Have you ever eaten saganaki?

Lliam
Have you ever eaten saganaki?



I had some at a Greek restaurant in Los Angeles once as an appetizer. It was delicious.
I've never tried making it, but I might if I could find some good Greek cheese.

"The cheeses which are used in Greece to make traditional Greek saganaki are graviera, kefalograviera and kefalotyri. They are all medium hardness yellow cheeses with a mild nutty flavour. If you can find one of these at your local deli, go for it! You will also find regional variations which may use Cypriot halloumi or mastello from the island of Chios.

If you can’t find the above traditional Greek cheeses, just remember that it is particularly important for the cheese to be firm enough to hold-up well against the heat and not fully melt while being fried. It also needs to be soft enough for the inside to become nicely gooey and stringy. Based on my experience, ideal alternative cheeses for saganaki are thick slices of Monterey Jack, provolone and young Pecorino.

Cover the surface of the cheese with cold water. Dip it in a bowl of water or place under running water.
Dredge the cheese in flour shaking of any excess
Pan fry (shallow fry) with olive oil in a pan warmed up to medium heat. Don’t forget to flip it over to become golden on both sides."

I imagine that adding some seasonings to the flour could be tasty, too. I don't know... onion powder, garlic powder, maybe a bit of dried oregano. A person could get creative.

Have you ever eaten saganaki?
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