slightly damp.

This helps the flour adhere evenly.

3. Coat with Flour

Place the flour on a shallow plate.

Press each piece of cheese gently into the flour.

Coat both sides and the edges.

Shake off any excess flour.

The coating should be light rather than thick.

4. Heat the Pan

Heat the olive oil in a heavy skillet over medium-high heat.

The pan should be hot before adding the cheese.

You want enough heat to create a golden crust quickly without allowing the cheese to melt completely.

5. Fry the Saganaki

Carefully place the floured cheese into the hot pan.

Cook for approximately 2–3 minutes on the first side, until deeply golden.

Turn carefully with a spatula.

Cook the second side for another 2–3 minutes.

The cheese should become:

Golden brown
Crisp on the outside
Warm and soft inside

If necessary, reduce the heat slightly to prevent the crust from burning.

6. Finish with Lemon

Transfer the hot Saganaki immediately to a serving plate.

Squeeze plenty of fresh lemon juice over the cheese.

The lemon cuts through the richness and adds the characteristic bright Greek flavor.

7. Serve Immediately

Garnish with:

Fresh parsley
Lemon wedges
Freshly ground black pepper, optional

Serve immediately while the cheese is hot and soft.

03/09/2026

What is missing from this table?
🤔🇬🇷💙 😋 🍉

03/09/2026

Greek Deli

03/09/2026

03/09/2026

https://www.instagram.com/reel/DcleQSNMcA2/?igsi=NGV1ZjU5eXJmOWpq

03/09/2026

Dolmadakia (Traditional Greek Stuffed Grape Leaves)
Authentic Greek Grape Leaves Stuffed with Lemon Rice, Fresh Herbs & Extra Virgin Olive Oil

Servings

6 servings _ about 35–40 dolmadakia

Ingredients
For the Grape Leaves
1 jar grape leaves in brine, approximately 500–600 g
Water, for rinsing and blanching
2 tablespoons extra virgin olive oil
For the Rice & Herb Filling
250 g medium-grain rice
2 large onions, very finely chopped
4 spring onions, finely sliced
100 ml extra virgin olive oil
3 tablespoons fresh dill, finely chopped
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
250 ml water or vegetable broth
For Cooking
500 ml vegetable broth or water
Juice of 1 lemon
60 ml extra virgin olive oil
2 lemon slices
A few grape leaves, for lining the pot
For Serving
Greek yogurt
Lemon wedges
Extra virgin olive oil
Fresh dill
Crusty village bread
Kalamata olives
Instructions
1. Prepare the Grape Leaves

Remove the grape leaves from the jar and separate them carefully.

Rinse them thoroughly under cold running water to remove excess brine.

Bring a large pot of water to a gentle boil.

Blanch the grape leaves for approximately 2–3 minutes.

Remove them with tongs and transfer them to a bowl of cold water.

Drain well.

Trim away any thick stems.

Set the leaves aside.

2. Prepare the Rice Filling

Heat the olive oil in a large skillet over medium heat.

Add:

Chopped onions
Spring onions

Cook for approximately 6–8 minutes, stirring occasionally, until soft and translucent.

Do not brown the onions heavily.

Add the rice.

Stir for 2–3 minutes so the rice becomes lightly coated with the aromatic olive oil.

Add:

Water or vegetable broth
Dill
Parsley
Mint
Lemon zest
Lemon juice
Oregano
Salt
Black pepper

Stir well.

Cook for approximately 5 minutes, just until the rice begins to absorb some of the liquid.

The rice should remain partially cooked, because it will finish cooking inside the grape leaves.

Remove from the heat.

Allow the filling to cool for approximately 10–15 minutes.

3. Prepare the Cooking Pot

Choose a wide, heavy-bottomed pot.

Drizzle the bottom with a little olive oil.

Line the base with a few leftover grape leaves.

Arrange the lemon slices over the leaves.

This protects the dolmadakia from direct heat and adds wonderful citrus aroma.

4. Roll the Dolmadakia

Place one grape leaf on a clean work surface.

Put the vein side facing upward and the smoother side facing downward.

Place approximately 1 tablespoon of rice filling near the lower center of the leaf.

Fold the bottom of the leaf over the filling.

Fold both sides inward.

Then roll the leaf upward into a compact cylinder.

Do not roll too tightly.

The rice will expand as it cooks, so the rolls need a little room.

Repeat with the remaining leaves and filling.

5. Arrange the Dolmadakia

Place the stuffed grape leaves seam-side down in the prepared pot.

Arrange them closely together in neat circles or rows.

If necessary, create a second layer.

The dolmadakia should fit snugly so they do not unravel during cooking.

6. Add the Cooking Liquid

Mix together:

Vegetable broth or water
Lemon juice
Extra virgin olive oil

Pour the mixture gently around the dolmadakia.

The liquid should come approximately halfway up the rolls.

Place a heatproof plate upside down over the dolmadakia.

This keeps them gently pressed down while cooking and prevents them from opening.

7. Simmer Slowly

Cover the pot with a lid.

Bring the liquid to a gentle simmer over medium heat.

Immediately reduce the heat to low.

Cook for approximately 45–55 minutes.

The dolmadakia are ready when:

The grape leaves are tender
The rice is completely cooked
The filling is fragrant and moist
Most of the cooking liquid has been absorbed

Avoid vigorous boiling, which can cause the grape leaves to tear.

8. Rest

Turn off the heat.

Leave the dolmadakia covered in the pot for approximately 15–20 minutes.

This allows the rice to finish absorbing the flavorful lemon and olive oil broth.

9. Serve

Carefully remove the plate.

Transfer the dolmadakia to a serving platter.

Drizzle with a little fresh extra virgin olive oil.

Garnish with:

Fresh dill
Lemon wedges
Fresh mint, if desired

Serve warm, at room temperature, or chilled.

03/09/2026

Garides Saganaki is shrimp in a garlicky tomato sauce with feta melting into it. 🍤 Eat it out of the pan with bread. The recipe is in the comments.