Best 20 Saganaki Recipes

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Saganaki, a classic Greek dish, is a crowd-pleaser that combines salty, crispy cheese with a zesty lemon sauce. This versatile dish can be prepared in various ways, each offering a unique twist on the traditional recipe. From the classic pan-fried saganaki to the oven-baked version and the indulgent shrimp saganaki, this article presents a collection of delectable saganaki recipes that cater to diverse preferences. Whether you're a cheese enthusiast, a seafood lover, or simply seeking a flavorful appetizer or main course, you'll find a saganaki recipe here that tantalizes your taste buds.

Here are our top 20 tried and tested recipes!

FLAMING GREEK CHEESE (SAGANAKI)



Flaming Greek Cheese (Saganaki) image

This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 13m

Yield 2

Number Of Ingredients 7

1 (4 ounce) package kasseri cheese
1 tablespoon water, or as needed
¼ cup all-purpose flour, or as needed
1 tablespoon olive oil
2 tablespoons brandy, at room temperature
½ lemon, or to taste
1 tablespoon freshly chopped Italian parsley

Steps:

  • Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
  • Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
  • Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g

GREEK SAGANAKI



Greek Saganaki image

Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.

Provided by Elizabeth Chorley

Categories     Appetizers and Snacks     Cheese

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
½ cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

Steps:

  • Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
  • Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
  • Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 18.5 g, Cholesterol 97 mg, Fat 20.4 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 9.8 g, Sodium 655.5 mg, Sugar 4.9 g

SHRIMPS SAGANAKI (GREEK RECIPE)



Shrimps Saganaki (Greek Recipe) image

This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.

Provided by MURDERSHEWROTE

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

1 pound medium shrimp, with shells
1 onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
¼ teaspoon garlic powder
¼ cup olive oil
1 (8 ounce) package feta cheese, cubed
1 pinch salt and pepper to taste

Steps:

  • Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
  • Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
  • While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
  • When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g

SAGANAKI (FRIED CHEESE) GREEK STYLE



Saganaki (fried Cheese) Greek Style image

This is wonderful to serve as an appetizer, serve lots of lemon wedges and I like crisp Pita Bread Pieces. If you cannot get the Greek cheese you may in a pinch use Italian Provolone - I had to use this because I didn't plan far enough ahead to get the good Greek Cheese. Evelyn/Athens posted a link to this recipe (off Zaar) and when I searced Recipezaar I could not find one like this. Thanks Evelyn. The recipe is simple and very good.

Provided by Bergy

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb kasseri cheese or 1 lb graviera cheese
flour (for dredging)
1/2 cup olive oil (or less)
2 lemons, cut into wedges

Steps:

  • Cut the cheese into strips 2 " wide and 1/2" thick.
  • Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
  • Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
  • Remove dab with paper towels and serve immediately with lemon wedges.

SAGANAKI (GREEK FLAMING CHEESE)



Saganaki (Greek Flaming Cheese) image

Absolute delicious appetizer and simple to make at home. Greek cheese is Kasseri, but you can substitute with a chunk of provolone...perfect

Provided by Monika Rosales

Categories     Cheese Appetizers

Time 15m

Number Of Ingredients 6

8 oz kasseri cheese or provolone
1/4 c flour
1/2 large lemon
1 oz brandy
water
1 tsp olive oil

Steps:

  • 1. Dip the block of cheese in water to moisten.
  • 2. lightly cover all side with the flour.
  • 3. In a sauté pan drizzle with olive oil, and fry about 2-3 mins on each side on medium heat...till brown and crusty.
  • 4. Turn off heat..pull pan aside, pour the brandy around the cheese and carefully set on fire with a match or a long lighter...simply turn off with the squeeze of the lemon. Enjoy your flaming Greek cheese! OPA

SHRIMP SAGANAKI



Shrimp Saganaki image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 12

1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
Salt and pepper
Dried oregano, optional
Crushed chili flakes
1 1/2 ounces ouzo (see Cook's Note)
1/4 cup dry white wine
1 (16-ounce) can crushed tomatoes
1 teaspoon olive paste
1/2 cup crumbled feta cheese

Steps:

  • Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
  • Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

PRAWN SAGANAKI



Prawn Saganaki image

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Provided by Angie

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
½ cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
1 ½ pounds prawns, peeled and deveined, tail on
½ cup crumbled Greek feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
  • Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
  • Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
  • Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g

