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; https://youtu.be/bs1YtV6jerQ
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22 Comments
My cholesterol doesn't need this. Looks awesome, though!
lots of restaurants here in southeast michigan serve saganaki, they flambé it just for fun and yell “oppa!”, it always slaps
Never heard of the cheese. I’m definitely gonna try it now
Καλή όρεξη αδερφός μου!
Lovely! Now I'll have to go make breakfast right quick.
All hail the Maillard reaction!
He didn't set it alight.
The restaurant in my hometown flambes it at the table! It's so delicious, I hope that place is still around when I go home this Christmas for the first time in nearly four years!
looks absolutely incredible
Hi Gavin, here, un Argentina we have provolone cheese, did you do that? Do you know?
If you drain the oil and flame it with brandy it's exelent too.
I learned this from an old Greek guy I cooked with early in my career.
Thanks for the video
just like obalovaný sýr a.k.a. Smažák 🙂
Γειά στα χέρια σου! Looks great! On to tyropites next?
No g’day curd nurds??
What?? You're not going to bring it out hot, pour brandy on it and set it on fire??? And douse the flames with lemon juice?? Blasphemy!!!
As the classic said: "Just perfection!" 🤤
mmmmmmmmmm cheese 🤤🤤
Had a friend that whipped this up in like five minutes, absolutely floored me. I still have dreams about it and I may not always remember my birthday, but always recall the name of saganaki!
I was never able to recreate the absolute flavor revelation I had from the Saganaki I had during a vacation in Greece in a beachside tavern. We have many greek restaurants where I live, run by actual Greeks, many great overall, but it just isn't the same Saganaki. Home made attempts were also mostly meh, probably because I've mostly tried to make it with Feta, which is about the only Greek cheese I can get here. Maybe I'll really have to make it myself entirely someday. Your reaction seems to be similar to mine on that beach over 20 years ago!
I only found this out a couple of years ago but if you rinse the cheese in cold water first it ends up more crusty. We used to egg and flour it but there is really no need, just rinse it in cold water first. OMG
I love it!!! As a Greek I approve
Try it with a little bit honey and sesame seeds…
It's fantastic
From Greece with love ❤