Andy Montoya
Saganaki is a Greek dish of fried cheese, usually served as an appetizer or starter. It is often flambéed, especially in North America, where it is set alight with ouzo or brandy at the table, with a shout of Opa!'. The cheese used in saganaki is usually firm and semi-hard, and can be kasseri, kefalograviera, kefalotyri, graviera, halloumi, or feta. Regional variations include formaela cheese in Arachova, mastello from the island of Chios, and vlahotiri in Metsovo.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Starter |
| Cheese Texture | Semi-hard, Medium hardness, Firm, Buttery |
| Cheese Type | Graviera, Kefalograviera, Kefalotyri, Kasseri, Feta, Halloumi, Cypriot Halloumi, Mastello, Formaela, Vlahotiri, Monterey Jack, Provolone, Young Pecorino, Manchego, Akkawi, Cheddar |
| Cheese Source | Sheep's milk |
| Preparation | Fried, Flambéed |
| Accompaniments | Lemon juice, Pepper, Bread, Greek Salad, Green Salad, Olive Oil, Walnut Vinaigrette, Oregano, Parsley, Honey |
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What You'll Learn
Saganaki is a Greek dish of fried cheese
The key to a great saganaki is choosing the right kind of cheese. It should be firm enough to withstand heat without melting but soft enough to turn gooey and stringy. The cheese is usually sliced into thick slabs and fried until golden brown, creating a crunchy crust with a melted middle. Traditional Greek cheeses used in saganaki include graviera, kefalograviera, kefalotyri, and sheep's milk feta. Cypriot halloumi is also a popular choice, although it is much saltier than the other Greek cheeses. Other alternatives include kasseri, Monterey Jack, provolone, young pecorino, and mastello from the island of Chios.
Saganaki is often flambéed for a dramatic presentation, especially in North America and at touristy spots in Athens. After frying the cheese, alcohol such as brandy or ouzo is added to the pan and ignited, creating a flaming spectacle. The flames are then extinguished with a squeeze of lemon juice, and the dish is served with a side of bread.
Saganaki is typically part of a larger mezze spread, accompanied by other Greek delicacies such as keftedes (Greek meatballs), dolmades (stuffed grape leaves), zucchini fritters, tzatziki, and spanakopita. It is a beloved Greek appetizer that is easy to prepare and perfect for sharing with guests at dinner parties or as a fun, quick, and delicious starter.
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It is usually made with halloumi, kasseri, or feta
Saganaki is a Greek dish of fried cheese, typically served as a starter or appetiser. It is usually made with halloumi, kasseri, or feta, though other types of cheese can be used. The choice of cheese is important, as it needs to be firm enough to withstand the heat of frying without fully melting, while still becoming gooey and stringy on the inside.
Halloumi, a Cypriot cheese, is a popular choice for saganaki. It is a semi-hard, dry cheese that is much saltier than traditional Greek cheeses. Halloumi has a high melting point, so it is ideal for frying as it retains its shape and doesn't melt easily. This means it can develop a crispy, golden crust while remaining gooey in the middle.
Kasseri, a Greek cheese, is another common choice for saganaki. It is also semi-hard and dry, with a mild, nutty flavour. Kasseri melts more quickly than halloumi, so it requires careful cooking to achieve the desired texture.
Feta, a Greek sheep's milk cheese, can also be used for saganaki. It has a crumbly texture and a tangy, salty flavour. Feta is a softer cheese than halloumi or kasseri, so it needs to be carefully monitored during cooking to prevent it from fully melting. It is often dusted with flour before frying to help it hold its shape.
While halloumi, kasseri, and feta are the most commonly used cheeses for saganaki, other varieties can also be used. Traditional Greek cheeses such as graviera, kefalograviera, and kefalotyri are popular choices and are characterised by their medium hardness and yellow colour. Regional variations of saganaki may also use formaela cheese in Arachova, mastello from the island of Chios, or vlahotiri in Metsovo.
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It is often flambéed with ouzo or brandy
Saganaki is a Greek dish of fried cheese, usually served as an appetizer or starter. It is often flambéed with ouzo or brandy, adding an important taste profile to the dish. This practice of flambéing the cheese is believed to have begun in 1968 at the Parthenon restaurant in Chicago's Greektown, at the suggestion of a customer.
To flambé saganaki, the hot skillet is first pulled off the heat of the stove and away from your face. Then, about half an ounce of brandy or ouzo is poured into the skillet and ignited using long matches or a BBQ lighter. As soon as the alcohol burns off, a squeeze of fresh lemon juice is added, and the dish is served. This practice is common in North America and in touristy spots around Athens.
