Cooks this dish for paying guests · Verified chef · Answers buyers directly
20 min total12 min hands-onServes 2Easy
91 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDOne slab of graviera, one hot pan, ninety seconds a side and nothing else.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Graviera Naxou000 g
Plain flour000 g
Olive oil000 g
Lemon000 g
Black pepper000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Greek hard cheeses: graviera, kefalograviera, kasseri
One turn, and reading the edge
Pan size and why a small one works better
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 8 of the 9 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.
Hardest step: turning it before the middle goes — step 5 of 9.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Maria Koutsi watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Cutting the cheese cold, straight from the fridge
Flouring at the last second
Lemon on the plate, never in the pan
The cheese thickness and pan temperature that give a crust before the middle runs out into the oil.
Written by Maria Koutsi. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
109 people cooked it, 84% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 91 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription