Lemon-Kissed Saganaki with Kalamata Olive Crumble

Instructions

1. 1

   Prepare the olive crumble: In a small bowl, combine the finely chopped Kalamata olives, fresh oregano, fresh thyme leaves, sea salt, and black pepper. Set aside.

   ~5 min
2. 2

   Slice the Kefalotyri cheese into 1 cm thick pieces. Pat the cheese slices very dry with paper towels. This is crucial for achieving a good sear and preventing the cheese from crumbling.

   ~3 min
3. 3

   In a shallow dish, mix the all-purpose flour with the fresh lemon zest. Lightly dredge each cheese slice in the lemon-zest flour mixture, shaking off any excess.

   ~5 min
4. 4

   Heat 60 ml of olive oil in a non-stick frying pan over medium-high heat until shimmering. Carefully place the floured cheese slices into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and a crust forms.

   ~10 min
5. 5

   Remove the fried cheese from the pan using a slotted spoon and place on a plate lined with paper towels to drain excess oil. Keep warm.

   ~2 min
6. 6

   Deglaze the pan (optional, for extra flavor): If desired, quickly wipe the pan clean and add the remaining 60 ml of olive oil over medium heat. Add the blanched and chopped grape leaves (if using) and sauté for 1 minute until fragrant. Then, carefully add the fresh lemon juice to the pan; it will sizzle. Let it reduce slightly for about 30 seconds.

   ~3 min
7. 7

   Arrange the fried saganaki on a serving plate. Spoon the lemon juice reduction (if made) over the cheese. Generously sprinkle the prepared Kalamata olive crumble over the top.

   ~2 min
8. 8

   Serve immediately.