Food > Recipe Directory > Courses/Meal Type > Appetizers > Saganaki
Saganaki Recipe
Saganaki
In Greek restaurants the world over, this spectacular fried-cheese meze, or appetizer, is flamed at the table with shouts of "Opa!" Serve with bread and glasses of ouzo. Kefalotiri or Kefalograviera cheese are both Greek sheep's milk cheeses, the former white and sharp, the latter more yellow, softer and a little milder; both are available in Greek grocers and at most cheese shops.
Ingredients
- 2 tbsp (30 mL) all-purpose flour
- 1 slice (4 oz/125 g) Kefalotiri or Kefalograviera cheese
- 1/3 cup (75 mL) extra-virgin olive oil
- 1 tbsp (15 mL) ouzo, brandy or vodka
- 1 lemon wedge
Preparation
Spread flour on plate; press both sides of cheese into flour to coat. Discard remaining flour.
In small skillet, heat oil over medium heat until hot enough to produce small bubbles when wooden spoon is inserted into oil; fry cheese, turning once, until golden brown, 4 minutes.
Using slotted spatula, transfer to warm plate. In small saucepan, heat ouzo over high heat until steaming hot (or microwave for 10 to 15 seconds).
At table, pour ouzo over cheese and ignite. When flames subside, squeeze lemon over cheese.
- Serving(s)
- 2 to 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 125 |
| Protein | 8 g |
| Fat (total) | 9 g |
| Sat. Fat | 5 g |
| Carbohydrate | 3 g |
| Fibre | 1 g |
| Cholesterol | 33 mg |
| Sodium | 452 mg |
| Calcium | 20 % RDI |
| Iron | 1 % RDI |
| Vitamin A | 6 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 4 % RDI |
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Source
Homemakers Magazine: September 2004
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