Kamil Perry
Saganaki is a Greek fried cheese appetizer that is crunchy on the outside and gooey on the inside. It is typically made with kefalograviera cheese, but other varieties such as kasseri, kefalotyri, or even feta can also be used. The cheese is coated in flour and shallow-fried in olive oil until crispy and golden brown. Saganaki is commonly flambéed with brandy or ouzo and served with a squeeze of lemon juice to add a dramatic flair to the dish. The ritual of flambéing the cheese is said to have originated in Greek restaurants in Chicago, where customers are encouraged to shout Opa! as the dish is ignited.
| Characteristics | Values |
|---|---|
| Taste | Crunchy on the outside, melty on the inside |
| Cheese Type | Graviera, Kefalograviera, Halloumi, Kasseri, Kefalotyri, Sheep's milk feta cheese, Formaela, Vlahotiri, Ladotiri |
| Served With | Lemon juice, pepper, oregano, brandy, ouzo, metaxa, honey, parsley, bread |
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What You'll Learn
Saganaki is a Greek fried cheese dish
The cheese used in traditional saganaki can vary, with options such as graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations also exist, like the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The best and most commonly used cheese for saganaki is considered to be kefalograviera, which provides the ideal texture and taste.
To prepare saganaki, the cheese is sliced thinly, typically no thicker than half an inch. It is then submerged in water and dredged in flour, creating a coating that ensures a crispy texture when fried. A skillet or small frying pan is heated with a small amount of oil, and the coated cheese is placed inside until it becomes golden brown and crispy. The cheese is then flipped and fried on the other side, creating a uniform crunch.
Saganaki is often flambéed, particularly in North America and Greek restaurants in the United States and Canada, where it is doused with liquor such as brandy, Greek brandy (mettaxa), or ouzo, and ignited. This practice of flambéing began in Chicago's Greektown and has become a dramatic and entertaining aspect of the dish's presentation. After the flames die down, the dish is typically finished with a squeeze of lemon juice to balance the flavours and enhance the taste. Saganaki is best served hot and melty, often accompanied by bread and a side of Greek salad or a green salad to balance the richness of the fried cheese.
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It's crunchy on the outside and gooey on the inside
Saganaki is a Greek fried cheese appetizer that is crunchy on the outside and gooey on the inside. It is typically made with kefalograviera cheese, which is known for its ability to achieve the perfect crispy-gooey texture contrast. The cheese is sliced thinly (no thicker than 1/2 inch) and submerged in water before being dredged in flour, creating a nice coating that crisps up when fried.
The skillet, a small cast-iron pan, is heated up with a small amount of olive oil—just enough to give flavour without making the dish too heavy. The floured cheese is then placed on the skillet and left untouched for 2-3 minutes until a golden brown crust forms. It is then flipped and fried on the other side, creating a crunchy exterior.
When served immediately, the inside of the saganaki remains delightfully gooey, making it a mouthwatering treat for cheese lovers. The dish is often flambéed, particularly in North America, with a dash of brandy or Greek brandy (metaxa) and ignited with a lighter, resulting in a dramatic presentation. The flames are then extinguished with a squeeze of lemon juice, adding a tangy note to the rich, melted cheese.
Saganaki is a versatile dish that can be enjoyed as a standalone appetizer or paired with fresh or grilled bread and a Greek salad to cut through the richness. It is a beloved Greek delicacy that has gained popularity worldwide, leaving those who try it craving more.
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Saganaki is often flambéed and served with lemon
Saganaki is a Greek fried cheese appetizer that is often flambéed and served with lemon. The dish is named after the small frying pan with two handles in which it is prepared. The cheese is typically kefalograviera, but other varieties such as graviera, kasseri, kefalotyri, halloumi, or sheep's milk feta can also be used. The cheese is first coated in flour and shallow-fried in olive oil until golden brown and crispy. Then, it is flambéed with brandy or ouzo and squeezed with lemon juice to extinguish the flame. The result is a dish that is crunchy on the outside and melted on the inside, with a slightly charred flavour from the flambéing process.
The practice of flambéing Saganaki is said to have originated in Greek restaurants in Chicago and is now commonly done in North America and Greek restaurants in the United States and Canada. While it is not the traditional Greek way of preparing the dish, flambéing adds a dramatic flair to the presentation and a unique taste profile. The flame is typically extinguished with lemon juice, which also adds a tangy flavour to the dish.
