Delicious Saganaki or Fried Greek cheese
A warming appetizer for those cold winter nights or a tasty addition to your “Meze” table, this dish is a classic loved by all.
I personally use Kasseri cheese, but you can also use Graviera, Kefalograviera, Kefalotyri or even Halloumi (Cypriot cheese). You can find the recipe for Halloumi here. In general, any yellow medium firm cheese would work such as Provolone.
Some prefer the more melted version like the one below but the delicious end result is the same.
In some Greek restaurants in the US, but not so much in Greece, the waiters will bring the Saganaki to your table, pour some Metaxas brandy and ignite it in front of you with a loud and clear “Opa!”
By the way, the word saganaki is not a “type” of cheese but rather the name of the small round frying pan that is used to cook the cheese. This is the one I use.
For those of you who are not aware, “Opa!” is a Greek exclamation word -it is a way to express happiness and joy.
Flaming Cheese/Saganaki
Ingredients
One or two half inch slices of Kasseri Cheese
3 tablespoons olive oil
2 tablespoons flour
Oregano (optional)
1 lemon cut in eights
Instructions
- Slice a half inch thick block of Kasseri (or any other cheese you have selected). Sprinkle it with water and dredge it with flour.
- Heat the olive oil in the "saganaki" pan.. Once the oil is hot add the cheese and fry it until it turns a nice golden brown color. Quickly flip and cook the other side.
- Sprinkle it with Oregano (optional), and serve with a slice of lemon.
- For a fun twist, sprinkle it with a little Metaxas brandy and light it on fire while bringing it to the table.
Notes
The word “Opa” is a Greek exclamation word -it is a way to express happiness and joy. Yannis
October 2013
Gina
I love to share my passion of Greece and to promote Hellenism all over the world through it's culture, history, cuisine and magnificent destinations.
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