Bushra Griffith
Saganaki is a Greek dish of fried cheese, typically served as an appetizer. It is commonly flambéed in North America, where it is often ignited at the table with a shot of Greek brandy or ouzo and extinguished with lemon juice. The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. However, some restaurants may use alternative cheeses such as Monterey Jack, provolone, or young pecorino. Saganaki is a popular dish at Greek restaurants, where it is often served sizzling in a skillet with lemon wedges.
| Characteristics | Values |
|---|---|
| Cheese | Kasseri, Kefalotyri, Graviera, Kefalograviera, Halloumi, Young Pecorino, Provolone, Monterey Jack, Sheep's milk Feta |
| Preparation | Fried, Flambéed |
| Served with | Lemon juice, Pepper, Parsley, Bread |
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What You'll Learn
Saganaki is often made with Kasseri cheese
Saganaki is a traditional Greek dish that is often served as an appetizer. It is made by frying cheese in a small pan until it is golden brown and crispy on the outside and melted on the inside. The cheese is then flambéed with Greek brandy or ouzo and ignited, creating a dramatic flame that is often extinguished with a squeeze of lemon juice.
While various cheeses can be used to make saganaki, Kasseri cheese is a popular choice. Kasseri cheese has a mild, nutty, and buttery flavor that pairs well with the other ingredients in the dish. It is also relatively easy to find in stores, making it a convenient option for those who want to make saganaki at home.
To make saganaki with Kasseri cheese, start by brushing each side of the cheese with water and coating it in flour. Next, heat a small cast iron skillet and place the coated cheese in the pan. Fry the cheese until it is golden brown and melted, then remove it from the heat. Pour a small amount of Greek brandy or ouzo over the cheese and ignite it with a lighter. Finally, squeeze a wedge of lemon over the flaming cheese to extinguish the flame and add a refreshing citrus flavor.
In addition to Kasseri cheese, other types of cheese commonly used in saganaki include graviera, kefalograviera, halloumi, kefalotyri, and sheep's milk feta cheese. These cheeses can be used as substitutes for Kasseri if it is not available or preferred. It's important to note that the type of cheese used can vary depending on regional preferences and the chef's discretion.
Saganaki is a delicious and entertaining dish that is perfect for sharing with guests at dinner parties or enjoying as an appetizer at Greek restaurants. The combination of melted cheese, flame, and lemon creates a unique and memorable dining experience. Whether made with Kasseri cheese or another variety, saganaki is a beloved Greek dish that has gained popularity worldwide.
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Other cheeses used include Kefalotyri, Graviera, and Halloumi
Saganaki is a Greek dish that typically uses Kasseri cheese. However, if you can't get your hands on Kasseri, there are several alternative options with similar flavours and textures that you can use instead. Other cheeses used include Kefalotyri, Graviera, and Halloumi.
Kefalotyri is a hard, salty, Greek cheese made from sheep's and goat's milk. It has a strong flavour and is often used as a table cheese, as well as for grating over pasta dishes. Graviera is another Greek cheese, similar to Swiss Emmentaler, with a slightly sweet flavour and a hint of saltiness. It is also made from sheep's and goat's milk and has a semi-hard texture. Halloumi, a popular Cypriot cheese, is much saltier than the Greek cheeses typically used for Saganaki. It has a high melting point, which makes it ideal for frying or grilling.
In addition to these cheeses, some people also use young Pecorino or Provolone as alternatives for Saganaki. These cheeses have different flavour profiles to Kasseri but work well as substitutes in the dish.
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Saganaki is commonly flambéed in North America
Saganaki is a Greek dish that is typically made by frying cheese in a small, two-handled frying pan called a "saganaki" or "sagani". The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo.
While saganaki is traditionally not flambéed in Greece outside of some tourist hotspots, it is commonly flambéed in Greek restaurants in North America, particularly in the United States and Canada. This tradition is said to have begun in Chicago's Greektown. After the saganaki cheese is fried, it is flambéed tableside with a Greek brandy called Metaxa or Ouzo, and ignited with a lighter. The flames are then extinguished by squeezing lemon juice over the cheese, and it is served hot and melty.