EASY GREEK SHRIMP SAGANAKI WITH FETA CHEESE (Γαριδες Γιουβετσι)



Easy Greek Shrimp Saganaki with Feta Cheese (Γαριδες Γιουβετσι) image

An easy appetizer to make as part of a Greek meze spread

Provided by Marilena Leavitt

Categories     Appetizer

Time 25m

Yield serves 6

Number Of Ingredients 11

4 TBSP. olive oil
½ med. onion, finely chopped
3 med. cloves of garlic, minced
3 med. very ripe, fresh tomatoes, seeded & chopped
¾ tsp. sea salt
¼ tsp. freshly ground pepper (or more)
¼ cup dry white wine
2 TBSP. tomato paste
3 TBSP. flat leaf parsley, finely chopped
1 lb. large raw shrimp, tails on, shelled & deveined (about 30 shrimp/lb.)
3-4 oz. Greek feta cheese, crumbled (this comes to about ¾ of a cup)

Steps:

  • Preheat oven to 400˚F.
  • Heat an ovenproof skillet, (cast iron pan would work great here) over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste (if using--see note) and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
  • If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta cheese over the top. Place in the hot oven on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
  • Serve with plenty of crusty bread to sop up the sauce!

SAGANAKI (FLAMING GREEK CHEESE) OOMPA! DANGEROUS AND DELICIOUS!



Saganaki (Flaming Greek Cheese) Oompa! Dangerous and Delicious! image

I love to make this appetizer and when I find a good Greek cheese, you can bet it is on my menu! This is a very impressive appetizer. If you can not find a good Greek cheese as listed, you can also use Romano, but the Greek cheeses are great if available. You can get about a 1/2 lb chunk, or however big you need it to serve per...

Provided by Deb Crane

Categories     Other Snacks

Number Of Ingredients 7

hard greek cheese; - kasseri, graviera, or kefalotyri
olive oil
2 Tbsp mlk
1 oz brandy
flour
1 egg
1/2 lemon

Steps:

  • 1. Heat thin layer of olive oil in frying pan (until tiny bubbles begin to rise)
  • 2. Beat egg and milk together. Dip cheese in egg mixture and then into flour.
  • 3. Fry until golden brown (appox. 3-5 minutes per side)
  • 4. Place on a metal plate. Bring over to your guests who will be wowed. :) Pour the brandy over the cheese and light it as you say Oompa! (Careful, it flames up high!) To put out flame, squeeze lemon over the cheese after the flames settle a bit. Bon Appetit!

FLAMING CHEESE (GREEK SAGANAKI)



Flaming Cheese (Greek Saganaki) image

Greek restaurants famous Flaming Cheese. The hard Greek cheese can be found in Greek or Middle Eastern grocery stores and gourmet food shops.

Provided by Deb Mattson

Categories     Greek

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

kasseri cheese
salt & freshly ground black pepper
2 cups brandy
1 cup flour
4 tablespoons butter, softened
2 lemons, juice of
8 pita bread, brushed with olive oil and grilled
1 cup kalamata olive

Steps:

  • 1 Season both sides of cheese with salt and pepper. Place cheese in shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours.
  • 2 Season flour with salt and freshly ground pepper.
  • 3 Remove cheese from dish, reserve 1/4 c brandy. Dredge cheese in seasoned flour coating completely.
  • 4 In a large saute pan over medium heat, melt butter.
  • 5 Pan fry cheese 2 minutes per side. Add reserved brandy and carefully flame the brandy, shaking pan back and forth several times.
  • 6 Add lemon juice.
  • 7 Remove cheese from pan and serve with pita bread and olives.

SAGANAKI



Saganaki image

Provided by Food Network

Time 10m

Yield 1 serving.

