Saganaki

[Co4ch D4ve]

So, I have not smoked this cheese appetizer yet (putting an order in to Amazen now for a amnps)... but here is a non-smoked version. Looking forward to smoking the cheese first and then making this appetizer soon.

• Cut some Greek cheese into 1/2" - 5/8" slices. I used kefalograviera for this version. (Other choices could be graviera, kasseri, or kefalotyri)
• Wet the cheese by dunking into water or holding under running faucet.
• Press cheese into flour on all sides. Shake off excess flour.
• Heat some olive oil in a non-stick pan on medium high heat.
• Fry cheese in pan until golden brown on both sides. I turn the cheese with a fork and not a spatula. Seems to work better.
• Plate and add a squeeze of lemon just before serving.
• Serve with some warm pita bread.

This is a big hit with the family. I've seen this appetizer served while flaming after a shot of liquor is lit.

Give it a try!
Dave

 

[motocrash]

Looks tasty Dave! I love sheep and goats milk cheeses.Can't wait to see the smoked version.What species of wood are you gonna smoke with?

 

[Co4ch D4ve]

Thinking about using Apple or cherry.

 

[atomicsmoke]

Smoked or not just throw some Saganaki my way. I love that stuff.

That plate with cheese half eaten looks awesome.

 

[Co4ch D4ve]

I turned around to get my phone/camera and the kids ate about 1/3 of the cheese!