Saganaki: Pan-Seared Greek Cheese
In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee)
Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.
Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.
If you can’t find the 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 experience, ideal alternative cheeses for saganaki are thick slices of Monterey Jack, provolone and young Pecorino.
FMM: I think this would also be good on a salad and would add protein.
Saganaki: Pan-Seared Greek Cheese
from http://greekfood.about.com/
1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)
1/2 cup of olive oil [you may not use all of it]
2/3 cup of flour for dredging
2-3 lemons, quartered
Cut the cheese into slices or wedges that are [at least] 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat [a little of] the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.
Serve with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread.
Yield: 6 servings
Notes:
If desired, the cheese can be dipped into beaten egg (after the flour).
If you enjoy a little pepper, add some fresh ground black pepper to the flour before dredging the cheese.
Feta Saganaki
from https://www.foodandwine.com/
Feta Saganaki is a classic Greek appetizer of pan-fried cheese, and this version developed by Greek chef Argiro Barbarigou adds a toasted sesame seed crust for extra crunch and a nutty flavor. Thick slices of firm feta get a quick dredge in flour and egg, then a coating of white and black sesame seeds before they’re fried in olive oil until golden. A drizzle of honey right before serving balances feta’s briny notes and is the final touch that makes the whole platter disappear fast.
A quick chill in the freezer is the key move: It helps the sesame coating adhere so it doesn’t shed in the skillet, and it gives you a more even, intact crust. Choose a firm Greek feta if you can; it holds its shape best and turns luscious as it warms. Serve immediately, while the outside is crackly and the inside is still hot and creamy. Pair with lemon wedges, warm pita, or sliced cucumbers and tomatoes.
1 cup white sesame seeds
1/4 cup black sesame seeds
3 tablespoons all-purpose flour
2 large eggs
1 teaspoon water
1 (1-pound) block firm Greek feta cheese, patted dry and cut into 1/2-inch-thick slices
Extra-virgin olive oil
Honey, for drizzling
Stir together white and black sesame seeds in a medium bowl until well combined. Place flour in a separate medium bowl. Beat eggs and 1 teaspoon water in a third medium bowl until well combined. Set aside.
Line a baking sheet with parchment paper. Working with 1 feta slice at a time, dredge feta in flour, shaking to remove excess. Dip in beaten egg mixture, letting excess drip off. Roll in sesame mixture, turning to coat and patting to adhere. Transfer coated slices to prepared baking sheet. Chill in the freezer for 15 minutes. Discard any remaining flour, sesame seeds, and egg mixture.
Cover bottom of a large skillet with oil (about 1/2 cup); heat over medium-high. When oil is hot, reduce heat to medium; add feta slices, and fry until golden and crispy, 2 to 3 minutes per side, adjusting heat as needed. Transfer feta to a paper towel–lined plate; drain excess oil. Drizzle with honey, and serve immediately.
Servings: 12
