Saganaki - Greek Flaming Cheese OPA | Christine Cushing
Every time you hear ' Opa' in a Greek restaurant, this very popular dish - Flaming Cheese or Saganaki - is coming out. I show you what kind of cheese to use to make it at home and tell you the difference between Kefalograviera and Kasseri options. This 5 minute preparation gives you a slightly chewy, salty and hot cheese appetizer that is a favourite in Greece and all over the world. I suggest using Extreme caution when flaming at home and that in Greece they usually don't flame it.
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#Saganaki #flamingcheese #greekfood
GreekFoodTv☼ Saganaki - Pan-Fried Cheese
Saganaki is cheese sauteed in butter or olive oil, an irresistible classic Greek meze and taverna special. Learn to make it by following Diane's easy recipe. Make sure to serve a fresh Greek salad with this. Serve saganaki at the start of a meal as a meze or appetizer. Squeeze antioxidant-filled lemons over it to counter the fattiness.
½ pound kefalotyri cheese or any hard, yellow Greek cheese, even feta and haloumi cheese
Warm water
All-purpose flour, as needed
Pepper, to taste (optional)
¼ cup olive oil or butter
2 lemon wedges for garnish
1. Cut the cheese into a square, about 4X4 inches (10X10 cm) and 1 -- 1 ½ inches (3-4 cm) thick.
2. Dip the cheese in a bowl of warm water.
3. Dredge the cheese in flour (seasoned with pepper, if desired) on both sides. Dip in warm water again.
4. Heat olive oil or butter over medium heat almost to the smoking point and add the cheese. Flip to pan-fry on the other side as well, until golden brown.
5. Serve hot with lemon wedges on the side.
Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled round pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.
Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.
Saganaki (Greek σαγανάκι)(meaning flaming cheese, sometimes translated as fried cheese) is a salty and aromatic cheese-based Greek appetizer of fried or grilled cheese.
The cheese used is usually Kefalograviera, Kasseri, Kefalotyri, or sheep milk Feta cheese. Regional variations include the use of Formaella cheese in Arachova and Halloumi cheese in Cyprus.
Related saganaki recipes include shrimp saganaki (Greek γαρίδες σαγανάκι) and mussels saganaki (Greek μύδια σαγανάκι), which are typically Feta-based and include a spicy tomato sauce.
In some United States and Canadian restaurants, after being fried, it is flambéed at the table (typically with a shout of opa!) and the flames then extinguished with a squeeze of fresh lemon juice. This practice reportedly originated in the 1960s at The Parthenon restaurant in Chicago's Greektown
This is the Greek Food Channel
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store's selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive.
Making Saganaki Cheese
Saganaki is so simple to make!
1. Acquire some Graviera, Kefalograviera or Kefalotyri. Cut into 2.5 cm or 1-inch slices.
2. Coat in flour, then shallow fry in olive oil over medium heat.
3. Turn once when browned on the bottom. Make sure they don't stick to the pan.
4. Serve hot with a slice of lemon. Enjoy!
How to make Graviera so you can make your own Saganaki;
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Greek Cheese Saganaki (Feta) | Nolyns Kitchen
Today a new video: Saganaki made with the Greek cheese Feta. Saganaki is the Greek name for fried cheese. You get an amazing golden brown crust with the melted cheese in the inside. To give this dish the best taste you need to use a little bit of lemon on top. You can use this dish as a appetizer! This Saganaki recipe will give you the best result!
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To make this Saganaki you need Greek Cheese. The Greek cheese you can use are feta, graviera, Kefalotiri or Kefalograviera. You can of course use other cheeses, but to make a Greek appetizer you want to use the cheese from that region. Homemade Saganaki will take you a couple of minutes. You want the two outside layers with a nice brown color and the inside melted. This is the best Saganaki recipe. You will never forget how to make Saganaki after watching this video. If you like this video I really appreciate an reaction or feedback on the video! For the ingredients and instructions you need to scroll a little bit further down!
#saganaki #greeksaganaki
Shoppinglist
200 grams of feta cheese
20 grams of all purpose flour
1 lemon
Olive oil
◾Instructions
1. Unpack 200 grams of feta cheese.
2. Dip the feta cheese in a bowl with water.
3. Cover the feta cheese with a layer of flour.
4. Fill the pan with oil - medium heat.
5. Turn the cheese when the baking side is golden brown.
6. Take the cheese out when its nice golden brown on both sides.
7. Add lemon juice on top of the Saganaki.
⏱️Timestamps
0:00 - Intro
0:10 - Unpack fetta cheese
0:17 - Dip the feta cheese in water
0:34 - Layer of flour
1:07 - Fill a pan with oil
1:37 - Baking
1:49 - Plating
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