Tillie Doyle
Saganaki is a beloved Greek appetizer that is simple to make at home. It is made by frying cheese until it has a golden-brown crust and a gooey, melted inside. The cheese is then served hot with a squeeze of lemon. While the dish is traditionally served without flames in Greece, it is sometimes flambéed with brandy or ouzo in Greek-American restaurants, creating a dramatic presentation. To prepare Saganaki, a pan should be heated to medium heat, with oil added to the pan until it is hot but not smoking. The cheese is then carefully placed in the pan and fried for a few minutes on each side until golden brown.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, cast iron, carbon steel, copper, or Byzantine-Greek |
| Pan size | Small |
| Oil type | Olive oil |
| Oil quantity | Plentifully, no dry spots on the pan |
| Oil temperature | Medium-high heat, hot but not smoking |
| Cooking time | 2 minutes per side, until golden brown |
| Cheese type | Kefalotyri, Graviera, Kefalograviera, Kasseri, Feta, Halloumi, Pecorino, Provolone |
| Cheese preparation | Slice into 0.5-inch thick pieces, moisten with water, dredge in flour and black pepper |
| Serving | Hot, with lemon juice, flambé with brandy or ouzo |
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What You'll Learn
Pan type: Saganaki, cast iron, carbon steel, or nonstick
When preparing Saganaki, a Greek cheese appetizer, it is important to use a pan that can withstand high temperatures and create a non-stick surface. While there is no "official" pan for Saganaki, as it is a Greek-American invention, several types of pans can be used, each with its own advantages and disadvantages.
Saganaki Pan
The traditional pan for Saganaki is a small, heavy-bottomed frying pan with two handles, called a "saganaki" or "sagani." These pans are typically made of copper or cast iron and are ideal for creating the golden crust and gooey centre characteristic of Saganaki. However, they may not be readily available in all regions.
Cast Iron Pan
A well-seasoned cast iron pan is a suitable option for preparing Saganaki. Cast iron pans are durable and can withstand high temperatures, making them ideal for searing and frying cheese. They retain heat well and distribute it evenly, ensuring consistent cooking results. With proper care and seasoning, cast iron pans can develop a natural non-stick surface over time.
Carbon Steel Pan
Carbon steel pans are a popular choice in professional kitchens due to their versatility and performance. They combine the best qualities of stainless steel and cast iron, resulting in a lightweight, durable, and relatively inexpensive option. Carbon steel pans can sear, roast, and function as non-stick all-in-one pans. When properly cared for and seasoned, they develop a slick, almost non-stick surface, making them ideal for preparing Saganaki. Additionally, carbon steel pans work on any heat source, including induction cooktops.
Nonstick Pan
While nonstick pans are not the first choice for Saganaki, they can still be used. Nonstick pans are convenient and require less oil or fat during cooking. They are easy to clean and maintain, making them a practical option for those who want a low-maintenance cooking experience. However, they may not handle extremely high temperatures as well as other pan materials, so care should be taken to avoid overheating.
In conclusion, when choosing a pan for Saganaki, consider the advantages of each type: the traditional small sagani pan, the durable and heat-retaining cast iron pan, the versatile and non-stick carbon steel pan, or the convenient and low-maintenance nonstick pan. Each pan has unique characteristics that can contribute to the successful preparation of this delicious Greek cheese appetizer.
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Oil temperature: hot, but not smoking
To make saganaki, a Greek fried cheese appetizer, you'll need to heat oil in a pan over medium heat. The oil should be hot but not smoking.
The type of oil you use is important. Olive oil is the preferred option, and you should use extra virgin olive oil if possible. Do not use vegetable seed oil, as it will distort the flavor.
You'll need to use a heavy-bottomed pan, which can be made of copper, cast iron, carbon steel, or another material. The pan should be small, as the Greek word "saganaki" refers to a small frying pan. However, any frying pan will do the job, and you can use a nonstick pan if you prefer.
Once your oil is hot but not smoking, carefully place your cheese in the pan. Fry the cheese for about 2 minutes on each side, or until it is golden brown and melted. Be careful when handling the hot pan and oil, and use a spatula to flip the cheese.
