Frederic Melton
Saganaki is a Greek fried cheese dish that is usually served as an appetizer. It is traditionally made with semi-hard, dry Greek cheeses such as kefalotyri, graviera, or kefalograviera, which are mostly made from sheep's milk. Saganaki can also be made with halloumi, kasseri, or flour-dusted feta. The cheese is sliced into thin pieces, coated in flour, and then pan-fried in olive oil until golden brown and bubbly. It is often flambéed with ouzo, brandy, or bourbon and served with a squeeze of lemon juice, honey, and fresh thyme. Saganaki is typically served as a starter with bread and is known for its gooey, oozing texture and crispy exterior.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Starter |
| Cuisine | Greek |
| Ingredients | Cheese, Olive Oil, Lemon, Flour, Pepper, Brandy, Ouzo, Metaxa, Walnut Vinaigrette, Honey, Thyme |
| Cheese Type | Graviera, Kefalograviera, Kefalotyri, Kasseri, Feta, Halloumi, Manchego, Paneer, Provolone, Pecorino |
| Cheese Texture | Semi-hard, Dry |
| Cheese Thickness | 1/2-inch thick slices |
| Pan Type | Small, heavy-bottomed, two-handled frying pan |
| Cooking Technique | Pan-frying, Flambéing |
| Cooking Time | 2 minutes per side |
| Serving Instruction | Serve immediately |
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What You'll Learn
Choosing the right cheese
If you cannot find any of the traditional Greek cheeses, you can opt for alternatives with similar textures and mild, nutty flavours. Young Pecorino, Provolone, and Cypriot Halloumi are suitable substitutes, although Halloumi is notably saltier than the Greek cheeses typically used in Saganaki. Manchego, Akkawi, and Cheddar are other firm and buttery cheeses that can work well in this dish.
When preparing the cheese, it is important to cut it into slices that are approximately 1/2-inch thick. Before coating and frying, briefly run the cheese under room-temperature water, then pat it dry. This step ensures that the cheese is just barely moist, which helps achieve a thinner coating. You can then coat the cheese in flour, adding a touch of black pepper for seasoning.
To create a crispy crust, use a medium-hot pan with olive oil. Pan-fry the cheese until it forms a golden-brown crust with a soft, melted interior. The coating should be thin and crispy, complementing the gooey cheese without becoming too crusty or grainy. Finally, serve the Saganaki immediately to enjoy it at its best.
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Preparing the cheese
Saganaki is a Greek dish of fried cheese, usually served as an appetizer. It is typically made with semi-hard, dry Greek cheeses, such as kefalotyri, graviera, or kefalograviera, which are mostly made from sheep's milk. Other cheeses, such as halloumi, kasseri, or feta, can also be used, but they melt more quickly, so they require closer attention during cooking.
To prepare the cheese for saganaki, start by slicing an 8-ounce block of cheese into two 1/2-inch thick pieces. It is important to ensure that the cheese is cold before slicing to facilitate a clean cut. If the cheese is dry, dip it in water or briefly run it under room temperature water, then pat it dry.
Next, coat the cheese slices in flour. Spread all-purpose flour onto a rimmed plate and season with black pepper. Dredge each cheese slice in the flour and pepper mixture, shaking off any excess. This step ensures a crispy exterior and helps to create a barrier between the cheese and the pan, preventing sticking.
After coating the cheese in flour, it is ready to be pan-fried. Add 1/4 cup of olive oil to a medium nonstick skillet and place it over medium heat. Once the oil is hot (but not smoking), carefully add the cheese slices to the pan. Pan-fry the cheese until it turns golden brown and forms a thin crust, with a soft, melted interior. This should take approximately 2 minutes per side.
Once the cheese is golden brown on both sides, it is ready to be served. It is important to serve saganaki immediately, as it will harden as it cools. A squeeze of lemon juice adds a refreshing touch to the dish.
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Pan-frying the cheese
To cook saganaki cheese, you'll need to start with the right kind of cheese. Saganaki is traditionally made with semi-hard, dry Greek cheeses like kefalotyri, graviera, or kefalograviera. These cheeses are usually made from sheep's milk. Kasseri, feta, halloumi, or manchego can also be used, but they melt more quickly, so you'll need to keep a close eye on them as they cook. If you can't find any of these cheeses, look for alternatives with similar textures and a mild, nutty flavour. Young pecorino or provolone could work, for example.
