Kamil Perry
Saganaki is a traditional Greek dish of pan-seared cheese, typically served as an appetizer. It is made with Greek cheeses such as graviera, kefalograviera, kefalotyri, or halloumi, which are all medium-hard, semi-hard, yellow cheeses with a nutty flavour. The cheese is sliced, coated in flour, and fried in olive oil until golden brown. It is often flambéed with brandy or ouzo and served with a squeeze of lemon juice, fresh herbs, honey, or sesame seeds. Saganaki is known for its simplicity, rich flavour, and crispy, gooey texture.
| Characteristics | Values |
|---|---|
| Cheese | Graviera, Kefalograviera, Kefalotyri, Kasseri, Halloumi, Manchego, Paneer, Mastello, Pecorino Romano, Gruyere |
| Cheese texture | Semi-hard, medium-hard, firm |
| Cheese slice thickness | 1/2-inch |
| Slice width | 2 1/2 to 3 inches |
| Coating | Semolina flour, cornmeal, all-purpose flour |
| Oil | Olive oil, extra virgin olive oil |
| Garnish | Honey, thyme, oregano, sesame seeds, lemon juice, parsley, fresh herbs |
| Pan | Skillet, cast iron skillet, small heavy-bottomed frying pan |
| Flaming | Ouzo, brandy, bourbon |
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What You'll Learn
Choosing the right cheese
The traditional Greek cheeses used to make Saganaki are semi-hard, dry, and nutty-flavoured, made from sheep's milk. These include:
- Graviera
- Kasseri
- Kefalograviera
- Kefalotyri
- Halloumi
- Feta
If you can't find any of these cheeses, look for alternatives with similar textures and a mild, nutty flavour. Cypriot halloumi is a good substitute, though it is much saltier than the Greek cheeses. Other alternatives include:
- Young pecorino
- Provolone
- Paneer
- Manchego
The thickness of the cheese slices is also important. Cut the cheese into 1/2-inch thick slices.
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Preparing the cheese
Saganaki is a Greek pan-seared cheese dish. It is usually served as an appetizer with ouzo, wine, or crusty bread, or as part of a meal. The traditional Greek recipe is made with kefalotyri, kefalograviera, and graviera cheeses—all nutty, medium-hard cheeses. If you can't find these, suitable alternatives include halloumi, pecorino romano, Kasseri, or paneer.
- Cut the cheese into slices or wedges 1/2-inch thick by 2 1/2 to 3 inches wide. Each slice must be thick enough that it doesn't melt during cooking.
- If the cheese is dry, moisten each slice with cold water and dredge it in flour. Make sure to coat every inch and shake off any excess flour. You can also add freshly ground black pepper to the flour before dredging the cheese.
- Heat olive oil over medium-high heat in a sagani, skillet, or small heavy-bottomed frying pan. Use a high-quality extra virgin olive oil for a rich flavour.
- Place the cheese in the hot oil and sear until it's golden brown.
- Flip the cheese and cook the other side until golden brown.
- Repeat with remaining slices of cheese.
For a flaming version of saganaki:
- Transfer the finished cheese to a clean sagani or skillet.
- Pour a shot of ouzo, brandy, or bourbon over it and light it with a match.
- Douse the flames with lemon juice.
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Frying the cheese
Before frying, cut the cheese into slices or wedges 1/2-inch thick by 2 1/2 to 3 inches wide. The slices must be thick enough that they don't melt during cooking. If the cheese is dry, dip it in water, then coat it in flour. Make sure every inch is well coated. You can also add freshly ground black pepper or herbs like thyme, oregano, or parsley to the flour for extra flavour.
To fry the cheese, heat olive oil over medium-high heat in a small cast iron skillet or heavy-bottomed frying pan. The oil should be as hot as possible before adding the cheese, but don't let it begin to smoke. Place the cheese slices in the hot oil and sear until they are golden brown. Quickly flip the slices and cook the other side until golden brown. The cheese should be crispy on the outside and soft and gooey on the inside.
