El saganaki debe su nombre a la sarten de dos asas donde se prepara este queso frito crujiente por fuera y fundido por dentro. Es meze obligatorio en tabernas portuarias de Salónica y Atenas. El grito ritual de opa al flambear con ouzo es espectaculo turistico reciente, pero el queso frito es tradicion centenaria.
Mediterranean
fried cheese saganaki
Fried cheese saganaki from Greece: traditional step-by-step recipe, with chef tips and clear timings.
- Greece
- Main course
- Vegetarian
- Light
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 18 g
- Fiber 1 g
- Carbohydrates 14 g
- Fat 24 g
- Sodium 920 mg
Story behind the dish
Preparation
Fried cheese saganaki is a preparation from Greece with easy difficulty. Reserve about 18 minutes in total (10 for mise en place and preparation, 8 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of graviera or kefalotyri cheese.
- Have ready: 80 g of wheat flour.
- Have ready: Olive oil for frying.
- Have ready: 1 lemon cut into quarters.
- Have ready: Freshly ground black pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the cheese into rectangular portions of 1
Cut the cheese into 1.5 cm thick rectangular portions.
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Lightly moisten each piece in cold water and coat in flour…
Lightly moisten each piece in cold water and coat in flour, pressing well.
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Heat oil in a non-stick frying pan over medium-high heat.
Heat oil in a nonstick skillet over medium-high heat.
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Fry the cheese for 2 minutes per side until golden brown and melted in the center.
Fry the cheese for 2 minutes per side until golden crust and melted center. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and transfer to a hot plate.
Drain on absorbent paper and transfer to a hot plate.
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Squeeze lemon generously and sprinkle oregano and pepper.
Squeeze lemon generously and sprinkle with oregano and pepper.
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Serve immediately with hot pita before the cheese hardens.
Serve immediately with hot pita before the cheese hardens.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with halloumi cheese for a firmer texture.
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