Greek – Saganaki – theEatLand

Saganaki is a popular Greek appetizer that typically refers to a dish where cheese is fried in a small pan, called a saganaki pan, until it forms a crispy, golden crust. The most famous version is made with kefalotyri or halloumi cheese, but other cheeses like graviera or manouri can also be used. The dish is often served with a squeeze of lemon and sometimes flamed with ouzo or brandy for added flair.

Key Ingredients:

Cheese (kefalotyri, halloumi, graviera, or manouri)
Flour (for coating the cheese)
Olive oil (for frying)
Lemon (for serving)
Ouzo or brandy (optional, for flaming)

Cooking Method:

The cheese is cut into thick slices and coated lightly with flour.
It is then fried in olive oil until golden and crispy on the outside while remaining soft on the inside.
Once fried, the cheese is often served hot with a squeeze of lemon and occasionally flamed for a dramatic presentation.

Flavor Profile:

The outer layer is crispy and savory, while the inside remains mild, salty, and rich from the cheese. The lemon adds a bright and tangy contrast.

Serving Suggestions:

Saganaki is typically served as an appetizer or meze alongside pita bread, olives, and Greek salad. It pairs well with white wine or ouzo.

Cultural Significance:

Saganaki is a beloved part of Greek meze culture and is often shared in a group as a starter to larger meals. The dish is simple, yet it highlights the rich flavor of Greek cheeses and the technique of frying.