{"id":5546,"date":"2026-08-04T09:52:54","date_gmt":"2026-08-04T09:52:54","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/grcki-saganaki\/"},"modified":"2026-08-04T09:52:54","modified_gmt":"2026-08-04T09:52:54","slug":"grcki-saganaki","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/grcki-saganaki\/","title":{"rendered":"Gr\u010dki saganaki"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-gr-grcki-saganaki{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Roboto,Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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.tsh-table{min-width:0;display:block}#recipe-sr-latn-gr-grcki-saganaki .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip-path:inset(50%)}#recipe-sr-latn-gr-grcki-saganaki .tsh-table tbody{display:grid;gap:10px}#recipe-sr-latn-gr-grcki-saganaki .tsh-table tr{display:block;border:1px solid var(--line);border-radius:12px;overflow:hidden}#recipe-sr-latn-gr-grcki-saganaki .tsh-table td{display:grid;grid-template-columns:110px 1fr;gap:8px;border-top:1px solid var(--line)}#recipe-sr-latn-gr-grcki-saganaki .tsh-table td::before{content:attr(data-label);font-size:9px;font-weight:800;color:var(--muted)}}\n@media(prefers-reduced-motion:reduce){#recipe-sr-latn-gr-grcki-saganaki *,#recipe-sr-latn-gr-grcki-saganaki *::before,#recipe-sr-latn-gr-grcki-saganaki *::after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media(forced-colors:active){#recipe-sr-latn-gr-grcki-saganaki .tsh-card,#recipe-sr-latn-gr-grcki-saganaki .tsh-masthead,#recipe-sr-latn-gr-grcki-saganaki .tsh-close,#recipe-sr-latn-gr-grcki-saganaki .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-gr-grcki-saganaki{width:100%;margin:0;color:#000;font-size:10pt}#recipe-sr-latn-gr-grcki-saganaki .tsh-quick-nav,#recipe-sr-latn-gr-grcki-saganaki .tsh-hero{display:none!important}#recipe-sr-latn-gr-grcki-saganaki .tsh-card,#recipe-sr-latn-gr-grcki-saganaki .tsh-masthead,#recipe-sr-latn-gr-grcki-saganaki .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-sr-latn-gr-grcki-saganaki .tsh-step,#recipe-sr-latn-gr-grcki-saganaki .tsh-ingredient-card,#recipe-sr-latn-gr-grcki-saganaki .tsh-practical-card,#recipe-sr-latn-gr-grcki-saganaki .tsh-faq{break-inside:avoid}#recipe-sr-latn-gr-grcki-saganaki details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-gr-grcki-saganaki\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-gr-grcki-saganaki\" aria-describedby=\"recipe-summary-sr-latn-gr-grcki-saganaki\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Brzo toplo meze koje zavisi od temperature tiganja<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-gr-grcki-saganaki\"><span class=\"tsh-title-main\"><b>Saganaki<\/b> od kefalogravijere,<\/span><span class=\"tsh-title-accent\">sa tankom hrskavom korom i mekom sredinom<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-gr-grcki-saganaki\">Deblja plo\u010da kefalogravijere kratko se kvasi, obla\u017ee bra\u0161nom i pr\u017ei do duboke zlatne boje. Limun se dodaje tek pri serviranju, dok korica ostaje \u010dvrsta, a sredina omek\u0161ana bez razlivanja.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Toplo predjelo<\/li><li>Gr\u010dka kuhinja<\/li><li>Pr\u017eenje u tiganju<\/li><li>Lako<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Saganaki-Pan-Fried-Greek-Cheese-3.webp\" alt=\"\u0160iroki kadar zape\u010denog saganakija u tamnom tiganju sa dve dr\u0161ke, uz limun, hleb i maslinovo ulje u pozadini\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Tanak sloj bra\u0161na pravi tamnozlatnu koricu, dok debela plo\u010da sira ostaje \u010dvrsta i meka u sredini.