When preparing Saganaki at home, it is important to use a good quality oil and a heavy frying pan. The cheese should be no thicker than 1/2 inch to ensure even cooking. After coating the cheese in flour and shallow-frying it in olive oil, it can be flambéed with brandy or ouzo by carefully igniting the alcohol with a lighter. The flames are then extinguished with lemon juice, and the dish is served immediately.
Saganaki is often served as an appetizer or meze, accompanied by fresh or grilled bread, salads, and other Greek specialities. The combination of the crispy, fried cheese with the tangy lemon juice makes it a delicious and indulgent treat for cheese lovers. While it can be made with various types of cheese, the key to a great Saganaki is achieving the right texture—crispy on the outside and melted on the inside.
Overall, Saganaki is a classic Greek dish that has been elevated by the addition of flambéing and lemon juice. The dramatic presentation and unique flavour profile have made it a popular choice for diners, and it is now a staple in Greek restaurants around the world. Whether prepared traditionally or with a modern twist, Saganaki is a delicious and indulgent treat for cheese enthusiasts.
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It's usually made with kefalograviera or graviera cheese
Saganaki is a Greek fried cheese appetizer that is crunchy on the outside and gooey on the inside. It is typically made with kefalograviera or graviera cheese, although other types of cheese can also be used, such as kasseri, kefalotyri, halloumi, or sheep's milk feta cheese. 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."
Kefalograviera cheese is considered to be the best cheese for making saganaki, as it has the ideal texture and flavour for this dish. It is a semi-hard cheese with a slightly sharp and salty taste, similar to a mild cheddar or Swiss cheese. The cheese is typically fried or grilled, and when melted, it becomes creamy and gooey, making it perfect for saganaki. Graviera cheese, on the other hand, is a hard cheese with a nutty and slightly sweet flavour. It is also suitable for frying and melting, making it another good option for saganaki.
To make saganaki, the cheese is cut into thin slices, submerged in water, and then dredged in flour to create a crispy coating. It is then fried in a small amount of oil, typically olive oil or another high-quality oil, in a small cast-iron skillet until golden brown and crispy. The frying process gives the cheese a crunchy texture on the outside while keeping the inside soft and melty. It is typically served immediately with a squeeze of lemon juice to balance the richness of the dish and can be garnished with oregano.
While the traditional Greek recipe does not include flambéing, it has become a common practice, especially in North America and Greek restaurants in the United States and Canada. The fried cheese is doused with brandy or Greek brandy called metaxa and ignited, often with a shout of "Opa!" The flames are then extinguished with a squeeze of lemon juice, adding a dramatic flair to the dish. Saganaki is often served as an appetizer with fresh or grilled bread and a Greek salad or green salad on the side.
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Saganaki is cooked in a small, two-handled frying pan
Saganaki is a Greek dish of fried cheese, cooked in a small, two-handled frying pan called a 'saganaki' or 'sagani'. The word comes from the Turkish word 'sahan', meaning 'copper dish', which is itself borrowed from the Arabic word 'ṣaḥn'.
The cheese used in saganaki is usually graviera, kefalograviera, 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 typically sliced thinly (no thicker than 1/2 inch) and dredged in flour before being fried.
When cooked in a small, two-handled frying pan, the cheese forms a crispy, golden crust on the outside and a soft, melty interior. It is typically served hot and can be garnished with a squeeze of lemon juice and pepper.
In North America and Greek restaurants in the United States and Canada, saganaki is often flambéed at the table, sometimes with a shout of "Opa!". This tradition is said to have begun in Chicago's Greektown, with restaurateurs pouring brandy or ouzo (Greek brandy) over the cheese and igniting it. The flames are then extinguished with a squeeze of lemon juice.
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Frequently asked questions
Saganaki cheese is crunchy on the outside and gooey and melty on the inside. Saganaki is made with fried cheese, usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese.
To make Saganaki cheese, you will need cheese, water, flour, and oil. First, submerge the cheese in water and then drench it in flour. Next, heat up a skillet and add some olive oil. Place the cheese on the skillet and wait for it to become crispy and golden brown. Finally, flip the cheese over and fry the other side. Saganaki is often flambéed and served with lemon juice and pepper.
Saganaki is usually made with graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese.