When your cheese is ready, remove it from the pan and place it on a plate. Squeeze some lemon over it and serve immediately. Saganaki is best enjoyed hot while the cheese is still melty.
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Cheese type: semi-hard, like kefalotyri, graviera, or halloumi
Saganaki is a Greek dish of fried cheese, typically served as an appetizer. The traditional Greek recipe uses semi-hard cheeses such as kefalotyri, kefalograviera, or graviera. These cheeses are made from sheep's milk and have a nutty flavour. Cypriot halloumi is also a popular choice for saganaki, although it is usually saltier than Greek cheeses.
When making saganaki, it is important to select a cheese that can withstand the heat of the pan and not fully melt, while still becoming soft and gooey on the inside. For this reason, semi-hard cheeses are ideal. Before frying, the cheese is usually dredged in flour, which helps to create a crispy, golden-brown exterior and prevents the cheese from melting too quickly.
To cook saganaki, heat a small amount of olive oil in a pan over medium to medium-high heat. Once the oil is hot, add the cheese and fry for a few minutes on each side until golden brown. The cheese should form a thin crust with a soft, melted interior. Serve immediately with a slice of lemon and, if desired, a drizzle of honey, a sprinkling of sesame seeds, or some fresh herbs such as oregano or parsley.
Saganaki can also be flambéed for a dramatic presentation. To do this, pull the hot pan off the heat and add a small amount of brandy or ouzo. Carefully ignite the alcohol using long matches or a BBQ lighter, and serve the flaming saganaki to your guests.
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Flambé: optional, but use lemon to douse flames
Flaming saganaki is not a Greek tradition but is common in Greek-American restaurants, particularly in Chicago. If you choose to flambé your saganaki, heat your oil in a small heavy-bottomed frying pan to a medium-high heat. Place your cheese in the hot oil and fry until golden brown, then flip and fry the other side. Transfer the fried cheese to a clean pan or skillet and pour over a shot of ouzo, Greek brandy, or Metaxa, and ignite with a match or lighter. To finish, squeeze a wedge of lemon over the flaming cheese to douse the flames. Serve immediately with lemon wedges, if desired.
To flambé successfully, it is important to get the oil as hot as possible before cooking the cheese, but do not let it begin to smoke. You can also dip the floured cheese into beaten egg before frying to create a batter coating. Saganaki can be served as an appetizer, hors d'oeuvres, or as part of a meal with other mezethes or appetizers. It goes well with ouzo, wine, olives, vegetable mezethes, tomatoes, and crusty bread.
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Serving: hot, immediately, with lemon
Saganaki is a beloved Greek dish that's easy to make at home and is typically served as a starter. It is often part of a large mezze spread to share with everyone at the table before the main dishes are served.
Saganaki is always served hot and immediately after cooking, as it will become hard when it gets cold. It is best served while still melty on the inside and golden brown on the outside.
Saganaki is typically served with a squeeze of lemon and can be accompanied by a variety of other dishes and drinks. It goes well with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread. It can also be served alongside other Greek appetizers such as keftedes (Greek meatballs), dolmades (stuffed grape leaves), zucchini fritters, tzatziki, and spanakopita.
For a flaming version of Saganaki, transfer the cooked cheese to a clean sagani or skillet. Pour a shot of ouzo, Metaxa (Greek brandy), or another type of brandy over it and light it with a match or lighter. Once the flames have subsided, squeeze lemon juice over the cheese and serve immediately. This version of Saganaki is not traditionally Greek but is a Greek-American invention that began in Chicago's Greektown. It adds an important taste profile and is a great way to get a party going.
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Frequently asked questions
The pan should be heated to a medium heat. The oil should be hot but not smoking.
A small, heavy-bottomed frying pan is best. If you don't have a small pan, any frying pan will do. You can use a non-stick, cast iron, or carbon steel pan.
Use a high-quality extra virgin olive oil. Do not use vegetable seed oil as it will distort the flavour.
You should use a semi-hard cheese that won't melt in the pan. Good options include kefalotyri, kefalograviera, graviera, kasseri, feta, halloumi, pecorino, or provolone.
Fry each side for about 2 minutes or until it is golden brown.
