Classic Saganaki Recipe

2022-11-05

By Yiannis Tsivourakis

Greek Cuisine

Appetizer

Saganaki is a delicious Greek cheese dish originated in the region of Greece called Macedonia, that is crispy on the outside and gooey on the inside. This simple recipe is perfect as an appetizer or a snack.

Serving a Gourmet Style Saganaki

Traditionally, it is brought to the table with a flourish, often accompanied by a drizzle of ouzo or brandy, which is then ignited to create a flaming effect.

Hot and Spicy Kick

Marinate the cheese, such as feta or halloumi, in a spicy marinade consisting of ingredients like olive oil, crushed garlic, chili flakes, and lemon juice before cooking.

Traditional Way to eat Greek Cheese

To eat saganaki, use a fork or bread to scoop up portions of the melted cheese and enjoy it with your choice of bread, pita, or crackers. The rich and melty cheese pairs well with the tanginess of lemon and the accompanying bread adds texture to the dish.

How to make Greek Saganaki?

Saganaki typically involves frying cheese, usually kefalotiri, but sometimes halloumi, with a little flour. The cheese is served hot and is often enjoyed as an appetizer or a meze, which is a small dish served with drinks. It is usually drizzled with some lemon juice and served with bread. 

Wine Pairing

Several regional Greek wines can elevate the experience. Retsina, a unique Greek wine aged with pine resin, adds a bold and aromatic character that can contrast with the savory notes of the dish. Agiorgitiko, a red wine grape from Nemea, provides medium-bodied red wines with fruit-forward flavors and plush tannins, creating a nice balance. Moschofilero, an aromatic white wine from the Peloponnese, lends floral and citrus notes, bringing a refreshing and vibrant element to enhance the salty and creamy saganaki flavors.

Pitfalls on Saganaki

 Cheese selection: Saganaki is a Greek dish made from pan-seared cheese, typically Kefalograviera or Kefalotyri. The challenge with Saganaki is finding the right type of cheese. Select a cheese that's firm and not too salty, and slice it to the desired thickness. Experiment with different cheese types until you find the one that works best for your taste.

 Pan temperature: Saganaki requires the pan to be very hot in order to sear the cheese properly and create a crispy outer crust. The challenge is in finding the right temperature for your pan. Test the temperature of your pan with a small piece of cheese before adding the full slice.

 Cooking time: Saganaki requires a short cooking time in order to melt the cheese and create a crispy outer crust. The challenge is in finding the right cooking time. Aim for 60 to 90 seconds on each side, depending on the thickness of your cheese slice.

 Serving suggestion: Saganaki is often served with a squirt of fresh lemon juice and a sprinkle of oregano, but it can also be served with a variety of accompaniments, such as roasted vegetables or crusty bread. The challenge is in finding the right pairing for your Saganaki. Experimentation and tasting various combinations will help you find the perfect one for your taste.

 Oil selection: Saganaki should be pan-fried in a high smoke point oil, such as vegetable oil or canola oil. The challenge is in finding the right oil and the right amount. Too much oil can result in a greasy dish, while too little oil can cause the cheese to stick to the pan.

Ingredients

• 1/2 pound of kefalotyri cheese

• 2 tbsp all-purpose flour

• 2 tbsp olive oil

• 1/4 cup lemon juice

• 2 tbsp chopped parsley

Instructions

1. Cut the kefalotyri cheese into slices.

2. Dredge each slice in flour, ensuring that it is fully coated.

3. Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the slices of cheese to the skillet.

4. Cook each side of the cheese until it is golden brown and crispy, approximately 2-3 minutes per side.

5. Once the cheese is cooked, remove the skillet from the heat and pour the lemon juice over the top of the cheese.

6. Sprinkle the chopped parsley over the cheese and serve immediately.

Preparation Time 10 min

Cook Time 10 min

Total time 20 min

Nutrition Facts

Calories: 250

Fat: 18 g

Saturated Fat: 11 g

Carbohydrates: 7 g

Fiber: 0 g

Sugar: 0 g

Protein: 14 g

Regional Ingredients Variations of Saganaki

Crete, they may use local cheeses, such as myzithra and graviera, and serve it with a drizzle of honey and sesame seeds on top, creating a dish known as "Kefalograviera Saganaki me Meli kai Sesami".

Macedonia, they may use kasseri cheese and sprinkle it with paprika and oregano before frying, creating a dish known as "Kasseri Saganaki me Paprika kai Rigani".

Peloponnese, they may use feta cheese and sauté it with tomatoes, capers and olives, creating a dish known as "Feta Saganaki me Tomata, Kapari kai Elies".

Thessaly, they may use a mix of cheese and add some mushrooms and truffle oil for a rich umami flavor, creating a dish known as "Tyrokalamares Saganaki me Manitaria kai Zymarika Elies".

Ionian Islands, they may use a mix of cheese and add some figs and balsamic glaze for a sweet and sour taste, creating a dish known as "Saganaki me Tyri, Siko kai Balsamiko Glaze".

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