Number Of Ingredients 6

3 slices hard, Greek, sheep cheese*, 2-inches by 2-inches, 1/4 to 1/2-inch thick
Flour for breading
Olive oil for frying
2 tablespoons ouzo
1 lemon, halved
* Vlahotyri (sheep and goat cheese) or Kefalograviera

Steps:

  • Dip the cheese slices in cold water, then flour them lightly.
  • Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
  • Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately.
  • Suggested drink: Kourtakis Retsina of Attica

GARIDES SAGANAKI (GREEK SHRIMP WITH FETA)



Garides Saganaki (greek shrimp with feta) image

Make and share this Garides Saganaki (greek shrimp with feta) recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs raw large shrimp
1 teaspoon oregano
1/2 cup lemon juice
salt and pepper
1 clove garlic
2 cups butter
1 lb feta cheese, crumbled
3/4 cup cream
1 cup chopped green onion
1 small tomatoes, chopped

Steps:

  • Peel and devein shrimp.
  • Sprinkle with lemon juice and garlic set aside.
  • Melt butter in large skillet.
  • Saute garlic green onion and tomato.
  • Add shrimp and season with oregano salt and pepper to taste.
  • Turn shrimp frequently and saute until pink.
  • Add feta cheese and cream.
  • Bring to boil and cook 3 to 4 minutes.
  • Remove shrimp carefully to casserole.
  • Spoon cheese mixture over shrimp.
  • Serve with rice.

HALLOUMI SAGANAKI



Halloumi Saganaki image

Halloumi is pan-fried in olive oil and finished with fresh lemon juice and dried oregano for a tangy, salty, and savory meze. Serve with crusty bread for mopping up the pan juices.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 15m

Yield 4

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 (8.8 ounce) package halloumi cheese, cut into 8 slices
1 large lemon, juiced, or more to taste
2 pinches dried oregano

Steps:

  • Heat olive oil over medium heat in a large skillet big enough to fit all halloumi slices.
  • Once oil is hot but not smoking, add halloumi. Cook until well browned on the bottom, about 4 minutes. Flip and cook the other side until browned, about 3 minutes. Pour lemon juice over browned halloumi and let reduce slightly.
  • Remove from heat and sprinkle with oregano. Serve hot.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 4.9 g, Cholesterol 46.8 mg, Fat 22.5 g, Fiber 1.5 g, Protein 13.6 g, SaturatedFat 10.3 g, Sodium 687 mg

GREEK FETA SAGANAKI



Greek Feta Saganaki image

Saganaki is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep's milk. Delicious regional variations include the use of Formaella cheese in Arachova and cheese in Cyprus. In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of "Opa"). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the "Flaming Saganaki" is usually attributed to Chicago restaurateur Chris Liakouras. What we're going to be making is a pan-fried version with slices of ripe tomatoes.

Provided by tha ARTIST

Categories     Cheese

Time 10m

Yield 8 slices, 2-8 serving(s)

Number Of Ingredients 8

8 ounces feta cheese
1 egg
1 teaspoon oregano
1/2 cup flour, all-purpose
2 tablespoons olive oil
2 large tomatoes, sliced
dried leaf basil, for decorational effect
salt & pepper, to taste

Steps:

  • Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
  • In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
  • In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
  • Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
  • Enjoy!

OVEN ROASTED SAGANAKI



Oven Roasted Saganaki image

Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common. A saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or small au gratin dishes. Taken from Nancy Gaifyllia, former About.com Guide.

Provided by alligirl

Categories     Cheese

Time 20m

Yield 1 ramekin, 2 serving(s)

Number Of Ingredients 5

1 slice of firm feta cheese, approximately 1/2 inch thick
1 tablespoon olive oil
fresh ground pepper
dried greek oregano
pita bread, wedges (toasted)

Steps:

  • Preheat the oven to 375°F (190°C).
  • Place the slice of feta cheese in a small oven-proof serving dish.
  • Sprinkle the oregano over the cheese and add a grind of black pepper; drizzle with olive oil.
  • Cook for 12-15 minutes depending on the thickness of the cheese slice, and serve hot with pita wedges.

Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 0.1

SHRIMP SAGANAKI (GREEK SHRIMP)



Shrimp Saganaki (Greek Shrimp) image

This spicy tomato sauce, salty feta cheese and succulent shrimp combo is so good! The recipe calls for Ouzo, which is a Greek anise flavored liqueur. Although you do not taste the ouzo in the final product, unless you use a lot of it, it adds that something to the dish that just makes it better.

