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Recently, a popular food guide platform compiled a list of the 10 best cheese dishes from around the world; while delicacies like Svrljiški belmuž, cacio e pepe and Khachapuri acquired prominent positions, what took the winner's title was a Greek dish called Saganaki. Though simple in design this Mediterranean appetiser has to be prepared very meticulously.
Saganaki is named after the small, two-handled frying pan, called a "saganaki," used to cook it. Most commonly, it refers to a lightly fried cheese dish, where a slice of firm, aged cheese such as Kefalotyri, Kefalograviera, or Halloumi is dusted with flour, seared in olive oil, and served immediately. The dish originated in Greece but has since become a favourite in Mediterranean and Middle Eastern cuisines.
Saganaki cheese is loved for its contrast of textures: crispy and golden on the outside while remaining creamy and soft on the inside, creating a delightful flavour experience in every bite.
Saganaki is as much about the taste as it is about the presentation. Traditionally, it’s flambéed tableside with a splash of brandy or ouzo, which is then ignited to create a show-stopping flame. The fire is quickly doused with a squeeze of lemon, producing a smoky, tangy aroma that enhances the taste of the dish. This dramatic preparation has made saganaki a popular spectacle in Greek restaurants worldwide.
The citrus also adds brightness to the rich, salty cheese, balancing the flavours perfectly. Different types of cheese can be used for saganaki, but they all share a common trait: the ability to hold their shape under high heat. Traditional options like Kefalotyri and Kefalograviera are favoured in Greece for their briny, sharp flavours.
In areas where these are unavailable, Halloumi, Kasseri, or even a firm Feta can serve as suitable substitutes. The choice of cheese varies by region and can significantly influence the flavour profile of the dish, making each version unique.
The popularity of saganaki has grown beyond Greece’s borders, and it is now featured in many Mediterranean-inspired menus worldwide. Its appeal lies in its simplicity and the universal love for melted cheese.
Food lovers appreciate saganaki’s adaptability to different culinary contexts, from casual gatherings to elegant dining settings. Its inclusion in various international cuisines also speaks to the global appeal of Greek flavours and techniques, as well as the desire for authentic experiences
How Is It Made?
Preparing saganaki is simple yet requires attention to detail to achieve the perfect sear without burning the cheese. A slice of cheese is dredged lightly in flour, which helps create a crispy crust when fried. Olive oil is heated in a small pan until shimmering, and then the cheese is placed in the pan. It only needs a minute or two on each side to reach the desired golden-brown colour.
Timing is crucial, as overcooking will cause the cheese to melt too much and lose its shape while undercooking will prevent the formation of the crispy exterior that characterizes saganaki.
In addition to the traditional flambéed version, there are several variations of saganaki. Some recipes include herbs like oregano or thyme, which add a fresh and aromatic layer to the dish. Others may feature a drizzle of honey or fig jam, adding a sweet contrast to the saltiness of the cheese.
This sweet-savoury combination has become increasingly popular in modern interpretations and has also lent it a gourmet appeal.
In Greek culture, saganaki is more than just a dish; it’s an experience that brings people together. Traditionally served as a meze or appetizer, it’s meant to be shared among friends and family, usually accompanied by crusty bread and a glass of ouzo or wine. Whether enjoyed at a seaside taverna in Greece or a bustling restaurant abroad, saganaki captures the essence of Greek hospitality.
For those looking to recreate saganaki at home, sourcing the right cheese is essential. While Kefalotyri and Kefalograviera are ideal, they can sometimes be challenging to find. Halloumi and Feta offer excellent alternatives and are more widely available. Olive oil is preferable for frying, as it complements the Mediterranean flavor profile, but any high-heat oil will suffice. Additionally, using a cast-iron or stainless-steel pan is recommended to ensure even cooking and achieve that coveted crispy crust.
