Frederic Melton
Saganaki is a Greek dish that involves frying cheese. It is typically served as an appetizer, with lemon juice and pepper, and sometimes flambéed with brandy or ouzo. The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova and mastello from the island of Chios. The best-known version of this dish involves a dramatic presentation, with the flaming of the cheese accompanied by shouts of Opa!!
| Characteristics | Values |
|---|---|
| Dish Name | Saganaki |
| Type of Dish | Appetizer |
| Ingredients | Cheese, lemon juice, pepper, olive oil |
| Cheese Options | Graviera, kefalograviera, halloumi, kasseri, kefalotyri, sheep's milk feta cheese, formaela, mastello, Monterey Jack, provolone, young Pecorino, Pecorino Romano |
| Cheese Characteristics | Firm, melts partially, soft inside, holds up against heat |
| Preparation | Fried in a small pan, flambéed with brandy or ouzo, served hot |
| Accompaniments | Bread, pita, Greek toast, sesame crackers, sesame breadsticks, salad |
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What You'll Learn
Saganaki is a Greek fried cheese appetizer
To make saganaki, heat a heavy pan, such as a cast iron skillet, on the stove. Place the cheese in the pan and fry for about 2 minutes, then carefully flip it over and fry the other side for an additional 2 minutes, until the crust is golden. Remove the cheese from the pan and place it on a plate. Squeeze some lemon over the cheese and serve immediately. Saganaki is typically served as an appetizer, and can be accompanied by bread, pita, crackers, or a salad.
In some restaurants, saganaki is flambéed with brandy or ouzo and set on fire, with the waiter yelling "OPA!" as the plate is ignited. This ritual is said to have originated in Chicago and is now a popular tradition when serving saganaki. The flames are then extinguished with a squeeze of lemon juice.
Saganaki is a delicious and easy Greek appetizer that can be prepared in just a few minutes. It is best served hot and melty, with a squeeze of lemon to add a tangy flavour.
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It is made with kasseri, kefalograviera, or kefalotyri cheese
Saganaki is a Greek dish that is typically served as an appetizer. It is made by frying cheese in a small pan until it is golden and crunchy on the outside and melted on the inside. The dish is then served with a squeeze of lemon.
The cheese used in saganaki is usually one of the following: graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Less traditional alternatives include Monterey Jack, provolone, young Pecorino, and Cypriot halloumi.
Kasseri is a type of Greek cheese that is commonly used in saganaki. It has a semi-hard texture and a mild, nutty flavour. Kasseri cheese is made from a mixture of sheep's and goat's milk, and it melts easily, making it ideal for frying.
Kefalograviera is another type of Greek cheese that can be used in saganaki. It is a medium-hardness, yellow cheese with a mild nutty flavour. It is made from a combination of sheep's and goat's milk, and it has a slightly salty taste.
Kefalotyri is a Greek cheese made from goat's or sheep's milk. It has a tangy and sharp flavour and a hard texture that holds up well when fried, making it suitable for use in saganaki.
In conclusion, the cheeses used in saganaki—kasseri, kefalograviera, or kefalotyri—are all traditional Greek cheeses with distinct flavours and textures that contribute to the unique character of this popular appetizer.
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It is flambéed with brandy or ouzo and served with lemon
Saganaki is a Greek dish that is typically prepared by frying cheese in a small pan. The cheese used is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese.
The dish is often flambéed with brandy or ouzo and served with lemon. The flambéing ritual was started by restaurateurs in Chicago, who encouraged customers to shout "Opa!" as the plate was ignited. The word "Opa" is an exclamation used by Greeks to express delight, surprise, or even pain. It is also a term used as an offering to the Greek God of Cheese when the dish is served.