Once the cheese is fried, it can be served hot with a squeeze of lemon and garnishes like parsley or sesame seeds.
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Flaming the cheese
Flaming saganaki cheese is a showstopper and a great way to impress your guests. It is a Greek pan-seared cheese dish that is usually served as an appetizer. The cheese is fried until it turns crispy and golden brown, and then a shot of alcohol is poured over it and set on fire. The flames are then put out with lemon juice.
To flame saganaki cheese, first, cut the cheese into slices or wedges about 1/2-inch thick and 2 1/2 to 4 inches wide. The cheese should be thick enough that it doesn't melt during cooking. Authentic Greek recipes usually use graviera, kefalotyri, or kefalograviera. However, if you can't find these cheeses, you can use other firm cheeses such as halloumi, pecorino romano, or even paneer.
Next, moisten each slice of cheese with cold water and dredge it in flour, shaking off any excess. You can also add some freshly ground black pepper to the flour for extra flavour. The flour will create a crispy, golden brown crust on the cheese when fried. Heat some olive oil in a small cast iron skillet or heavy-bottomed pan over medium-high heat. Place the cheese slices in the hot oil and sear until they turn golden brown, about 2-3 minutes. Flip the slices and cook the other side until golden brown as well.
Once the cheese is nicely browned on both sides, it's time to flame it! Transfer the cheese to a clean plate or skillet. Pour a shot of alcohol such as ouzo, brandy, or bourbon over the cheese and light it with a match. You can also use lemon juice instead of alcohol to create the flame. The flames will gradually go out on their own, but you can also use lemon juice to put them out.
Finally, serve the flaming saganaki cheese with some crusty bread or fresh greens. Enjoy the crispy, melted cheese with a touch of theatre!
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Serving the cheese
Saganaki is a Greek pan-seared cheese dish that is usually served as an appetizer. It is often served with ouzo, wine, or brandy, and crusty bread. It can also be served with fresh greens, making it a great salad topping.
Saganaki is typically made with firm, semi-hard, or medium-hard cheeses that will hold up to the heat and not melt in the pan. Authentic Greek recipes usually use Graviera, Kefalotyri, or Kefalograviera. Halloumi is traditionally used in Cyprus, while chefs on the island of Chios prefer Mastello. Other suitable substitutes include Kasseri, Manchego, Pecorino Romano, or Paneer.
To serve saganaki, it is important to ensure that the cheese is hot and has a crispy, golden-brown crust. It can be garnished with a variety of herbs and seasonings, such as fresh parsley, oregano, thyme, or sesame seeds. A squeeze of lemon juice is also a popular addition, as it complements the saltiness and richness of the cheese. For a sweeter option, honey can be drizzled on top.
For a flaming version of saganaki, ouzo, brandy, or bourbon is poured over the cheese and lit with a match. The flames are then extinguished with lemon juice. This adds a dramatic flair to the dish and is sure to impress your guests.
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Frequently asked questions
Saganaki is a Greek pan-seared cheese dish, usually served as an appetizer. It is typically made with Graviera, Kefalograviera or Kefalotyri cheese, but can also be made with Kasseri or Halloumi.
You will need cheese (Graviera, Kefalograviera, Kefalotyri, Kasseri or Halloumi), water, flour, olive oil, lemon, and optionally, honey, thyme, oregano, or parsley.
You will need a small cast iron skillet or heavy-bottomed frying pan, a pastry brush, and a spatula.
First, cut the cheese into slices or wedges 1/2-inch thick by 2 1/2 to 3 inches wide. Brush each slice with water and dredge in flour, shaking off any excess. Heat olive oil in the pan over medium-high heat. Place the cheese in the hot oil and sear until golden brown. Flip the cheese and cook the other side. Serve hot with a squeeze of lemon. For a flaming version, drizzle brandy or ouzo over the cheese and light with a match, then drizzle with lemon juice to extinguish the flame.
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