Saganaki is a traditional Greek dish that refers to a type of fried cheese. The term "saganaki" comes from the small two-handled frying pan, called a "saghani," in which the cheese is prepared. Saganaki is a popular appetizer or meze (small plate) found in Greek and Greek-influenced restaurants around the world.
The most common cheese used for saganaki is a semi-hard, brined cheese such as Kefalotiri, Kasseri, or Graviera. These cheeses have a high melting point, allowing them to be fried without completely losing their shape. The cheese is typically cut into thick slices or wedges, dredged in flour, and then pan-fried in olive oil or butter until golden brown on the outside and warm and gooey on the inside.
Saganaki has a long history in Greek cuisine, with practices of frying cheese likely arising as a way to preserve dairy products in the hot Mediterranean climate before the advent of refrigeration. Saganaki became a popular meze or appetizer in Greek tavernas and cafes, often served flambéed tableside for dramatic effect.
In addition to the classic fried cheese preparation, there are several variations of saganaki. Some recipes call for the cheese to be baked or broiled instead of fried. Saganaki can also be made with other types of cheese, such as halloumi, a semi-hard, brined Cypriot cheese. Additions like lemon juice, ouzo (an anise-flavored Greek liquor), or a tomato-based sauce are common accompaniments.
Saganaki is typically served hot, straight from the pan, and is often accompanied by crusty bread, olives, and other meze items. The fried cheese has a crisp, golden-brown exterior and a soft, melted interior. The flavor is salty, tangy, and slightly nutty, with the specific taste depending on the type of cheese used.