Dish · greek
Saganaki
A slab of firm cheese, often kasseri or kefalotyri, dredged in flour and pan fried until the outside is crisp and the center softens.
Where it comes from
Named for the small two-handled pan it is cooked in, it relies on a cheese firm enough to fry without collapsing, unlike the softer cheeses more common at the table.
What cooks argue about
The tableside flambe with brandy, lit and doused with lemon, is common in restaurants abroad, but many Greek cooks call it a theatrical add-on with no place in the plain pan-fried version.
Versions
Nobody has published a saganaki here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
kasseri
all purpose flour
olive oil
lemon