Saganaki cheese

Saganaki is a popular Greek dish that is named after the pan in which it is prepared, the sagani. The term "saganaki" is a diminutive of sagani, a frying pan with two handles, which is derived from the Turkish word sahan 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). The dish is prepared by melting the cheese in the sagani and then serving it while still bubbling hot. The cheese used in saganaki is typically a hard cheese such as Kefalotyri, Graviera, or Halloumi, although other types of cheese may also be used.

History

The origins of saganaki are somewhat unclear, but it is believed to have been a staple of Greek cuisine for centuries. The dish is traditionally served in tavernas, small Greek restaurants that serve a variety of traditional dishes. The popularity of saganaki has spread beyond Greece, and it is now commonly found in Greek restaurants around the world.

Preparation

To prepare saganaki, the cheese is first cut into thick slices or slabs. These are then dusted with flour and fried in the sagani over high heat. The cheese is typically fried until it is golden brown and bubbling. It is then served immediately, often with a squeeze of lemon juice and a sprinkling of fresh herbs such as oregano or parsley.

Variations

While the traditional saganaki is made with hard cheese, there are many variations of the dish. Some versions use soft cheese such as feta, while others add ingredients such as tomatoes, peppers, or onions. There is also a version of saganaki that is flambéed at the table, known as flaming saganaki. This version is typically made with a high-proof alcohol such as brandy or ouzo, which is poured over the cheese and then set alight.

See also

• Greek cuisine
• List of Greek dishes
• List of cheese dishes

This article is a stub related to food. You can help WikiMD by expanding it!