Saganaki is a popular Greek dish that typically consists of a piece of cheese that is breaded and fried until it is golden and crispy on the outside and melted and gooey on the inside. The cheese used in saganaki is usually kefalotyri, kefalograviera, or graviera, which are hard, salty, and flavorful cheeses that hold their shape well when heated.
In Greece, we love cheese a lot. It has always been the ideal dietary supplement for all social classes. In many cases, it is the main meal of the day. We usually serve it with bread, salad, and fresh fruit in the summer. Greeks know how to make cheese with mastery from sheep's and cow's milk.
The word "saganaki" is pronounced sah-gah-NAH-kee in English. The stress is on the second syllable, and the "g" is pronounced like a hard "g" as in "goat." In Greek, the word is σαγανάκι. You pronounce sah-gah-NAH-kee with a slight emphasis on the last syllable.
Saganaki is one of the extremely popular appetizers and it causes a fork-fight every time it appears on the table. The word "saganaki" comes from the Greek word "saganaki" (σαγανάκι), which is a diminutive form of the word "sagani" (σαγάνι), a small frying pan that is commonly used in Greek cuisine. It is traditionally cooked and served in a small frying pan, so the dish is named after the pan it is prepared in.
This traditional fried cheese became popular in Greek restaurants in the United States in the 1960s, and today it is a popular appetizer in Greek restaurants worldwide. The dish is also known as "flaming cheese" in some restaurants, as some chefs will ignite the cheese with alcohol to create a dramatic flame just before serving.
In addition, the word "saganaki" is also used to refer to other foods that are cooked in a similar manner in a small frying pan, such as shrimp or mushrooms. However, when the term "saganaki" is used on its own, it usually refers to a dish made with cheese.
Regardless of its exact origins, saganaki has become a popular dish in Greek cuisine and is enjoyed in many Greek restaurants around the world.
When baked, they get a golden color and release their rich flavor, making them the most delicious appetizer! The most popular types of cheese used for saganaki are kefalotyri and graviera, both of which are hard, salty, and flavorful cheeses that can hold their shape well when heated.
Kefalotyri cheese has a sharp and salty flavor with a hard and crumbly texture, while graviera cheese has a milder and nuttier taste with a softer and smoother texture. When fried in a saganaki dish, the cheese becomes golden and crispy on the outside and melted and gooey on the inside.
Overall, saganaki cheese has a rich and savory taste that is salty and slightly tangy, with a creamy and luxurious texture. The flavor and texture of saganaki cheese can vary depending on the type of cheese used, but it is generally a delicious and satisfying cheese that is perfect for frying and serving as an appetizer or meze.
This saganaki recipe which serves around 4 persons requires kefalotyri or kefalograviera cheese, olive oil, flour, and a lemon. It takes only 10 minutes to prepare and 20 minutes to fry. Be careful when handling the hot cheese, as it will be very hot and melty. It's best to serve saganaki immediately after it's cooked to enjoy it while it's still hot and gooey.
Saganaki Recipe - Ingredients
- 2 tbsp of all-purpose flour
- 1 slice of kefalotiri or graviera cheese
- 1/3 cup extra-virgin olive oil
- 1 lemon wedge
Saganaki Recipe - How to Make
- Start this traditional Greek saganaki recipe by spreading flour on a plate and pressing both sides of cheese into the flour to coat.
- Discard the remaining flour.
- Take a small frying pan, and heat oil over medium heat until it is hot enough.
- Fry cheese, turning once until it gets golden brown (for about 4 minutes).
- Using a spatula, transfer it to a plate.
- Squeeze lemon over the cheese.
In recent years, saganaki has become a trendy and popular dish in many countries, and it has been adapted and modified to suit different tastes and preferences. Some chefs have added different ingredients to the dish, such as tomatoes or peppers, while others have experimented with different types of cheese or different cooking methods. However, the traditional saganaki dish remains a favorite among lovers of Greek cuisine.
The nutritional information for saganaki can vary depending on the type and amount of cheese used, as well as the cooking method and any additional ingredients that are included. However, here is a general breakdown of the nutritional information for a typical serving of saganaki made with 2 ounces of kefalotyri cheese:
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 80mg
- Sodium: 670mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 20g
Keep in mind that this nutritional information is for a single serving of saganaki and does not include any sides or additional foods that may be served with it. Saganaki is a high-calorie, high-fat dish, so it should be consumed in moderation as part of a balanced diet.
Serve the saganaki with some bread or a Greek pita break and with a glass of ouzo! If you like cheese, you should try this tirosalata recipe. Enjoy!
