Saganaki Fried Greek Cheese- Delicious Recipe Ever: Saganaki is a Greek appetizer that is very well-liked. It is made up of pan-seared Greek cheese and is served along with lemon wedges. At the same time as it is nicely melted on the inside, it has a crunchy outside. A tiny sample of this classic Greek dish may be enjoyed at the beginning of a meal as a way to share it with others around the table.
Saganaki Fried Greek Cheese- Delicious Recipe Ever
- At a great number of Greek restaurants, the saganaki is a dish that steals the show, and it often comes at your table while it is still sizzling in the pan.
- Just before serving, the server will proceed to ignite it on fire with the assistance of ouzo.
- This is a fairly dramatic phase that adds to the whole experience. The term “flaming Greek saganaki” comes from the last phase in the product’s presentation, which is what gives it its moniker.
- In this recipe for saganaki, the table side show is completely optional, but it is surprisingly simple to do!
- I have no doubt that this festive meal, which is a savory rendition of our much-loved saganaki made with feta, honey, and sesame, will rapidly become the most requested dish at your dinner gatherings.
- If you are as passionate about melted Greek cheese as I am, you may want to give both of these dishes a go.
Also Read: Classic Key Lime Pie Recipe – Step by Step Guide
Ingredients
- 1 (8 ounce) block semi-hard cheese like kefalotyri, graviera, or pecorino (see note)
- All purpose flour, for coating
- Freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 small lemon, cut into wedges
- ½ ounce brandy or ouzo, to flambé (optional)
Instructions
- Get the cheese ready. Cut the cheese into two-and-a-half-inch-thick pieces with a sharp knife. Before you eat, rinse each slice with water that is room temperature and pat it dry a little. (This will help the cheese and flour stick together.)
- Cover the cheese with flour. Put flour on a plate with an edge and season with black pepper. Cover both sides of the two pieces of cheese with flour.
- Cook the cheese. Put the olive oil in a nonstick pan and heat it over medium-low heat. When the oil is hot but not burning, carefully put the slices next to each other in the pan. For a few minutes, until the bottom is golden brown, fry the cheese in a pan. Turn down the heat a bit so it doesn’t brown too quickly. Turn the cheese over and cook it until the other side is golden brown.
- Finish up and serve. Add some lemon juice to the cheese, and then serve right away. Take the pan off the heat to flambé the cheese. Carefully light the fire after pouring the brandy into the pan. Add some lemon juice and enjoy after the booze burns off.
Notes
- If you use feta cheese, it will cook faster. Carefully watch it and remove from the heat as soon as it turns golden brown.
- We recommend getting a block of cheese (about 4×4 inches) instead of a cube. Doing this will let you cut it into two thick pieces that are the same thickness. Another option is to ask the cheesemonger to cut the block into two slices that are each ½ inch thick and hold 4 ounces of cheese. With four triangles, you can make four separate servings. Each slice can be cut into two triangles.
Nutrition
- Calories: 136.3kcal
- Carbohydrates: 2.5g
- Protein: 0.4g
- Fat: 13.6g
- Saturated Fat: 1.9g
- Polyunsaturated Fat: 1.4g
- Monounsaturated Fat: 9.9g
- Cholesterol: 0.3mg
- Sodium: 3.8mg
- Potassium: 37.7mg
- Fiber: 0.8g
- Sugar: 0.7g
- Vitamin A: 7IU
- Vitamin C: 14.3mg
- Calcium: 9.8mg
- Iron: 0.2mg
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