Fried Batzos Cheese from Macedonia (Saganaki me Batzo)

Batzos is a genuine Protected Designation of Origin cheese made specifically across Macedonia and Thessaly, firm enough to slice and fry, with a real tang that sets it apart from the milder kefalotyri or graviera most saganaki is made with elsewhere in Greece.

Frying it follows the exact same technique as any other saganaki, but the cheese itself is what makes this version specifically Macedonian, giving the finished dish a sharper, more pungent character that stands up particularly well to the squeeze of lemon that finishes it.

This is quick, simple meze, ready in under fifteen minutes, and Batzos's firmness makes it genuinely reliable for frying, holding its shape well rather than collapsing the way some softer cheeses can.

Key preparation steps

1. Cut Batzos into thick slices.
2. Dust lightly in flour.
3. Fry hard and fast until deeply golden on both sides.
4. Finish with lemon and serve immediately.

About Batzos

Batzos is a firm, salty, tangy cheese made from cow's milk, sheep's milk, or a mix of the two, produced specifically across Macedonia and parts of Thessaly and holding Protected Designation of Origin status. Its firmness and sharper flavour make it a genuinely good candidate for frying, standing up well to the direct heat.

Frying

Cut the cheese into thick slices, around one and a half centimetres, and dust lightly in flour, shaking off any excess. Fry in a small amount of oil over a medium-high heat for one to two minutes per side, until deeply golden and just beginning to soften inside, watching closely since the flour coating can burn at the heat this dish wants.

Finishing

A generous squeeze of lemon right at the table is the classic finish, cutting through Batzos's tang and saltiness particularly well. Serve immediately with bread, since saganaki firms back up within minutes of leaving the pan.

What matters in this dish