Kasseri

Pan-Fried Kasseri with Lemon (Tiganiti Kasseri)

Kasseri is a traditional Greek semi-hard cheese made primarily from sheep's milk (sometimes blended with goat's milk), prized for its pale yellow color, springy texture, and rich, slightly tangy flavor. This simple preparation - sizzled in a hot pan until golden and squeaky - is a classic Greek meze, especially popular on the island of Lesbos where the cheese originates.

Prep

5 min

Cook

8 min

Total

13 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) Kasseri cheese, one thick slice (about 2 cm / ¾ inch); sheep's milk version preferred
• •30 ml (2 tbsp) olive oil, extra-virgin Greek, or null
• •15 ml (1 tbsp) fresh lemon juice, from about half a lemon
• •2 g (½ tsp) dried oregano, Greek rigani preferred, or null
• •1 g (pinch) black pepper, freshly ground, or null

Steps

1. 1 Cut the Kasseri into 4 slices about 1.5–2 cm (¾ inch) thick. Pat dry with paper towels - surface moisture prevents a good sear.
2. 2 Heat the olive oil in a heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering but not smoking, about 2 minutes.
3. 3 Lay the cheese slices in the pan in a single layer with space between them. Fry for 2–3 minutes on the first side, until a deep golden crust forms and the underside is bubbling.
4. 4 Carefully flip with a thin spatula and cook the second side for another 1–2 minutes until equally golden and the cheese is soft and pliable but not fully melted.
5. 5 Transfer to a warm plate, squeeze fresh lemon juice over the slices, and sprinkle with dried oregano and black pepper. Serve immediately while hot and squeaky, with crusty bread or alongside a Greek salad.