The Cheeses Used In Saganaki, Explained

Saganaki is a Greek dish of fried cheese, typically served as an appetizer. The cheese used is usually kefalotyri, kefalograviera, or graviera—all medium-hard, yellow cheeses with a nutty flavour. However, halloumi is often used as a substitute, as it is easier to find outside of Greece. Saganaki is usually served with a spritz of fresh lemon juice, and sometimes with honey, sesame seeds, and oregano.

Saganaki is made with kasseri, kefalotyri, kefalograviera, or graviera cheese

Saganaki is a Greek dish that is typically made by frying cheese. The word 'Saganaki' refers to the name of the pan used to prepare the dish. The traditional Greek recipe is made with kasseri, kefalograviera, kefalotyri, or graviera cheese. These cheeses are all medium-hard with a slight nutty flavour.

Kasseri is a semi-hard sheep milk cheese that is popular in Greek and Turkish recipes. It is salty, mild, nutty, and buttery in flavour, and it is the classic Saganaki cheese. If you can't find kasseri, kefalotyri, kefalograviera, or graviera, you can use halloumi or pecorino instead.

To make Saganaki, the cheese is dredged in flour and then fried in a pan with olive oil until it is golden brown. It is typically served hot with a slice of lemon, and sometimes with a drizzle of honey, sesame seeds, or oregano. Saganaki can be served as an appetizer or with an added protein to make it a full meal.

Halloumi is used in Cyprus

Halloumi is a traditional Cypriot semi-hard pasteurized cheese that is widely considered Cyprus' most famous export. It is traditionally made with a mixture of goat and sheep milk, although some producers have started to add cow milk to the mix. Halloumi is known by its Greek name but is also called hellim in Turkish.

Halloumi is a white, unripened cheese with a slight firm and creamy texture. When raw, it is stored in its natural juices and wrapped in fresh mint leaves for preservation. Commercially produced halloumi is not wrapped in mint, but mint is typically added for flavor. Raw halloumi has an elastic and firm texture, but it becomes softer when cooked. It is also a good source of protein and calcium.

On March 30, 2021, the European Union recognized halloumi cheese as a product unique to Cyprus and awarded it Protected Designation of Origin (P.D.O.) status. This means that halloumi can only be produced in Cyprus under specific guidelines, and no other product can be marketed as halloumi within E.U. borders.

In Cyprus, halloumi is enjoyed in a variety of ways. It can be eaten raw, fried, or grilled. For breakfast, Cypriots often pair it with watermelon during the summer months or add it raw to a sandwich with cucumbers and tomatoes. Halloumi is also used as a grating cheese, perfect for topping pasta tossed with chicken and lemon juice. For a hearty breakfast, Cypriots may fry halloumi and serve it with eggs, cucumber, tomatoes, and traditional Cypriot sausages like loukaniko or lountza (smoked pork marinated in red wine).

Halloumi is also a popular choice for grilling, as it can withstand high heat without melting. It can be enjoyed plain or dressed with lemon for a bright finish. When grilled or fried, halloumi is delicious drizzled with honey or grape molasses for a sweet contrast, or topped with dried oregano and lemon for a savory finish. In Cyprus, halloumi is often accompanied by cold beer, wine, or zivania (Cypriot tequila) and is always part of a traditional Cypriot meze spread.

Saganaki is served with ouzo, tsipouro, or beer

Saganaki is a Greek dish that typically consists of fried cheese. The cheeses used in Greece to make traditional saganaki are kefalotyri, kefalograviera, and graviera. In Cypress, halloumi is used. Saganaki is usually served as an appetizer, but it can also be served with an added protein to make it a full meal. It is often served with a spritz of fresh lemon juice and a whisper of parsley. It is generally not consumed with bread but is instead paired with salad or other light foods to balance its richness.

When it comes to beverages, saganaki can be accompanied by ouzo, tsipouro, or beer. Ouzo and tsipouro are clear Greek spirits typically served in small glasses. Ouzo is made from grape must, which is unfermented juice remnants pressed from grapes for winemaking, mixed with alcohol and flavoured with anise. The addition of water to ouzo causes the clear alcohol to react and turn cloudy, releasing the herbs and spices used in the drink. Tsipouro, on the other hand, is a grape distillate made from the leftovers of the wine harvest. It is typically distilled once and then mixed with water to reduce the alcohol content. While beer is not traditionally served with saganaki, it can be a suitable alternative for those who prefer it over spirits.

It is cooked in a small pan called a saganaki

Saganaki is cooked in a small pan called a saganaki, which is also the name of the Greek dish. The word "saganaki" means "frying pan" in Greek, with "aki" referring to the size of the pan. The pan is typically made of cheap aluminium, which heats up very quickly, allowing for a tasty dish to be cooked in no time with simple ingredients.

To cook saganaki, heat up some olive oil in the pan over medium-high heat. Once the oil is hot, place the cheese in the pan and lower the heat to medium. Sear the cheese for around three to four minutes on each side, until it is golden brown.

The type of cheese used in saganaki is crucial to the dish. The cheese should be bold in flavour and not melt too fast. Traditional Greek varieties include kefalotyri, kefalograviera, and graviera, which are all medium-hard, yellow cheeses with a slight nutty flavour. However, if these are hard to come by, halloumi, kasseri, or pecorino are good substitutes.

Once cooked, saganaki is typically served hot and shared with everyone on the dining table. It is often served with a slice of lemon and can be drizzled with honey, sprinkled with sesame seeds, or garnished with herbs such as oregano or parsley.

The cheese is dredged in flour before frying

Saganaki is a Greek dish that involves frying cheese. The cheese is dredged in flour before frying to create a crispy, golden-brown exterior. This step also helps to prevent the cheese from melting too quickly in the pan. The cheese is typically dredged in all-purpose flour or semolina flour, ensuring that every inch is well coated. This creates a light layer of flour that, when fried, becomes deliciously crispy.

The cheese used in traditional Greek saganaki is typically kefalotyri, kefalograviera, or graviera. These cheeses are medium-hard with a slight nutty flavour. However, other hard cheeses can be used, such as halloumi, which is commonly used in Cypress, or pecorino. It is important to select a cheese with a bold flavour that can retain its shape during frying.

Once the cheese has been dredged in flour, it is fried in a skillet or non-stick pan with olive oil over medium to medium-high heat. The pan should be preheated to ensure the cheese becomes crispy without overcooking. The cheese is fried for a few minutes on each side until it turns golden brown and develops a chewy, cheesy interior.

The crispy, fried cheese is then served hot as an appetizer or meze, often with a slice of lemon and a variety of other dishes, such as dips, salads, or bread. Saganaki can also be drizzled with honey, sprinkled with sesame seeds, or garnished with herbs like oregano or parsley.

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