Bushra Griffith
Saganaki is a Greek dish of fried cheese, typically served as an appetizer. The word saganaki refers to both the method of preparation and the pan itself, which is a traditional, shallow, heavy-bottomed frying pan with two handles. Saganaki is usually made with semi-hard, dry Greek cheeses, such as kefalotyri, graviera, or kefalograviera, though some versions may use goat cheese, halloumi, feta, cheddar, or gouda. The dish is often flambéed with brandy or ouzo and served with lemon juice, though it can also be served with toppings such as oregano, sun-dried tomatoes, or olives.
| Characteristics | Values |
|---|---|
| Origin | Greek |
| Main Ingredient | Cheese |
| Cheese Options | Kasseri, Kefalograviera, Kefalotyri, Graviera, Feta, Halloumi, Provolone, Pecorino, Cheddar, Gouda |
| Other Ingredients | Olive oil, lemon, flour, black pepper, oregano, brandy or ouzo |
| Preparation Method | Pan-fried, flambéed |
| Accompaniments | Bread, nuts, pomegranate seeds, tomato sauce, honey, sun-dried tomatoes, olives |
Explore related products
What You'll Learn
Saganaki is a Greek appetizer
Saganaki is a Greek appetiser made with fried cheese. It is typically made with Greek cheeses like Kasseri, Kefalograviera, Kefalotyri, or Graviera, but can also be made with Cypriot halloumi, or even non-Greek cheeses like pecorino, provolone, gouda, or cheddar. Saganaki is usually fried in a pan, and served with lemon juice, but there is also a popular variant known as "flaming saganaki" that involves flambéing the cheese with brandy or ouzo.
Saganaki is usually made by slicing a semi-hard block of cheese into 1/2-inch thick pieces, coating them in flour, and then frying them in olive oil until they are golden brown and crispy on the outside, and melted on the inside. Saganaki is usually served hot, with fresh bread, and can be topped with a variety of garnishes, including oregano, sun-dried tomatoes, olives, or honey.
The name "saganaki" comes from the Greek word for the type of pan the dish is cooked in: a traditional, shallow, heavy-bottomed frying pan with two handles. There are several other Greek dishes that are cooked in this type of pan and share the "saganaki" name, including shrimp saganaki (a shrimp, tomato, and feta cheese bake) and mussels saganaki.
The flaming variant of saganaki was invented in 1968 at the Parthenon restaurant in Chicago, and involves soaking the cheese in brandy for a couple of hours before cooking, and then flambéing it tableside, with customers encouraged to shout "Opa!". This variant of saganaki is now commonly served at Greek restaurants in the US, but is rarely found in Greece itself, where the traditional, non-flaming variant is more common.
Romano Cheese vs Goat Cheese: What's the Difference?
You may want to see also
Saganaki is made with goat's milk cheese
Saganaki is a Greek dish that is typically made with goat's milk cheese. It is a popular appetizer or side dish, often served at the beginning of a meal as a small bite to share. The word "saganaki" refers to both a method of preparation and the pan in which the dish is cooked.
To make saganaki, a block of cheese is sliced into two 1/2-inch wide pieces and coated in flour and pepper. The cheese is then pan-fried in olive oil until it is golden brown and crispy on the outside and melted on the inside. The preferred cheeses for this dish are Greek cheeses made from sheep's milk, such as Kefalotyri, Graviera, or Kefalograviera. However, goat's milk cheeses such as halloumi, feta, and Kasseri are also popular choices.
One unique aspect of saganaki is the dramatic presentation of flaming the cheese tableside. This tradition involves soaking the cheese in brandy or ouzo and lighting it on fire before serving, often with a shout of "Opa!". The flames are then extinguished with lemon juice, and the saganaki is served with fresh bread.
While the traditional Greek version of saganaki uses specific Greek cheeses, there are many variations of the dish that use different types of cheese. Some versions might use cheddar or gouda in place of goat cheese, and it is also common to use halloumi, a Cypriot goat's milk cheese that is saltier than its Greek counterparts.
Goat Cheese and Low-Fructose Diets: What You Need to Know
You may want to see also
Saganaki is fried in a pan
Saganaki is a Greek word that refers to a certain method of preparation, as well as the pan itself. The dish is cooked in a traditional, shallow, heavy-bottomed frying pan with two handles, which is called "saganaki" in Greek. Saganaki is fried in a pan and is a very popular Greek appetiser of pan-seared Greek cheese served alongside lemon wedges. It is crispy on the outside and beautifully melted on the inside. Saganaki is fried in a pan with olive oil, heated to medium heat. The cheese is dredged in flour and fried until golden brown and crispy on both sides. It is served immediately, as it will harden when it gets cold.