Provided by Marsha Gardner

Categories     Seafood

Time 10m

Number Of Ingredients 11

4 Tbsp olive oil, extra virgin
1 c onion, chopped
1/2 tsp red pepper flakes
3 clove garlic, chopped
1 tsp oregano, dried
2 c tomato, chopped
1/8 c ouzo (optional)
1 lb shrimp
kosher salt and freshly ground black pepper to taste
1 handful parsley, chopped
3/4 c feta cheese, crumbled

Steps:

  • 1. Heat the oil in a pan. Add the onion and saute until soft, about 5 minutes. Add the red pepper flakes and garlic and saute for 30 seconds.
  • 2. Add the tomato, oregano and ouzo and simmer until the sauce thickens, about 5 minutes. Add the shrimp and simmer for 30 seconds per side. Remove from heat and stir in the parsley.
  • 3. Transfer to a baking dish and top with the feta cheese. Bake in a preheated 425-degree oven until the sauce is bubbly, about 10 minutes.
  • 4. Must be served with a great bread to sop up all the luscious tomato and feta sauce.

MUSSELS SAGANAKI



Mussels Saganaki image

This delicious Greek dish makes a wonderful presentation and has a sauce to die for. Though many people are familiar with Flaming Cheese Saganaki, there is no flaming involved in this dish! The word saganaki refers to the utensil used to cook the food in. It's a two-handled frying pan used for cooking a wide range of meze, since it can be transferred from range to table. I personally like this served in a beautiful, hand-thrown and glazed ceramic bowl.

Provided by Jostlori

Categories     Mussels

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs black mussels
1/2 cup dry white wine
3 sprigs fresh thyme
1 bay leaf
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
14 ounces ripe tomatoes, peeled and very finely chopped
2 tablespoons tomato paste
1/2 teaspoon sugar
1 tablespoon red wine vinegar
2 1/4 ounces feta cheese, crumbled
1 teaspoon fresh thyme leave

Steps:

  • Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
  • In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
  • Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
  • Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
  • Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
  • Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.

CYPRIOT FRIED HALOUMY CHEESE (SAGANAKI HALOUMI)



Cypriot Fried Haloumy Cheese (Saganaki Haloumi) image

With gluten free option. A very quick to prepare tasty meze. We enjoy this as a delicious breakfast item or it could always be a snack! I serve it with pita bread but a crusty bread would be very good. Modified from The Complete Middle East Cookbook by Tess Mallos, Cyprus section.

Provided by UmmBinat

Categories     Breakfast

Time 8m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

8 ounces haloumy cheese (or 250g called "haloom" in Arabic)
flour, for coating (To be gluten free I use a mix of white rice flour and half the amount of tapioca starch)
olive oil (best to use unrefined)
1 lemon, cut in wedges
crusty bread (or pita bread or to be gluten free, rice crackers)

Steps:

  • Cut cheese into 1/4 inch slices, dip in water and dredge in flour if desired (I do like it this way).
  • Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
  • Squeeze some lemon on top and serve with rest of the lemon wedges and a crusty bread or some pita to dip into the lemon flavoured oil.

Nutrition Facts : Calories 192.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 36.4, Sodium 549, Carbohydrate 6.1, Fiber 0.4, Sugar 0.4, Protein 11.3

CLASSIC SAGANAKI WITH OLIVES AND LEMON



Classic Saganaki with Olives and Lemon image

Categories     Cheese     Olive     Appetizer     Fry     Lemon     Bon Appétit

Yield Makes 4-6 servings

Number Of Ingredients 8

1 8-ounce package kasseri cheese or Pecorino Romano, cut into 1/2-inch-thick rectangular slices
All purpose flour
3 tablespoons (about) olive oil
1/2 lemon
1 tablespoon chopped fresh oregano
tomato wedges
pita wedges
Kalamata olives

Steps:

  • Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates.
  • Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.

GREEK SALAD WITH SAGANAKI



Greek Salad with Saganaki image

Provided by The Hearty Boys

Categories     side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 38

3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced

Steps:

  • Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
  • Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
  • Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
  • Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
  • Preheat the broiler.
  • Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
  • Preheat the broiler.
  • Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.

Tips:

  • Choose the right cheese: Traditionally, saganaki is made with kefalotyri, a hard, salty cheese that melts well. You can also use other hard cheeses, such as Parmesan, Romano, or Gruyère.
  • Use a non-stick skillet: This will help prevent the cheese from sticking and burning.
  • Heat the skillet over medium heat: This will help the cheese melt evenly.
  • Cook the saganaki for 2-3 minutes per side: This will give it a crispy crust and a gooey center.
  • Serve the saganaki immediately: It is best enjoyed hot and bubbly.

Conclusion:

Saganaki is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be customized to your liking. Whether you prefer it simple or topped with your favorite ingredients, saganaki is sure to please everyone at the table.

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