Bushra Griffith
Saganaki is a beloved Greek appetiser made by frying cheese until it's golden brown and melted. The dish is named after the pan it's cooked in—a small frying pan with two handles, derived from the Turkish word 'sahan' meaning 'copper dish'. The cheese used in saganaki is typically semi-hard, dry Greek cheeses made from sheep's milk, such as kefalotyri, graviera, or kefalograviera. Other options include kasseri, halloumi, or feta, though these melt more quickly. Regional variations include formaela cheese in Arachova, Cypriot halloumi, and vlahotiri in Metsovo.
| Characteristics | Values |
|---|---|
| Cheese type | Graviera, Kefalograviera, Halloumi, Kasseri, Kefalotyri, or Sheep's milk feta cheese |
| Cheese texture | Semi-hard, dry, medium hardness |
| Cheese flavour | Mild, nutty |
| Cheese thickness | 1/2-inch thick slices |
| Pan type | Cast iron skillet, heavy-bottomed pan |
| Oil type | Olive oil, sunflower oil |
| Optional spirit | Ouzo, brandy |
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What You'll Learn
- Saganaki is made with semi-hard Greek cheeses like graviera, kefalograviera, and kefalotyri
- Cypriot halloumi and mastello from the island of Chios are used in regional variations
- Good alternatives are Monterey Jack, provolone, and young Pecorino
- The cheese should be firm enough to hold up against the heat but soft enough to become gooey
- Saganaki is often flambéed with ouzo and served with lemon
Saganaki is made with semi-hard Greek cheeses like graviera, kefalograviera, and kefalotyri
Saganaki is a traditional Greek dish that is typically served as an appetizer. It involves frying cheese until it is golden brown and melted, and serving it with a squeeze of lemon. The dish is named after the small frying pan with two handles in which it is prepared, called a "saganaki".
When making saganaki, it is important to select the right type of cheese. The cheese should be firm enough to withstand the heat of frying without fully melting, while still becoming gooey and stringy on the inside. The preferred cheeses for saganaki are semi-hard Greek cheeses such as graviera, kefalograviera, and kefalotyri. These cheeses are made from sheep's milk and have a mild, nutty flavour. They can be found in Greek or Mediterranean markets, or substituted with similar cheeses such as thick slices of Monterey Jack, provolone, or young Pecorino.
To prepare the cheese for frying, it is typically sliced into 1/2-inch thick pieces and coated in flour, which helps to create a golden crust and hold the cheese's shape. Some recipes also suggest dipping the cheese in beaten egg before frying. The cheese is then fried in a small amount of high-quality olive oil in a heavy-bottomed pan, such as cast iron, until golden brown and melted.
Saganaki is often flambéed tableside with brandy or ouzo for a dramatic presentation, and then extinguished with lemon juice. It is typically served with other Greek appetizers (mezethes) and can be accompanied by hard bread, tomatoes, olives, and baked pita.
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Cypriot halloumi and mastello from the island of Chios are used in regional variations
Saganaki is a Greek dish of fried cheese, typically served as an appetizer. It is commonly flambéed in North America. The dish is named after the frying pan it is prepared in—a small pan with two handles, derived from the Turkish word 'sahan' or 'copper dish'.
The cheeses used in traditional Greek saganaki are graviera, kefalograviera, and kefalotyri. These are semi-hard, dry Greek cheeses, mostly made from sheep's milk. They have a mild nutty flavour and are medium-hardness yellow cheeses.
However, there are regional variations, and Cypriot halloumi and mastello from the island of Chios are used in these versions. Cypriot halloumi is also used in Arachova, where they use a cheese called formaela, and in Metsovo, where they use vlahotiri. Halloumi is a popular alternative, but it has been noted that it can become elastic and spongy when fried.
When making saganaki, it is important to pick a cheese that can withstand the heat of frying without melting but is still soft enough to become gooey and stringy. This is why halloumi may not be the best choice, as it is a very firm cheese.