The practice of flambéing saganaki in North America is likely due to the spectacle and enjoyment of seeing the large flames that result from the process. It adds an element of drama and interactivity to the dining experience, with the flames often being extinguished by the server with a shout of "Opa!".
Some people choose to dust the cheese with flour before frying, as it is believed to help create a crust while keeping the inside melted and creamy. The choice of cheese and the thickness of the slices also play a crucial role in achieving the desired texture and taste.
While the flaming saganaki is not a part of traditional Greek cuisine, it has become an expected part of the dining experience in Greek restaurants in North America, showcasing the evolution of culinary traditions and cultural exchange.
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In Greece, it is not usually flambéed, except in tourist areas
Saganaki is a traditional Greek dish that typically consists of fried cheese. It is usually served as an appetizer or meze, often with lemon juice and pepper, and eaten with bread. While it is commonly flambéed in North America, particularly in Greek-American restaurants, this is not the traditional way it is prepared in Greece.
In Greece, Saganaki is not usually flambéed and served flaming at the table. Instead, it is simply fried or pan-seared and served sizzling in the skillet, sometimes with a spritz of fresh lemon juice and a garnish of parsley. However, there may be some exceptions in tourist areas, where flaming Saganaki is sometimes offered as a spectacle for visitors.
The traditional cheeses used for Saganaki in Greece include graviera, kefalograviera, kefalotyri, and sheep's milk feta. Kasseri is also a popular choice, as it is easier to find, and some sources suggest halloumi as an alternative. These cheeses are typically fried or pan-seared until golden brown and crispy on the outside, with a melted interior.
While flambéing Saganaki is not the traditional Greek method, it has become a well-loved spectacle in Greek restaurants worldwide, especially in North America. To flambée Saganaki, a shot of Greek brandy (metaxa) or ouzo is poured over the fried cheese, ignited, and then extinguished with a squeeze of lemon juice. This adds a dramatic flair to the dish and has become a beloved part of the dining experience for many.
So, while flambéed Saganaki may not be the traditional Greek preparation, it has certainly gained popularity and become an expected part of the dining experience in many Greek restaurants outside of Greece, particularly in tourist areas.
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Saganaki is a fried Greek cheese appetizer
To make saganaki, start by brushing each side of the cheese with water and coating it in flour. Then, heat a small cast iron skillet and place the cheese in the pan for one minute. Flip the cheese and add a shot of Greek ouzo, then light it with a match and watch the flames! The flame is optional but makes for a great tableside show. Just be careful—the flame can get quite large. Finally, squeeze a wedge of lemon over the cheese to extinguish the flame and serve immediately.
While the flaming version is a Greek-American tradition, saganaki is typically not flambéed in Greece. Instead, it is simply served with a spritz of fresh lemon juice and a whisper of parsley. Saganaki is commonly served as an appetizer, but it can also be enjoyed as a small bite to share around the table. It's a showstopper at many Greek restaurants, often arriving at the table still sizzling in the skillet.
In addition to the cheese version, there are also other dishes cooked in a saganaki pan, including shrimp saganaki and mussels saganaki, which are typically feta-based and include a spicy tomato sauce. Saganaki is a fun and delicious dish that is sure to be a hit with your guests!
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Frequently asked questions
Saganaki is a fried Greek cheese appetizer that is commonly flambéed in North America. It is usually made with Kasseri cheese, but can also be made with kefalotyri, graviera, kefalograviera, halloumi, or sheep's milk feta cheese.
Kasseri cheese is a Greek cheese that is commonly used in Saganaki. It is described as salty, mild, nutty, and buttery and is easy to find in most places.
Some alternative cheeses that can be used for Saganaki include thick slices of Monterey Jack, provolone, young Pecorino, and Cypriot halloumi.
To make Saganaki, you will need cheese, flour, olive oil, and a small frying pan. First, brush each side of the cheese with water and coat it in flour. Then, fry the cheese in olive oil until it is golden brown. Finally, flambé the Saganaki by pouring a shot of Greek Ouzo over the cheese and lighting it with a match.
Saganaki is a traditional Greek dish that has become popular in Greek restaurants around the world. The dish is named after the frying pan in which it is prepared, which is called a "saganaki" in Greek. Flaming Saganaki is a Greek-American tradition that began in Chicago's Greektown.