Before you start cooking, cut the cheese into 1/2-inch-thick slices. If the cheese is dry, dip it in water or run it under the tap briefly. Then, coat the cheese in flour. Spread some plain flour onto a plate, season it with black pepper, and dredge each slice of cheese in the flour, shaking off any excess.
Now you're ready to start pan-frying the cheese. Add 1/4 cup of olive oil to a medium non-stick skillet and place it over medium heat. When the oil is hot (but not smoking), add the cheese slices. Pan-fry them for about 2 minutes on each side, until they're golden brown and bubbling. The cheese should form a thin crust with a soft, melty interior.
Once the cheese is cooked to your liking, remove the skillet from the heat and place it on a wooden cutting board. If you want to flambé the cheese, make sure you have a lot of space above the pan, as the flame can get quite high. Pour some brandy, ouzo, or another anise-flavoured liqueur like Pernod, arak, or tsipouro over the cheese and ignite it with a long lighter. Stand back for safety! After the flames have died down, squeeze some lemon juice over the cheese to extinguish any remaining flames.
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Flambéing the cheese
To flambé the cheese, you can use ouzo, a Greek aperitif with a strong anise flavor, or metaxa (Greek brandy). If you don't have ouzo, Pernod, arak, or tsipouro can be used as substitutes. Pour about a shot glass (1 oz) of your chosen alcohol over the cheese. Then, ignite the alcohol with a lighter or a match and watch the fat burst into flames. You can also yell "OPA" in unison with your guests as it is done in some restaurants.
Let the flame burn for a few seconds for effect. You can also prepare a lemon wedge beforehand, which you can squeeze over the cheese to extinguish the flame when you are satisfied with the level of browning. Alternatively, you can pour over a walnut vinaigrette to put out the fire.
Please exercise caution when flambéing the cheese, as the flame can get quite large. It is recommended to have an adult present if you are under 18.
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Serving the Saganaki
Saganaki is a Greek fried cheese dish that is often served as an appetizer or starter. It is typically cooked in a small, two-handled, heavy-bottomed frying pan, also called a saganaki or sagani. The cheese is usually halloumi, kasseri, or flour-dusted feta, and it is served with bread.
When serving Saganaki, it is important to serve it immediately as it will harden as it cools. It is typically served hot with a squeeze of lemon. Some recipes also suggest drizzling the dish with honey and fresh thyme. Saganaki is often flambéed, which is done by pouring brandy, ouzo, or another anise-flavoured liqueur over the cheese and lighting it. This is a Greek-American tradition that began in Chicago's Greektown, and it is not commonly done in Greece. However, it is an option in some tourist spots in Athens and other parts of Greece.
To flambé the Saganaki, first, make sure there is ample space above the pan, as the flame can get quite high. Pour the alcohol over the cheese in the skillet and ignite it using a long lighter to maintain a safe distance from the pan. After the cheese has browned to your liking, squeeze lemon over the cheese to extinguish the flame. You can also use a vinaigrette to extinguish the flame, which will add a unique flavour to the dish.
Saganaki is a fun and delicious dish that is perfect for dinner parties or as a starter for a Greek meal. It is simple to make and only requires a few ingredients, making it a great option for those looking for a quick and easy dish to impress their guests.
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Frequently asked questions
Saganaki is a Greek dish of fried cheese, usually halloumi, kasseri, or even flour-dusted feta, served alongside bread as a starter.
Saganaki is pretty simple to make. First, prepare the cheese by slicing a cold 8-ounce block of cheese into two 1/2-inch wide pieces. Then, briefly run it under room temperature water and pat it dry. Next, coat the cheese in flour and pan-fry it with olive oil in a pan warmed up to medium heat. Finally, serve the Saganaki right away, as it will become hard when it gets cold.
Saganaki is usually made with Greek cheeses such as Graviera, Kefalograviera, or Kefalotyri. Kasseri, halloumi, manchego, or even paneer can also be used.