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije predjela<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>8 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>18 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 375 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-gr-grcki-saganaki\">Pregled<\/a><a href=\"#sastojci-sr-latn-gr-grcki-saganaki\">Sastojci<\/a><a href=\"#priprema-sr-latn-gr-grcki-saganaki\">Priprema<\/a><a href=\"#kontrolne-tacke-sr-latn-gr-grcki-saganaki\">Kontrolne ta\u010dke<\/a><a href=\"#prakticni-saveti-sr-latn-gr-grcki-saganaki\">Prakti\u010dni saveti<\/a><a href=\"#cesta-pitanja-sr-latn-gr-grcki-saganaki\">\u010cesta pitanja<\/a><a href=\"#nutritivne-vrednosti-sr-latn-gr-grcki-saganaki\">Nutritivne vrednosti<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"pregled-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, tekstura i tehnika<\/p><h3 id=\"pregled-sr-latn-gr-grcki-saganaki-title\">Kako je recept postavljen<\/h3><p class=\"tsh-head-copy\">Logika sastojaka i kontrolne ta\u010dke koje odre\u0111uju izabranu verziju jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Saganaki je naziv povezan sa malim tiganjem sa dve dr\u0161ke, ali se u restoranima naj\u010de\u0161\u0107e odnosi na debelu plo\u010du \u010dvrstog gr\u010dkog sira pr\u017eenu do zlatne korice. Kefalogravijera i kefalotiri dobro podnose jaku temperaturu: povr\u0161ina tamni i postaje hrskava, dok unutra\u0161njost omek\u0161ava, ali ne curi kao sos. Sir je dovoljno slan i punog ukusa, pa mu je za zavr\u0161nicu potreban samo limun i mala koli\u010dina suvog origana.<\/p><p>Premaz nastaje iz dva kratka poteza. Sir se na trenutak kvasi hladnom vodom, a zatim pritiska u glatko bra\u0161no. Voda pravi tanak lepljiv film za bra\u0161no. Du\u017ee potapanje stvara vla\u017ene grudvice, dok bra\u0161no na potpuno suvom siru lako otpada. Vi\u0161ak mora da se otrese, jer slobodno bra\u0161no brzo tamni u ulju i slede\u0107oj strani daje gorak, pra\u0161njav ukus.<\/p><\/div><div class=\"tsh-prose\"><p>Tiganj mora biti dobro zagrejan pre prvog komada, pribli\u017eno na 175\u2013180 \u00b0C. Te\u0161ko dno ravnomernije prenosi toplotu i ne hladi se naglo kada sir u\u0111e. Komad se ostavlja na mestu dva do tri minuta, dok korica ne postane dovoljno \u010dvrsta za okretanje. Prerano pomeranje cepa premaz. Bleda povr\u0161ina zna\u010di da korica jo\u0161 nema strukturu; veoma tamne ta\u010dke ukazuju da je ulje pregrejano.<\/p><p>Debljina od oko 1,5 cm daje sredini vreme da omek\u0161a pre nego \u0161to spolja\u0161njost izgori. Posle pr\u017eenja dovoljan je minut odmora, da se povr\u0161insko ulje ocedi i toplota ravnomerno rasporedi. Limun se cedi tek za stolom, jer kiselina brzo omek\u0161ava koricu. Saganaki je zato jelo poslednjeg trenutka: ne \u010deka dobro pod poklopcem niti u zagrejanoj rerni.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Sir namenjen pr\u017eenju<\/h4><p>Kefalogravijera ili kefalotiri zadr\u017eavaju oblik dok im povr\u0161ina tamni.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Veoma kratko kva\u0161enje<\/h4><p>Tanak sloj vode vezuje bra\u0161no bez stvaranja paste.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Serviranje odmah<\/h4><p>Para za nekoliko minuta omek\u0161a koricu, pa tanjir mora biti spreman unapred.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"sastojci-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-sr-latn-gr-grcki-saganaki-title\">Sastojci za 4 porcije predjela<\/h3><p class=\"tsh-head-copy\">Koli\u010dine, priprema namirnica i napomene koje uti\u010du na strukturu ili bezbednost.