Saganaki
Athens, Greece
Cheese pan-fried until crisp outside and molten inside, finished with lemon.
Why locals eat it
A classic meze of the Greek taverna table, shared rather than eaten alone.
Local tip
Squeeze the lemon while it is still sizzling.
Typically made with
graviera or kefalotyri, flour, olive oil, lemon. Recipes vary — always check with the vendor if you have allergies.