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. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper.
The key to a great saganaki is to pick the right kind of cheese. It has to be firm enough to hold up to heat, but not so hard that it does not melt. The thickness of the cheese is also important—make certain to cut it into 1/2-inch-thick slices.
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It is served as an appetizer or starter
Saganaki is a beloved Greek dish that is often served as an appetizer or starter. It is typically fried cheese, with a thin, crispy crust and a soft, gooey, and melty interior. Saganaki is usually served hot and can be flambéed for a dramatic presentation. The cheese is fried in a small pan called a "saganaki", which is a diminutive of "sagani", a frying pan with two handles derived from the Turkish word "sahan" meaning "copper dish".
When preparing Saganaki, it is important to choose the right type of cheese. The cheese should be firm enough to hold its shape during frying but soft enough to melt and become gooey. Traditional Greek cheeses used in Saganaki include graviera, kefalograviera, and kefalotyri, which are semi-hard, dry, medium-hardness yellow cheeses made from sheep's milk with a mild, nutty flavour. Other cheeses such as halloumi, kasseri, or feta can also be used, but they melt more quickly and require closer attention during cooking.
To prepare Saganaki, the cheese is sliced into thick slabs, coated in flour, and then pan-fried in olive oil until golden brown and melted. After frying, some recipes call for flambéing the cheese by adding alcohol such as brandy or ouzo and igniting it. The flames are then extinguished with a squeeze of lemon juice, adding a tangy flavour to the dish. Saganaki is often served with bread, a Greek salad, or other regional treats such as keftedes (Greek meatballs), dolmades (stuffed grape leaves), or tzatziki.
Saganaki is a versatile dish that can be customised to suit different tastes and dietary preferences. While traditional Greek cheeses are recommended for an authentic flavour, alternative cheeses such as Monterey Jack, provolone, young pecorino, or even cheddar can be used if Greek cheeses are unavailable. Saganaki can be served as a fun and interactive appetizer for dinner parties or as a starter to a larger Greek meal.
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It is named after the pan it is cooked in
Saganaki is a Greek dish of fried cheese, commonly served as an appetizer or starter. It is named after the pan it is cooked in—a small frying pan called a "saganaki" or "sagani". The word "saganaki" is a diminutive of "sagani", which is a frying pan with two handles, derived from the Turkish word "sahan", meaning "copper dish". The Turkish word itself is borrowed from the Arabic word "ṣaḥn", which also means "copper dish".
Saganaki is traditionally prepared in a small, cast iron skillet or a heavy-bottomed pan. The pan is heated until it is smoking hot, and then the cheese is seared on both sides to create a crunchy crust while maintaining a gooey, melted middle. The cheese used for saganaki should be firm enough to hold up against the heat but not so hard that it doesn't melt. Ideally, it should have a soft, stringy texture on the inside.
The most commonly used cheeses for saganaki are Greek varieties such as graviera, kefalograviera, kefalotyri, and kasseri. Halloumi, feta, and Cypriot mastello are also popular, with regional variations including formaela cheese in Arachova and vlahotiri in Metsovo. When selecting a cheese for saganaki, it is important to consider its melting point and texture to ensure the desired consistency.
Saganaki is often flambéed for a dramatic presentation, with the addition of alcohol such as brandy or ouzo. The alcohol is ignited, creating a flaming spectacle before the cheese is served. This practice is believed to have originated in 1968 at the Parthenon restaurant in Chicago's Greektown, encouraged by a customer. The flaming saganaki is usually extinguished with a squeeze of lemon juice, adding a tangy flavour to the dish.
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Frequently asked questions
Saganaki is a Greek dish of fried cheese, usually served as an appetizer.
Saganaki is typically made with semi-hard, dry Greek cheeses such as kefalotyri, graviera, kefalograviera, kasseri, or feta. Cypriot halloumi is also a popular choice, though it is much saltier than the traditional Greek cheeses.
To cook Saganaki, the cheese is sliced into thick slabs and pan-fried in olive oil until golden brown and melted. It is then served with a squeeze of lemon juice and, optionally, flambéed with ouzo or brandy.
Saganaki is named after the small, two-handled frying pan in which it is traditionally prepared, called a "sagani".
Saganaki is often served as part of a mezze spread alongside dishes such as Greek meatballs, stuffed grape leaves, zucchini fritters, tzatziki, and spanakopita. It is also commonly served with bread and a seasonal salad.
