Saganaki recipe - How to make traditional Greek saganaki cheese
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Learn how to make your own homemade saganaki with this easy to follow traditional Greek cheese saganaki recipe!
Cheese saganaki is one of the most popular appetizers in Greece and for good reason. It tastes like heaven! When preparing a Greek cheese saganaki recipe, the cheese is first dredged into flour and then pan-seared at high temperature, until bubbling, forming a nice golden crust and almost melty inside.. Simply delicious!
‘Saganaki’ refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan include mussels saganaki and shrimp saganaki, with the most popular being this simple and delicious fried cheese appetizer (cheese saganaki recipe).
When preparing a Greek saganaki recipe, the key is to pick the right kind of cheese. It has to be firm to hold-up well against the heat. The cheese which is traditionally used in Greek saganaki recipe and are the best options to prepare a cheese saganaki are the Greek cheeses graviera, kefalograviera, kefalotyri, which are hard yellow cheeses, while regional variations may use Cypriot halloumi or mastello from Chios island. Seve this delicious traditional Greek meze with a last minute squeeze of a lemon and some crusted bread aside. Enjoy!
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For the saganaki:
• 110-120g/ 4 oz. cheese (Graviera, kefalograviera, kasseri, kefalotyri or as a worst case Pecorino Sardo)
• 50g/2 oz. flour, for dredging
• oil for frying
• 1/2 lemon
For the full recipe and more tips on how to make the perfect Traditional Greek Saganaki visit www.mygreekdish.com/recipe/sag...
Credit - Edited & directed by Eli.K.Giannopoulos
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Пікірлер: 19
Looks good! I like covering with filo rather than flour, and finishing with honey. Thanks.
Thanks for the demonstration
My grandmother makes this real good
Beautiful, thank you 🌷🌷🌷🌷🌷
@Mygreekdish
2 жыл бұрын
Welcome 😊
Thank you for making real saganaki and not setting it aflame! Not that there's anything wrong with the Americanized flambay version, but it ain't what yaya used to make!
@Mygreekdish
7 жыл бұрын
+George Singer your welcome ;)
@charliemcclure4662
4 жыл бұрын
The traditional Saga naki is Supposed to have a flame
That looks yummy 😋 new subscribe here
@Mygreekdish
2 жыл бұрын
Thanks for subbing! :)
What kind of olive oil? First cold pressed or heavier olive oil?
@rickmiletic1376
4 жыл бұрын
Either work. Go for flavor.
Which cheese is used in this recipe?
@Mygreekdish
3 жыл бұрын
It’s kefalograviera. But if you don’t have a Greek deli close to you you can use kasseri, kefalotyri,Monterey Jack, provolone or young Pecorino. I’ve got a section on the website recipe just to pick the right cheese here: www.mygreekdish.com/recipe/saganaki-pan-seared-greek-cheese-appetizer/
What about the Greek Brandy ?
Why would you fry cheese?
@Mygreekdish
9 ай бұрын
Cause it’s so good!
Wrong! Greeks set a flame and yell “Opa” Plus, real Saganaki is made from either Kasseri or Fontinella cheese.
@rickmiletic1376
4 жыл бұрын
The flaming is just a gimmick started by a Greek restaurant in Chicago. I don't waste time flaming it, and I prefer Kefalograviera. Others use Kasseri, or Graviera, or Kefalotyri, so I don't know what you mean by "Real Saganaki." If anything sounds weird it's Fontinella. It's not a Greek cheese. Whatever. In the end Saganaki is a Greek recipe, not a cheese. To each their own. I find it best eaten if you just let it all melt (keep in hot Sagani pan or Skillet when serving), squeeze over some Lemon juice, and scoop up with toasted up pieces of Pita bread. YUMMY!