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupa-sastojaka-1-sr-latn-gr-grcki-saganaki\"><h4 id=\"grupa-sastojaka-1-sr-latn-gr-grcki-saganaki\">Za pr\u017eeni sir<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>kefalogravijere ili kefalotirija, u plo\u010di debljine 1,5 cm<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>hladne vode<\/span><\/li><li><span class=\"tsh-amount\">60 g<\/span><span>glatkog p\u0161eni\u010dnog bra\u0161na<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>limun, ise\u010den na kri\u0161ke<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>suvog gr\u010dkog origana<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Sadr\u017ei mleko i gluten. Proverena bezglutenska me\u0161avina glatkog bra\u0161na mo\u017ee da zameni p\u0161eni\u010dno bra\u0161no u povr\u0161inskom sloju.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Te\u0161ki tiganj pre\u010dnika 24 cm, plitak tanjir za bra\u0161no, \u0161iroka lopatica i brzi termometar ako je dostupan.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"priprema-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 4 jasnih koraka<\/p><h3 id=\"priprema-sr-latn-gr-grcki-saganaki-title\">Na\u010din pripreme<\/h3><p class=\"tsh-head-copy\">Vreme, temperatura i znaci gotovosti ostaju uz radnju na koju se odnose.<\/p><\/div><div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\" id=\"step-01-sr-latn-gr-grcki-saganaki\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Podeliti sir<\/h4><p>Sir ise\u0107i na \u010detiri \u0161iroka komada jednake debljine. Prese\u010dene povr\u0161ine osu\u0161iti papirnim ubrusom kako bi kratko kva\u0161enje ostalo pod kontrolom.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-sr-latn-gr-grcki-saganaki\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Pokvasiti i oblo\u017eiti bra\u0161nom<\/h4><p>Svaki komad brzo umo\u010diti u hladnu vodu, zatim ga pritisnuti u bra\u0161no sa svih strana. Otresti vi\u0161ak i slo\u017eiti komade na suv tanjir.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-03-sr-latn-gr-grcki-saganaki\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Pr\u017eiti do duboke zlatne boje<\/h4><p>U te\u0161kom tiganju pre\u010dnika 24 cm zagrejati maslinovo ulje na umereno jakoj temperaturi. Sir pr\u017eiti 2\u20133 minuta sa svake strane, bez stalnog pomeranja.<\/p><span class=\"tsh-cue\">Korica je tamnozlatna i \u010dvrsta, a sredina blago popu\u0161ta pod lopaticom.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-sr-latn-gr-grcki-saganaki\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Zavr\u0161iti i odmah poslu\u017eiti<\/h4><p>Sir prebaciti na topao tanjir, ostaviti 1 minut, zatim dodati origano i kri\u0161ke limuna. Poslu\u017eiti dok je korica hrskava, a unutra\u0161njost meka.<\/p><\/div><\/li><\/ol><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"kontrolne-tacke-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"kontrolne-tacke-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive mete<\/p><h3 id=\"kontrolne-tacke-sr-latn-gr-grcki-saganaki-title\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Izgled, tekstura i temperatura pouzdaniji su od samog sata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura ulja<\/p><strong>175\u2013180 \u00b0C<\/strong><p>Ulje svetluca, ali ne dimi.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Vreme po strani<\/p><strong>2\u20133 minuta<\/strong><p>Okretati tek kada se formira \u010dvrsta tamnozlatna korica.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korisne korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Verovatan uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Bra\u0161no klizi sa sira<\/td><td data-label=\"Verovatan uzrok\">Sir je bio previ\u0161e mokar ili je pomeren pre nego \u0161to se korica stegla.<\/td><td data-label=\"Korekcija\">Koristiti vrlo kratko kva\u0161enje, otresti bra\u0161no i ostaviti prvu stranu mirno najmanje 2 minuta.<\/td><\/tr><tr><td data-label=\"Problem\">Sir curi po tiganju<\/td><td data-label=\"Verovatan uzrok\">Izabrana sorta je suvi\u0161e meka ili su komadi pretanki.