Greek Saganaki Recipe
Saganaki is a traditional Greek dish of pan seared cheese. A large piece of cheese is coated in a fine layer of flour and pan fried in olive oil until the outsides of the cheese form a crust while the inside is soft and melted.
It is served as an appetizer and is accompanied by other appetizers like stuffed grape leaves and meatballs.
Traditional saganaki is made with graviera, a medium soft yellow cheese, and kefalotyri, a hard salty white cheese or kefalograviera which is a cross between the two.
Regional cheese choices include halloumi made from sheep and goats’ milk which is described as having a squeaky texture. This is popular in the Cypress region where halloumi is made. The Greek island of Chios prefers mastelo, a soft white goat cheese.
Saganaki is made in a thick bottom pan called a sagani pan. Anything cooked on a sagani is then called saganaki. Using just saganaki refers to the cheese version. Other types of more specifically named dishes are shrimp and sausage saganaki.
Origin and Cultural Significance
The origin story of saganaki is that it was accidentally made when a restaurant owner accidentally dropped cheese on a hot pan sometime in the 1960’s but many believe that saganaki has been a staple of Greek cuisine for much longer.
It’s more likely the origin story of flambeed saganaki, where the cheese is doused in alcohol and set on fire. This is a Chicago- Greek American addition. Cheese Saganaki is not flambeed in Greece.
Greek Saganaki Recipe
Saganaki is a traditional Greek dish of pan seared cheese. A large piece of cheese is coated in a fine layer of flour and pan fried in olive oil until the outsides of the cheese form a crust while the inside is soft and melted.
Ingredients
- Graviera cheese (block) - 110g
- Flour, (for dredging) - 2 ounces
- Oil - for frying
- Lemon - 1/2
Instructions
- Slice the cheese into smaller portions about 4x3 inches and ½ inch thick. (If cut any thinner, the cheese will melt into the pan)
- Place the cheese under running water and then dredge it into the flour, shaking off the excess flour.
- Into a small heavy-bottomed pan add some oil.
- Once the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
- Serve, immediately with a squeeze of lemon.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 393Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 54mgSodium: 360mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 16g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