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Good alternatives are Monterey Jack, provolone, and young Pecorino
Saganaki is a Greek dish of fried cheese, typically served as an appetizer. The cheese used is usually a semi-hard, dry Greek cheese, such as graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. However, if these cheeses are not available, good alternatives are Monterey Jack, provolone, and young Pecorino. These cheeses have similar textures and a mild, nutty flavor, which is essential for the dish.
When making saganaki, it is important to select a cheese that can withstand the heat of frying without fully melting. The cheese should be firm enough to hold its shape, yet soft enough to become gooey and stringy on the inside. The thickness of the cheese slices also matters—they should be around 1/2-inch thick.
To prepare the cheese for frying, it is typically coated in a thin layer of flour, which helps to create a crispy, golden crust. Some recipes also suggest dipping the cheese in beaten egg before frying. A heavy pan, such as a cast iron skillet, is recommended for frying saganaki as it retains heat better and helps form an even crust. Olive oil is the preferred choice for frying, with extra virgin olive oil being of superior quality.
After frying, saganaki is often flambéed with brandy or ouzo and served with a squeeze of lemon juice. It is commonly served as a meze or appetizer, accompanied by bread, tomatoes, olives, and baked pita.
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The cheese should be firm enough to hold up against the heat but soft enough to become gooey
Saganaki is a beloved Greek appetiser that is easy to make at home. It is made by frying cheese until it is golden brown and melted, and then serving it with a squeeze of lemon. The cheese used in saganaki is usually semi-hard, dry Greek cheeses, such as graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese.
When making saganaki, it is important to pick the right kind of cheese. The cheese should be firm enough to hold up against the heat but soft enough to become gooey. It should not be too hard that it does not melt, but also not too soft that it melts into the pan. The thickness of the cheese is also important—it should be cut into 1/2-inch thick slices. The cheese can be coated in a thin layer of flour or rice flour before frying, which helps to create a crispy, golden crust and protects the cheese.
If you are unable to find traditional Greek cheeses, there are several alternative cheeses that can be used to make saganaki. These include thick slices of Monterey Jack, provolone, and young Pecorino. These cheeses have a similar texture and a mild, nutty flavour. It is also important to use a heavy pan when making saganaki, as this will help to create an even crust and prevent the cheese from sticking.
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Saganaki is often flambéed with ouzo and served with lemon
Saganaki is a beloved Greek appetiser made by frying cheese. The cheese used is typically a semi-hard, dry Greek cheese such as kefalotyri, graviera, or kefalograviera. Other options include kasseri, halloumi, or feta, though these melt more quickly. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. Cypriot halloumi is also used in some recipes.
The cheese is sliced into two 1/2-inch thick slices and coated in flour before frying. This helps to create a golden crust and protect the cheese from melting too quickly. The cheese is then fried in olive oil in a heavy-bottomed pan until golden brown and melted. It is served with a squeeze of lemon, providing a delicious balance of bright, savoury, creamy, and rich flavours.
Some recipes suggest dredging the cheese in flour after rinsing it with water to help the flour adhere better. The cheese can also be coated in a thin layer of flour or rice flour before frying, which helps to crisp and brown the cheese while protecting it from the heat. Beating an egg and dipping the cheese in it before frying is another option.
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Frequently asked questions
The cheese used in Saganaki is usually Graviera, Kefalograviera, Halloumi, Kasseri, Kefalotyri, or sheep's milk Feta cheese.
Some alternative cheeses that can be used to make Saganaki are thick slices of Monterey Jack, Provolone, and young Pecorino.
It is recommended to slice the cheese into two 1/2-inch-thick slices and rinse them with room temperature water. After patting them dry, coat the cheese in flour and fry until golden brown.
A cast-iron skillet is ideal for frying Saganaki as it retains heat well and helps create a crust quickly. It is important to ensure that the pan is adequately heated before adding the cheese.
Saganaki is traditionally served with lemon wedges and can be flambéed with Ouzo or brandy for a dramatic presentation. It is often served as an appetizer alongside other Greek dishes.