<\/td><td data-label=\"Korekcija\">Koristiti kefalogravijeru ili kefalotiri i zadr\u017eati debljinu oko 1,5 cm.<\/td><\/tr><tr><td data-label=\"Problem\">Premaz je gorak<\/td><td data-label=\"Verovatan uzrok\">Vi\u0161ak bra\u0161na je izgoreo u pregrejanom ulju.<\/td><td data-label=\"Korekcija\">Dobro otresti komade i smanjiti temperaturu ako se tamne mrvice pojavljuju odmah.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"prakticni-saveti-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"prakticni-saveti-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavnog postupka<\/p><h3 id=\"prakticni-saveti-sr-latn-gr-grcki-saganaki-title\">Serviranje, \u010duvanje i razumne zamene<\/h3><p class=\"tsh-head-copy\">Smernice ostaju vezane za konkretnu teksturu i na\u010din pripreme ovog jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Kri\u0161ke limuna staviti pored sira, ne cediti ih unapred. Poslu\u017eiti sa hlebom ili jednostavnom salatom.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Ostaci<\/h4><p>Dr\u017eati u fri\u017eideru do 2 dana. Podgrejati u suvom tiganju na umerenoj temperaturi; korica ne\u0107e biti kao pri prvom serviranju.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Izbor sira<\/h4><p>Kaseri ili halumi mogu da se pr\u017ee, ali daju druga\u010diju slanost i teksturu sredine.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"cesta-pitanja-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"cesta-pitanja-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"cesta-pitanja-sr-latn-gr-grcki-saganaki-title\">\u010cesta pitanja o jelu Saganaki<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-grcki-saganaki\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Da li saganaki mora da se flambira?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ne. Plameni sir je gr\u010dko-ameri\u010dka restoranska prezentacija, a ne uslov za ovaj recept. Otvoren plamen nije potreban.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-grcki-saganaki\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Mo\u017ee li premaz od finog griza?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee, ali \u0107e korica biti grublja. Glatko bra\u0161no daje tanji, ravnomerniji sloj koji se lak\u0161e kontroli\u0161e.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutritivne-vrednosti-sr-latn-gr-grcki-saganaki\" aria-labelledby=\"nutritivne-vrednosti-sr-latn-gr-grcki-saganaki-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirne vrednosti po porciji<\/p><h3 id=\"nutritivne-vrednosti-sr-latn-gr-grcki-saganaki-title\">Nutritivna procena<\/h3><p class=\"tsh-head-copy\">Izra\u010dunato iz cele liste sastojaka i podeljeno prema navedenom broju porcija.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 375 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 850 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Veli\u010dina porcije:<\/strong> 1 \u010detvrtina pr\u017eenog sira. Okvirna procena na osnovu standardnih referentnih vrednosti; brendovi, obrada, upijanje i podela porcija menjaju rezultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Saganaki je najbolji u kratkom trenutku kada je korica \u010dvrsta, a sredina upravo omek\u0161ala.<\/p><p class=\"tsh-close-copy\">Tiganj mora biti vru\u0107, tanjir spreman, a limun netaknut do poslednjeg trenutka.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-gr-grcki-saganaki\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Saganaki od kefalogravijere, sa tankom hrskavom korom i mekom sredinom\",\n  \"description\": \"Deblja plo\u010da kefalogravijere kratko se kvasi, obla\u017ee bra\u0161nom i pr\u017ei do duboke zlatne boje. 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