Saganaki Greek Fried Cheese Food

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

Ingredients

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

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

Ingredients

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 FRIED CHEESE

Saganaki - Greek Fried Cheese image

The authentic Greek cheese appetizer: Crunchy on the outside, melted cheese on the inside and warm.

Provided by OliveTomato.com

Categories Appetizer

Number Of Ingredients 4

Ingredients

1 tablespoon of olive oil
Flour
1 thick square slice of kefalotyri or other hard cheese
Lemon for serving

Steps:

Take the slice of cheese and dip it in cold water, then in white flour, shaking to remove excess and smoothing it with your fingers.
Heat 1 tablespoon of olive oil in a small pan under medium heat. Once hot, place the cheese in the pan and fry for about 2 minutes than flip carefully (I use a thin rubber spatula). Be careful not to let the crust slide off. Fry on the other side for about 2 minutes. The crust should be golden.
Remove from pan and place on a plate, squeeze some lemon over it and serve right away.

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

Ingredients

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!

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

Ingredients

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

SAGANAKI - (FRIED CHEESE WITH EGG)

Saganaki - (Fried Cheese With Egg) image

This recipe was adopted during the Great Adoption Feb 2005. It was picked by the Greek Cooking forum as a recipe to try out. Below you will find their comments. Thank you, ladies!

Provided by Vnut-Beyond Redempt

Categories Lunch/Snacks

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb kefalotyri (other frying cheese is welcome)
2 tablespoons butter
4 eggs
salt and pepper

Steps:

Place some butter in a round frying pan and allow to melt, be sure to heat very well.
Take the kefalotiri and cut it into chunks, then place the pieces into the pan.
When the pieces are brown on one side turn over to the other side and fry lightly.
Add the eggs to the fried cheese in the pan.
Add salt and pepper.
Cook on a low heat till the eggs are done.

Nutrition Facts : Calories 248.8, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 221.8, Carbohydrate 0.8, Sugar 0.8, Protein 12.7

SAGANAKI (GREEK FRIED CHEESE SQUARES)

Saganaki (Greek Fried Cheese Squares) image

I live next to a city that is mainly Greek restaurants and gets a lot of tourism for the Sponge Docks and just love having this appetizer!! The combination of the salty cheese, butter and lemon juice is so flavorful. Can serve it with pita bread or type of bread of your choice, or heck, just eat it plain as it is delicious.

Provided by diner524

Categories Cheese

Time 12m

Yield 100 pieces, 25 serving(s)

Number Of Ingredients 3

Ingredients

2 lbs kefalotyri cheese (can use feta or kasseri cheese)
1 cup butter
2 tablespoons lemon juice (fresh)

Steps:

Cut cheese into bite sized pieces. In a heavy skillet, fry cheese in hot butter quickly (a few seconds on each side) until golden. Arrange on a platter and sprinkle with lemon juice. Serve hot.

Nutrition Facts : Calories 185.7, Fat 16.3, SaturatedFat 10.2, Cholesterol 42.8, Sodium 416, Carbohydrate 3.1, Protein 7.2

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