Andy Montoya
Saganaki is a Greek dish of fried cheese, usually served as an appetizer or starter. The cheese is typically pan-fried and sometimes flambéed with alcohol and set alight. The fried cheese is then served with a squeeze of lemon juice, drizzled with honey, or alongside bread. The best cheeses for Saganaki are semi-hard, dry Greek cheeses, such as kefalotyri, graviera, or kefalograviera. Cypriot halloumi, Kasseri, and feta can also be used, but these melt more quickly.
| Characteristics | Values |
|---|---|
| Cheese type | Graviera, Kefalograviera, Kefalotyri, Kasseri, Feta, Halloumi, Cypriot Halloumi, Mastello, Monterey Jack, Provolone, Young Pecorino, Manchego, Akkawi, Cheddar, Paneer |
| Cheese texture | Semi-hard, firm, buttery |
| Cheese thickness | 1/2-inch thick slices |
| Coating | Flour |
| Oil | Olive oil |
| Garnish | Lemon, honey, thyme, oregano, walnut vinaigrette |
| Alcohol | Ouzo, brandy, bourbon |
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What You'll Learn
- Saganaki is best made with Greek cheeses like kefalotyri, graviera, or kefalograviera
- Cypriot halloumi is a good substitute, though it is much saltier
- For a similar texture, try young pecorino or provolone
- For flambéing, use a high-proof liquor like ouzo, brandy, or bourbon
- Serve with a squeeze of lemon, or drizzle with honey and thyme
Saganaki is best made with Greek cheeses like kefalotyri, graviera, or kefalograviera
Saganaki is a Greek dish of fried cheese, typically served as an appetizer or meze. It is often flambéed with ouzo or brandy and served with a squeeze of lemon.
When making saganaki, it is important to choose the right kind of cheese. The best cheeses for saganaki are Greek cheeses like kefalotyri, graviera, or kefalograviera. These are semi-hard, dry, yellow cheeses, usually made from sheep's milk, with a mild nutty flavour. They have the ideal texture for saganaki—firm enough to hold their shape when exposed to heat, but soft enough to become gooey and stringy.
If you cannot find these traditional Greek cheeses, there are several alternatives you can use. Cypriot halloumi, mastello from the island of Chios, or Greek kasseri, feta, or paneer are all suitable substitutes. Just be aware that halloumi does not melt, and that kasseri and feta melt more quickly, so you will need to keep an eye on them as they cook. Other alternative cheeses with similar textures include thick slices of Monterey Jack, provolone, young pecorino, or Manchego.
When preparing the cheese, slice it into 1/2-inch thick pieces. Coat the cheese in flour, which will help it develop a golden crust without falling apart. Pan-fry the cheese in olive oil until it is golden brown and bubbling on both sides, then serve immediately. You can flambé the cheese by removing the skillet from the heat, pouring in some brandy or ouzo, igniting it, and squeezing on some lemon juice once the flames have died down.
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Cypriot halloumi is a good substitute, though it is much saltier
Cypriot halloumi is a good substitute for the cheeses traditionally used in saganaki, although it is much saltier. Saganaki is a Greek dish of fried cheese, usually made with kasseri, halloumi, or flour-dusted feta, and served as a starter. The traditional Greek cheeses used are graviera, kefalograviera, and kefalotyri, which are semi-hard, dry, and made from sheep's milk. Cypriot halloumi is a good alternative if you can't find these cheeses, but it does have a notably higher salt content.
When making saganaki, it is important to use a cheese that can withstand the heat of frying without fully melting, while still becoming gooey and stringy on the inside. Cypriot halloumi is a good choice in this regard, as it fries well and keeps its shape. However, some people have found that halloumi becomes elastic and soggy when used for saganaki, and that it lacks flavour. It is worth noting that halloumi goes darker when fried and is more squeaky when chewed, so the final dish may differ from the traditional version in terms of both appearance and texture.
If you are looking for a substitute cheese for saganaki, Cypriot halloumi can be a good option, but be aware that its higher salt content may affect the overall taste of the dish. It is also important to consider the other qualities of halloumi, such as its tendency to become elastic and its impact on the dish's texture and colour.
To make saganaki, slice a block of cheese into 1/2-inch thick pieces and coat them in flour and pepper. Pan-fry the cheese slices in olive oil until they are golden brown and bubbling on both sides, then serve immediately with a squeeze of lemon juice. Cypriot halloumi can be used following the same method, but be sure to keep a close eye on it as it cooks, as its melting point may differ from that of the traditional cheeses.
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For a similar texture, try young pecorino or provolone
Saganaki is a Greek dish of fried cheese, usually made with halloumi, kasseri, or flour-dusted feta, and served with bread as a starter. It is often flambéed with ouzo and drizzled with honey.
The cheese used for saganaki should be firm enough to withstand the heat of frying without melting, but soft enough to become gooey and stringy inside. The traditional Greek cheeses used in saganaki are semi-hard, dry, and usually made from sheep's milk. If you can't find these, look for alternatives with a similar texture and a mild, nutty flavour.
Young pecorino and provolone are ideal alternatives to the traditional cheeses used in saganaki. They have a similar texture to the semi-hard Greek cheeses and will hold up well to frying without melting, while still becoming gooey in the middle.
Other alternatives to the traditional Greek cheeses include thick slices of Monterey Jack, Cypriot halloumi, and mastello from the island of Chios. Cypriot halloumi is much saltier than the Greek cheeses, so bear this in mind when seasoning the rest of the dish.
If you can't find any of the cheeses mentioned above, remember that the most important factor is the texture of the cheese. Choose a firm and buttery cheese, such as Manchego, akkawi, or cheddar. These cheeses will create a crunchy crust while maintaining a gooey middle.
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For flambéing, use a high-proof liquor like ouzo, brandy, or bourbon
Saganaki is a Greek dish of fried cheese, usually halloumi, kasseri, or even flour-dusted feta, served alongside bread as a starter. For a dramatic presentation, you can flambé the cheese with a high-proof liquor like ouzo, brandy, or bourbon.
To flambé safely, first pull the hot skillet off the heat of the stove (and away from your face). Then, pour half a shot glass (about 1/2 ounce) of your chosen liquor into the skillet and ignite it using long matches or a BBQ lighter. As soon as the flames subside and the alcohol burns off, add a squeeze of fresh lemon juice and serve.
If you are not keen on setting your pan on fire, don't worry—in most Greek households and restaurants, cheese saganaki is served without the flames, simply with a good squeeze of lemon juice.
The flaming version of saganaki likely did not originate in Greece. The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was ignited.
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Serve with a squeeze of lemon, or drizzle with honey and thyme
Saganaki is a Greek dish of fried cheese, usually served as an appetiser or starter. The cheese is typically halloumi, kasseri, or even flour-dusted feta, and is served with bread.
Saganaki is often flambéed, creating a dramatic presentation and a delicious crust. To flambé, first pull the hot skillet off the heat and away from your face. Pour a small amount of brandy or ouzo into the skillet and ignite using a long match or BBQ lighter. Once the flames have subsided, squeeze fresh lemon juice over the cheese and serve.
If you prefer not to flambé your saganaki, you can simply serve the fried cheese with a squeeze of lemon. For an extra touch, drizzle the cheese with honey and thyme. This adds a wonderful sweetness to the dish, creating an even more indulgent treat.
For a more complex flavour, you can finish the dish with a warm walnut vinaigrette. To make the vinaigrette, toast raw walnuts in extra-virgin olive oil. Once golden, add honey and simmer until foamy. Finish with a squeeze of lemon juice and chopped parsley, then pour over the fried cheese.
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