To prepare the flambéed version of Saganaki, the cheese is first fried in a small pan until golden and melted. Then, it is transferred to a dish or small pan and drizzled with brandy or ouzo. The brandy or ouzo is ignited, creating a dramatic display of flames and the distinctive flavour profile associated with flambéed dishes. The flames are then extinguished by squeezing lemon juice over the cheese. The lemon juice not only adds a tangy flavour to the dish but also provides a necessary safety measure to control the flames.
The flambéed Saganaki is then served immediately, often with a side of bread or a salad to balance the richness of the cheese. It is essential to consume the dish while it is still hot and melty on the inside, as this is when Saganaki is at its best. The dish is typically shared among 2-4 people, as it is quite rich and indulgent.
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It is often served with pita, Greek toast, or sesame breadsticks
Saganaki is a Greek dish that is often served with pita, Greek toast, or sesame breadsticks. It is a fried cheese appetizer that is cooked in a small frying pan and served hot. The cheese is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. The cheese is melted in the pan until it is bubbling and is then generally served with lemon juice and pepper.
Saganaki is a popular dish in Greek restaurants and is often flambéed with brandy or ouzo, which is then set on fire, and the waiter will shout "OPA!" This tradition is said to be an offering to the Greek God of Cheese. The flames are then put out with lemon juice, and the dish is served with pita, Greek toast, or sesame breadsticks.
While pita, Greek toast, and sesame breadsticks are common accompaniments to saganaki, it can also be served with salads, such as a simple tomato salad or romaine, to balance out the richness of the cheese. In some cases, saganaki is served on its own, with just a squeeze of lemon.
Preparing saganaki involves frying the cheese in a pan for about two minutes on each side, creating a golden crust. The cheese should be of good quality and sliced thickly. It is important to use a heavy pan, such as a cast iron skillet, to ensure even heating and to create a crust quickly.
Saganaki is a delicious and indulgent dish, often shared among 2-4 people, and is a popular choice for those looking to enjoy the taste and texture of fried cheese.
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Saganaki is best enjoyed hot with a gooey, melted centre
Saganaki is a Greek dish that typically consists of fried cheese. It is often flambéed and served as an appetizer. The dish is named after the pan it is cooked in—a small, two-handled frying pan called a saganáki.
When it comes to cheese selection, the traditional Greek varieties used in Saganaki include Graviera, Kefalograviera, and Kefalotyri. These cheeses are made with sheep or goat milk and offer a mild nutty flavour. They are ideal for frying as they hold their shape well and develop a gooey, melted centre when cooked. Regional variations may use Cypriot Halloumi, Mastello from the island of Chios, or Formaela from Arachova, each bringing their unique characteristics to the dish.
Preparing Saganaki involves frying the cheese in a pan until it achieves a golden crust. The cheese should be sliced thickly, ensuring it is firm enough to withstand the heat without fully melting. The end goal is a crispy exterior with a soft, gooey, and melted interior. This textural contrast is what makes Saganaki so appealing.
To enhance the flavour and presentation, Saganaki is often flambéed with brandy or ouzo, adding a dramatic flair to the dining experience. The flames are then extinguished with a generous squeeze of lemon juice, balancing the richness of the dish. It is typically served as a meze, accompanied by crusty bread or a refreshing salad.
Saganaki is best enjoyed hot, straight from the pan. The melted cheese is a delight for cheese enthusiasts, and the combination of textures and flavours makes it a popular Greek appetiser worldwide. Whether enjoyed as-is or paired with pita, Greek toast, or crackers, Saganaki is a delicious treat that leaves diners craving more.
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Frequently asked questions
Opa is a Greek exclamation that is often yelled when a dish is flambéed.
The cheese used for Opa is usually kefalotyri, kefalograviera, or graviera.
Yes, Cypriot halloumi, Kasseri, and feta are also used for Opa.
Opa is prepared by frying the cheese in a small pan until golden and melty. Then, brandy or ouzo is added and set on fire.
Opa is served as an appetizer with lemon juice and pepper. It can also be served with pita, Greek toast, sesame crackers, or sesame breadsticks.
