Kamil Perry
Saganaki is a beloved Greek dish of fried cheese, usually served as an appetizer. The cheese is fried until golden brown and melted, then served with a squeeze of lemon. The dish is sometimes flambéed with ouzo, a Greek aperitif, and extinguished with lemon juice. The cheese used in traditional Greek saganaki is typically semi-hard and made from sheep's milk, such as kefalotyri, graviera, or kefalograviera. Cypriot halloumi is also a popular choice, though it is much saltier than Greek cheeses.
| Characteristics | Values |
|---|---|
| Cheese type | Graviera, Kefalograviera, Kefalotyri, Kasseri, Feta, Halloumi, Manouri, Monterey Jack, Provolone, Young Pecorino, Manchego, Akkawi, Cheddar |
| Cheese texture | Semi-hard, firm, dry |
| Cheese origin | Greek, Cypriot |
| Cheese preparation | Slice into 1/2-inch or 1-inch thick pieces, dip in water, coat in flour, fry in olive oil |
| Serving suggestions | Lemon, walnut vinaigrette, balsamic vinegar, bread, crackers, salad |
| Extras | Ouzo, brandy, or mettaxa can be poured on top and set alight |
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What You'll Learn
Traditional Greek cheeses: graviera, kefalograviera, kefalotyri
Saganaki is a Greek dish of fried cheese, usually served as an appetizer. It is typically cooked in a small, two-handled heavy-bottomed frying pan, which is also called a saganaki. The cheese is fried until golden brown and melted, and then served with a squeeze of lemon.
The traditional Greek cheeses used in Saganaki are graviera, kefalograviera, and kefalotyri. These are semi-hard, dry Greek cheeses, mostly made from sheep's milk. They are medium-hardness yellow cheeses with a mild nutty flavour. Graviera is similar to Swiss Gruyere cheese.
Kefalotyri is made from goat's or sheep's milk and has a tangy and sharp flavour that holds well when fried. It is a popular choice for Saganaki and can be found in Greek or Mediterranean markets.
If you cannot find these traditional Greek cheeses, Kasseri, Feta, or Halloumi can be used as substitutes. Cypriot Halloumi is much saltier than the Greek cheeses, and it does not melt as much. Other alternative cheeses that can be used are thick slices of Monterey Jack, Provolone, and young Pecorino.
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Cypriot halloumi or mastello from Chios
Cypriot halloumi and mastello from Chios are two types of cheese that can be used to make Saganaki, a beloved Greek appetizer. Saganaki is made by frying cheese until it's golden brown and melted, and serving it with a squeeze of lemon. Cypriot halloumi is much saltier than the Greek cheeses typically used in Saganaki, such as kefalotyri, kefalograviera, and graviera. It is also harder to find in stores. However, halloumi is a suitable cheese for Saganaki because it is firm enough to hold its shape when fried, yet soft enough to become gooey and stringy on the inside. Mastello from Chios is another regional variation of cheese that can be used for Saganaki.
When making Saganaki, it is important to choose a cheese that is firm and will not completely melt while being fried. The cheese should be sliced into thick pieces, approximately 1/2-inch to 1-inch thick. The cheese is then dredged in flour, which helps to create a golden crust and prevents it from falling apart. Olive oil is heated in a small pan, and the cheese is carefully placed in the pan and fried for a few minutes on each side until golden brown. Saganaki is typically served hot with a squeeze of lemon, and can be accompanied by bread, crackers, or a salad to balance out the richness of the cheese. Optionally, it can be flambeed with ouzo, brandy, or mettaxa for a dramatic presentation.
Cypriot halloumi and mastello from Chios are therefore suitable cheeses for making Saganaki, as long as they are prepared and cooked correctly to achieve the desired texture and flavour.
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Monterey Jack, provolone, young pecorino
If you're making saganaki and can't find the traditional Greek cheeses, thick slices of Monterey Jack, provolone, or young pecorino are great alternatives. Saganaki is a Greek appetiser, cooked in a small, two-handled heavy-bottomed frying pan (also called a saganaki or sagani). It's typically made with 110g of graviera, kefalograviera, kasseri, or kefalotyri cheese. However, if you can't find these Greek cheeses, it's important to choose an alternative that will hold up well against the heat without fully melting and will become gooey and stringy on the inside.
Monterey Jack is a good substitute for Greek cheeses in saganaki. It has a mild nutty flavour and is a medium-hardness yellow cheese. When sliced thickly and fried, it will develop a crispy exterior and a gooey interior. Several people have reported delicious results using this cheese.
Provolone is another suitable alternative for making saganaki. It shares similarities with Monterey Jack in terms of texture and flavour, so it will produce a comparable result.
