Saganaki what kind of cheese

Things happen fast, and you NEED to be ready. You want the skillet to just start smoking, not heavily smoking and olive oil evaporating. Suggest you make a batch for yourself to practice first before trying to impress your special someone. Read More. Reviews: Most Helpful.

Aimee Innes. Rating: 5 stars. Especially with some home made pita! Definitely have everything ready before you start and be careful lighting it. I once singed the hair on my arm making this. Kate Hedke. No changes. Will make again.

Jenyi McKivigan. Yes , one my favorite dishes?? Leo George McDowell. It turned out pretty good. I did not have the lemon to extinguish the fire nor the fresh parsley. So good! And easy to make. A lot of fun too Read More. This was just plain fun to make. Had everything ready to go before I started and was glad I did. My honey told me I was going to catch the place on fire. Well when it was lit on fire my smoke detector that s right above where it was done went off lol. My honey devoured almost all of this.

Thanks for The fun recipe. In many other recipes and restaurants the Saganaki is deep fried in plenty of oil, but personally I find it is simply not necessary. What we are looking for is a nice thin crispy crust and a soft and melty interior. If you choose to deep fry the Saganaki, the crust will become thicker than it needs to be and the taste from the oil will end up being overwhelming.

So shallow frying the cheese in olive oil is the way to go! Greek cheese Saganaki is best served hot while still melty on the inside. Other appetizers that you can serve alongside it are:.

And of course a Greek salad or a green salad to cut out the richness. Enjoy this delicious traditional Greek meze with a last minute squeeze of a lemon and with large chunks of crusted bread! Looking for an authentic Saganaki recipe?

Keywords: greek fried cheese, saganaki cheese, how to make saganaki, kefalograviera saganaki, pan fried greek cheese. I fell in love with this in Crete — and now I know which cheese they used. Read and weep waistline! I recently had this at a Greek restaurant that Gordon Ramsey just made over.

It was amazing! I think it adds an important taste profile. I have eaten this often in Crete, over the years, and enjoyed it most with a drizzle of honey — Yum! Question, how do you think this would work in an air fryer? With people trying to eat healthier, many are using their air fryers to cut some calories. If your air fryer can work without the paddle it should work nicely!

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. She has been active as a clinician, consultant and lecturer for 20 years, both in the U. It reminded me of one of the first times I shared this treat with my wife and children. We were on vacation in the Bahamas and right in town upstairs above a jewelry store is this quaint Greek restaurant that serves the most delicious food.

We will be enjoying Saganaki this Sunday with our Easter breakfast. Thank you. EXcellent recipe! Thanks Elena, just like the restaurant version!

We loved it! I grew up as a young child in Danville about miles south of Chicago before moving to Oregon as a teenager. I remember going to Cubs games, and going to the Parthenon with my dad.

He always ordered the saganaki. I really want to try this out at home. Saganaki is one of the best Greek dishes ever. Saganaki is one of those classic Greek dishes that should be on every Greek table! This is a great recipe. Nice work. You got the story of Flaming Cheese correct. It was a dramatic hit. So often, folk get the story wrong. Not you. Take a bow. Thanks Ken! Being from Chicago, I have first-hand accounts from my parents and friends who were there at the time.

I grew up in Chicago going to Greek restaurants and this was always a staple part of the meal. I recently made it for the first time to include lighting it on fire with brandy.

So easy, fun and delicious! My first saganaki cheese was in Pythagoria on Samos. It was in a little seaside tavernas, and it was flamed with 12 star mettaxa then doused with lemon juice. They also used course corn meal instead of flour. I had a friend, John in the 70s he had a beautiful Greek restaurant in Peoria il.

I had my first taste of saganaki. I had to stop by every other day to get my fix. It has to be flamed in brandy for my taste. My son 17 loves to make Saganaki. He has become the house specialist in frying and then adding lemon juice to it.