SaganakiCourse: AppetizersCuisine: Greek, MediterraneanDifficulty: Easy
Saganaki stands out as a genuine gem among the plethora of traditional dishes, delighting both locals and visitors. This delectable dish, commonly known as “fried cheese,” is a testament to Greece’s rich culinary heritage.
Saganaki, derived from the word “saganon,” which alludes to a shallow cooking pan, is a cheese-centric dish. The star ingredient, typically a semi-hard or hard cheese like Kefalotyri or Graviera, endures a mesmerizing transformation when exposed to the sizzling pan’s heat. Before placing the cheese gently into the sizzling hot oil, it is meticulously dredged in flour to provide a protective coating.
The art of preparing Saganaki is to achieve the ideal equilibrium between texture and flavor. As the cheese begins to warm, it endures a fascinating transformation, acquiring a beautiful golden-brown crust while retaining its gooey center. This harmonious combination of crisp and buttery textures is simply irresistible to the taste buds.
The combination of ingredients that accompany the cheese elevate the dish to new heights. The addition of fresh lemon juice imparts a zesty tang, cutting through the richness of the cheese and providing a surge of acidity that is both tart and refreshing. Sprinklings of aromatic oregano and a dash of black pepper add a flavor of earthiness to the dish, enhancing the overall sensory experience.
Saganaki is traditionally served as an apéritif, and it is frequently paired with warm, crusty bread, which allows for the perfect blending of flavors and textures. As the bread is plunged into the molten cheese, the subtle sweetness of the bread combines with the saltiness of the cheese to create a symphony of flavors.
While Saganaki is widely recognized as the national dish of Greece, its appeal has transcended national boundaries and captivated international palates. With its simplicity and exquisite flavors, it has made its way onto menus all over the globe, providing a glimpse into the culinary marvels of Greece.
100g dodoni saganaka cheese or Halumi cheese
1 cup of cold water
½ cup of olive oil
1 cup of flour for breading
2 lemons cut into slices
- Moisten the Saganaki cheese with water.
- Roll in flour.
- Fry in heated olive oil on both sides for 2 minutes.
- Serve with a slice of lemon.
- Garnish with oregano
- Serve it hot.