Young pecorino is the final recommended substitute. As a young cheese, it will be softer and milder in flavour than more mature pecorino. This makes it ideal for achieving the desired gooey consistency when fried.
To make saganaki, slice a large block of cheese to approximately 10*7cm and 1.5 cm thick. If the cheese is cut too thin, it will melt into the pan. Place the cheese under running water, then dredge it in flour, shaking off the excess. This step will help the saganaki form a golden crust and hold its shape when fried. Heat oil in a small heavy-bottomed pan, then add the cheese, frying for a few minutes on each side until nicely coloured. Saganaki is typically served as a starter, often with a squeeze of lemon and crusty bread.
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Manchego, akkawi, cheddar
Saganaki is a Greek dish of fried cheese, usually served as an appetizer. It is traditionally made with Greek cheeses such as halloumi, Kasseri, or feta. However, any firm cheese can be used, including Manchego, akkawi, or cheddar. When selecting a cheese for saganaki, it is important to choose one that is firm enough to hold its shape when fried, but soft enough to become gooey and stringy on the inside.
Manchego is a firm, salty sheep's milk cheese from Spain that has a nutty, buttery flavour. It is an ideal choice for saganaki because of its firm texture and rich flavour. Its higher melting point means it will hold its shape when fried, and it has a similar flavour profile to traditional Greek cheeses used in saganaki.
Akkawi is a mild, slightly salty cheese made from cow's or goat's milk. It is a good option for saganaki because of its firm texture and mild flavour. It melts well, so it will create a gooey, stringy consistency when fried, and its mild taste will not overpower the other flavours in the dish.
Cheddar is a firm, buttery cheese made from cow's milk that has a slightly sharp and salty flavour. While not a traditional choice for saganaki, cheddar can work well in this dish due to its firm texture and rich flavour. It will create a crispy, golden crust when fried, and its sharp taste will add a unique flavour to the saganaki.
When preparing saganaki, the cheese is typically sliced into thick slabs and dredged in flour before being pan-fried in olive oil. It is important to fry the cheese at a moderate temperature to ensure that the outside is crispy and golden while the inside remains gooey. Saganaki is often flambéed with ouzo, a strong anise-flavoured Greek aperitif, for a dramatic presentation. The dish is usually served with crusty bread, a squeeze of lemon, and sometimes a walnut vinaigrette.
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Manouri, feta, kasseri
Saganaki is a Greek dish of fried cheese, usually served as an appetizer or meze. It is typically cooked in a small frying pan also called a saganaki. The cheese is fried until golden brown and melted, then served with a squeeze of lemon.
When making saganaki, it is important to choose the right type of cheese. The cheese should be firm enough to hold its shape when fried, but soft enough to become gooey and stringy on the inside. Traditional Greek cheeses used in saganaki include Graviera, Kefalograviera, and Kefalotyri. However, if these cheeses are not available, there are several other suitable alternatives that can be used, including Manouri, Feta, and Kasseri.
Manouri cheese is a Greek cheese made from goat or sheep milk. It is a by-product of the feta production process, with added cream, which gives it a creamier and softer texture than feta. Manouri is also less salty than feta, making it a popular choice for saganaki. When using Manouri cheese for saganaki, it is recommended to cut the cheese into slices about 1 centimeter thick, dredge them in flour, and fry them in olive oil for 2 minutes on each side until golden brown.
Feta cheese is another popular choice for saganaki. It is a traditional Greek cheese made from sheep's milk. Feta has a tangy and salty flavor and a semi-hard texture. When using feta for saganaki, it is important to note that it melts quickly, so it requires close attention during cooking. Feta can be coated in flour before frying to create a crispy exterior.
Kasseri is a semi-hard Greek cheese with a mild, nutty flavor. It is a suitable alternative to the traditional Greek cheeses used in saganaki. Kasseri melts quickly, so it should be monitored closely during cooking. It can be sliced into thick pieces and fried in olive oil, creating a golden, crunchy exterior with a gooey, melted interior.
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Frequently asked questions
Saganaki is a Greek dish of fried cheese, usually served as an appetizer.
Traditional Greek cheeses used in Saganaki include Graviera, Kefalograviera, Kefalotyri, Kasseri, and Feta. Cypriot Halloumi is also used, though it is much saltier than the Greek cheeses. If these cheeses are not available, Monterey Jack, Provolone, young Pecorino, or Manchego are good substitutes.
Cut the cheese into 1-inch thick slices. If the cheese is dry, dip it in water, then coat it in flour. Heat olive oil in a small pan over medium heat. Fry the cheese for about 2 minutes on each side, until golden brown. Serve hot with a squeeze of lemon.
Saganaki is usually served with bread or crackers. It can also be served with a Greek or green salad to balance out the richness of the cheese.