Saganaki is made with a firm cheese that can hold its shape when fried. Authentic Greek recipes usually use graviera, kefalotyri, or kefalograviera. Halloumi is traditionally used in Cyprus, while chefs on the island of Chios prefer mastello. You can also use pecorino romano or goat cheese in a pinch. The key to success with this dish is to get the oil as hot as possible before cooking the cheese, but be careful not to let it begin to smoke.
To prepare the saganaki, slice a large block of cheese into two 1/2-inch wide pieces. Run it under room temperature water and pat it dry. Coat the cheese in flour, which will help it get golden brown and crispy without falling apart. Add the coated cheese to the hot oil and fry for a few minutes on both sides until golden brown and crispy.
Saganaki is often served with a squeeze of fresh lemon juice, which provides a delicious contrast between bright, savoury, creamy, and rich. It can also be served with oregano, sun-dried tomatoes, olives, or a drizzle of honey. In some cases, it is flambeed with ouzo or brandy, which gives it the name "flaming Greek saganaki". This practice began in Chicago and is not common in Greece outside of tourist areas.
Goat Cheese: Why the Gamey Flavor?
You may want to see also
Explore related products
Saganaki is flambéed with brandy or ouzo
Saganaki is a Greek dish that is often served as an appetizer. It is made by pan-frying a small block of cheese until it is soft and slightly crispy and brown on the outside. The cheese used is typically a semi-hard Greek cheese such as kefalotyri, graviera, or kefalograviera, although Cypriot halloumi is also a popular alternative.
Saganaki is often flambéed with brandy or ouzo as part of its dramatic tableside presentation. To flambé the dish, a small amount of brandy or ouzo is poured over the cheese and ignited with a lighter. The flame is then extinguished by squeezing a wedge of lemon over the cheese, which also adds a tangy flavour to the dish. This process of flambéing gives the dish its name, "flaming Greek saganaki".
The practice of flambéing saganaki is believed to have originated in 1968 at the Parthenon restaurant in Chicago and has since spread to Greek restaurants across the United States. While flaming saganaki is commonly offered in touristy areas of Greece, traditional Greek restaurants in the country typically serve the dish without the flame, often with a simple dash of lemon juice.
The choice of flambéing liquor, whether brandy or ouzo, can vary depending on personal preference and availability. Some sources claim that brandy is the more common option, while others suggest that ouzo is the traditional choice. Ultimately, both options will impart a unique flavour to the dish and create a memorable dining experience.
Goat Cheese and Cats: A Healthy Mix?
You may want to see also
Saganaki is served with lemon
Saganaki is a Greek dish that has been around for centuries and is often served as an appetizer. It is made by pan-frying a semi-hard block of cheese until it is golden brown and crispy on the outside and melted on the inside. The cheese is typically a Greek cheese such as kefalotyri, graviera, or kefalograviera, although other cheeses such as halloumi, feta, or goat cheese can also be used.
The dish is often served with a squeeze of fresh lemon juice, which adds a bright, savoury flavour to the rich, creamy cheese. Lemon wedges are also used to extinguish the flames when the dish is flambéed, a practice that originated in Chicago and spread across the United States. In Greece, saganaki is typically served in its traditional form without the flames and often with a simple dash of lemon juice.
In addition to lemon, saganaki can be served with a variety of toppings and garnishes, including oregano, sun-dried tomatoes, olives, honey, nuts, pomegranate seeds, or tomato sauce. It is often served with fresh or grilled bread and can be a delicious and entertaining dish for dinner parties.
When preparing saganaki, it is important to use a firm cheese that can hold its shape when fried. The cheese is sliced into 1/2-inch thick pieces, coated in flour and pepper, and then pan-fried in olive oil until golden brown and bubbly. The dish is best served hot, as the cheese can stiffen and lose its appeal if it cools down.
Goat Cheese in France: Always Pasteurized?
You may want to see also
Frequently asked questions
Saganaki is a Greek appetizer made with fried cheese. It is cooked in a traditional, shallow, heavy-bottomed frying pan with two handles, which is also called a "saganaki" in Greek.
Saganaki is typically made with semi-hard, dry Greek cheeses, such as Kasseri, Kefalotyri, Graviera, or Kefalograviera. Cypriot Halloumi is also a popular choice, although it is much saltier than the Greek cheeses.
To prepare Saganaki, the cheese is sliced into blocks, coated in flour, and then pan-fried until golden brown and crispy on the outside, with a melted interior. It is often served with a dash of lemon juice, or flambéed with brandy or ouzo.
Saganaki is naturally salty, with a nutty flavor. It is best served hot, as the cheese stiffens and loses its appeal when it cools down.
