Saganaki Cheese - 3 Different Recipes (2024)

FAQs

What is the difference between haloumi and saganaki? ›

Coming from the Greek word “sagani” meaning “frying pan”, halloumi saganaki is essentially just halloumi cheese that has been fried. Here we're dressing it up a bit by breading it in egg and semolina for a bit more texture and crunch, and then pairing it with fresh figs, pomegranate seeds, arugula, and a honey drizzle.

Cheese: Kefalotyri, Graviera, or, Kefalograviera are the preferred Greek cheeses for this recipe. If those aren't available to you, you can substitute authentic Greek kasseri, feta cheese or halloumi. Just make sure to keep a close eye as it will melt more quickly.

The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo.

Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki.

When your waiter lights up the Saganaki, you're surely going to hear a robust OPA! It (OPA) literally means “to jump” and it's used in many ways to say “bravo”, “WoW”, “all right” or in today's lingo, “You Go”!

Saganaki is a Greek appetizer made with fried kasseri cheese. The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was being ignited.

Kefalograviera is a hard yellow cheese that's a cross between Kefalotyri and Graviera. It has an intense, piquant flavor, akin to traditional Kefalotyri (a salty, intensely flavored sheep's milk cheese), but also has the mellowness of Graviera.

But as the weather gets hotter, maybe we should take a look at some cheeses that don't melt. There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.

Halloumi is great because it doesn't melt. You can heat it up, char it, get it hot and gooey, but it will not collapse and spill its guts. You can grill it, broil it, sautee it, you name it; the cheese can be used as an ingredient, or it can stand on its own.

KEFTEDES SAGANAKI: GREEK STYLE MEATBALLS IN A TOMATO & FETA SAUCE.

What milk is saganaki cheese? ›

A Greek cheese made from pasteurized sheep's milk. Aged over 90 days, Saganaki cheese has a cheddar-like texture and a sharp, salty flavor.

Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.

Like halloumi, kefalotyri is made from sheep's or goat's milk, but it's a step up in both hardness and saltiness, with a bit less tang. This Greek cheese also has a very high melting point that allows it to be browned on the grill without turning into a gooey mess.

“Greek Style Grilling Cheese” is a made-up name; there is no actual cheese called that, for obvious reasons. Haloumi is haloumi and comes from Cyprus.

1. Feta. While the texture of feta is more dry and crumbly than halloumi, they are both salty and cheesey. Feta won't squeak or melt in the same way but it's the closest option.

Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.