Thursday, September 13, 2007
I got up very early this morning (3.30!) to drive my mother and two sisters to the airport. They're going to my mom and dad's house in Spain, just south of Torrevieja, for three weeks. Jealous? Just slightly. (Although to be fair, they did ask if I wanted to come.)
Saganaki is not Spanish, but a greek dish of fried cheese. The cheese used probably varies, but I used one that's marketed specifically as saganaki, made from goat's milk. It's extremely delicious - and although it's something I made right here at home, it'd also be the perfect holiday dish to eat in hot weather, under blue skies. Oh, I shouldn't complain - the sky outside my window is blue, too, and this weekend's weather forecast looks pretty good!
This is a pretty rich appetizer (come on, fried cheese?) so serve something fairly light for the main dish.
Serves 4 as an appetizer
300 g of cheese for saganaki (I bet a mild feta would do in a pinch)
100 ml (0.4 cups, but go ahead and just use 1/2 C) flour
1 egg, beaten
200 ml (0.8 cups, but no need to be exact) breadcrumbs. I suggest panko, Japanese breadcrumbs, they're much better.)
fresh lemon wedges
Cut the cheese into 12 sticks. Roll them in flour, then in the beaten egg, and finally in the breadcrumbs. Heat olive oil in a large frying pan, and fry the cheese until golden all around. You need to do this on fairly high heat, since the cheese will melt before you get a crispy surface if it's not hot enough.
Divide salad on four plates. Add the cheese sticks, and serve with wedges of lemon, flaky sea salt and if you'd like, some watermelon.
Recipe in Swedish:
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That looks to die for! Would feta really melt like that? If not, I may have to find myself a Greek food store.
Emiglia - ah, maybe not! Good point!
Saganaki is originally made with feta, good fatty feta....
I have used halloumi (spelling?) and it worked fine. Just a suggestion! Thanks again for a great blog! I always get inspired by your recipes!
I love fried cheese - and your recipe sounds wonderful!
Now that I FINALLY have an apartment (and more importantly, a KITCHEN) in Oslo, I'll be trying this very, VERY soon. :-) There's a small ethnic store in the mall by the train station here that carries a lot of cheeses; halloumi, lefkas and saganaki amongst them.
Otherwise, when it comes to melted cheese dishes, it's hard to beat the Dutch Kaassoufflee; melted cheese, coated in bread crumbs and deep fried. Nom, nom, nom.
Mmmm, cheese! It lokks delicious!
I'm sure jealous. I love Spain. In fact, I love Greece too and saganaki is a favorite of mine.
I had not thought of coating the cheese with breadcrumbs,but that would give it a lovely crispy coating!The saganaki cheese we have here is actually kefalotiri cheese; a wonderful cheese made with ewes milk.
Looks wonderful - I love the way the cheese is melting!
You must be good at cooking Saganaki!
Here in the states we use Kasseri cheese. Also, the best part is right before serving, pour a little Christian Brother's Brandy (pre-warmed) over the cheese and light with a match (very carefully). Douse the small flame with fresh lemon juice. Delicious!
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