Kamil Perry
Saganaki is a Greek appetiser made with fried cheese. The cheese is lit on fire to create a crispy outside, and the burnt-off alcohol offers a vinegar flavour. Saganaki is traditionally made with graviera cheese, but can also be made with kasseri, halloumi, kefalograviera, kefalotyri or firm feta cheese. The cheese is flambéed with a high-proof liquor such as brandy or bourbon.
| Characteristics | Values |
|---|---|
| Cheese | Graviera, Kasseri, Halloumi, Kefalograviera, Kefalotyri, Feta |
| Liquor | Brandy, Bourbon, High-proof liquor |
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What You'll Learn
- Saganaki is a Greek appetiser made with fried kasseri cheese
- The cheese is lit on fire to create a crispy outside
- The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago
- You can also use graviera, kefalograviera, kefalotyri, or firm feta cheese
- Any high-proof liquor will work, and you can garnish with oregano
Saganaki is a Greek appetiser made with fried kasseri cheese
Saganaki is a traditional Greek appetiser made with fried kasseri cheese. It is a popular dish in Greece, where it is often flambéed with liquor to create a crispy outside. The cheese is mild, but the burnt-off alcohol offers a vinegar flavour. Saganaki is best eaten hot, when it is gooey and delicious.
The ritual of adding liquor and flambéing the cheese was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was being ignited. Any high-proof liquor will work, but brandy or bourbon are popular choices.
Saganaki can also be made with other Greek cheeses such as graviera, kefalograviera, kefalotyri, or even firm feta cheese. It resembles gruyere, a Swiss cheese, and is very popular in Greece.
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The cheese is lit on fire to create a crispy outside
Saganaki is a Greek appetiser made with fried cheese. The cheese is lit on fire to create a crispy outside. This is achieved by adding a high-proof liquor such as brandy or bourbon to the cheese and flambéing it. The cheese is then served hot and gooey, with a vinegar flavour from the burnt-off alcohol.
The cheese used for saganaki is typically graviera, a Greek cheese produced primarily in Crete, Lesbos, Naxos, and Amfilochia. However, other cheeses such as kasseri, halloumi, kefalograviera, kefalotyri, or firm feta can also be used.
The ritual of flambéing saganaki with brandy was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was being ignited. This tradition can be easily recreated at home, and saganaki can be served with sliced fresh or grilled bread.
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The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago
Saganaki is a Greek appetiser made with fried kasseri cheese. 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 being ignited. The cheese is lit on fire to create a crispy outside.
Any high-proof liquor will work in this recipe, including brandy or bourbon, which is added to the cheese before it is lit on fire. The alcohol burns off, leaving a vinegar flavour. The cheese is then served hot and gooey, with sliced fresh or grilled bread.
Saganaki can be made with a variety of Greek cheeses, including graviera, kefalograviera, kefalotyri, or even firm feta cheese. It can also be made with halloumi, although this doesn't melt. Saganaki is similar to halloumi in that it fries well and keeps its shape, although halloumi goes darker when fried and is more squeaky when chewed.
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You can also use graviera, kefalograviera, kefalotyri, or firm feta cheese
Saganaki is a Greek appetiser made with fried cheese. It is commonly flambéed with liquor to create a crispy outside. The cheese used is usually graviera, which is produced in different regions of Greece, but you can also use kefalograviera, kefalotyri, or firm feta cheese. Kasseri and halloumi are also popular choices, although halloumi doesn't melt. Any high-proof liquor will work, but brandy or bourbon are the most common choices. 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 being ignited.
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Any high-proof liquor will work, and you can garnish with oregano
Saganaki is a Greek appetiser made with fried cheese. The cheese is usually lit on fire to create a crispy outside. The cheese used is typically graviera, but kasseri, halloumi, kefalograviera, kefalotyri or firm feta can also be used. The cheese is often flambéed with brandy or bourbon, but any high-proof liquor will work. You can garnish with oregano.
Saganaki is a traditional Greek dish, often served as a starter. The cheese is fried and then lit on fire, giving it a crispy outside. The burnt-off alcohol offers a vinegar flavour. It is best served hot and gooey.
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 being ignited. You can recreate this tradition at home, perhaps on a date night or a chilly weeknight.
Saganaki can be served with sliced fresh or grilled bread. You could also try drizzling it with honey and fresh thyme for added flavour.
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Frequently asked questions
Saganaki is made with graviera cheese, which is largely produced in different regions of Greece. You can also use kasseri, kefalograviera, kefalotyri, or even firm feta cheese.
Any high-proof liquor will work for Saganaki, but brandy and bourbon are popular choices as they help to light the cheese on fire and create a flambéed effect.
Saganaki is a traditional Greek appetizer that is commonly served with sliced fresh or grilled bread. You can also drizzle it with honey and fresh thyme for added flavor.
Saganaki has a mild cheese flavor with a vinegar note from the burnt-off alcohol. When eaten hot, it is gooey and crispy on the outside from being lit on fire.
Saganaki and halloumi are similar in that they both fry well and keep their shape. However, halloumi turns a little darker when fried and is more squeaky when chewed. Saganaki melts more easily than halloumi.
