Saganaki

Saganaki is a popular Greek dish that is named after the pan in which it is prepared, the sagani. The term "saganaki" is a diminutive of "sagani," a frying pan with two handles, which is derived from the Turkish word "sahan," meaning copper dish.

History

The history of Saganaki is deeply rooted in Greek culinary tradition. The dish is believed to have originated in the Byzantine period, and it has been a staple in Greek households and tavernas for centuries.

Preparation

The preparation of Saganaki involves frying or broiling cheese until it is bubbling and topped with a splash of lemon juice or brandy. The cheese used can vary, but it is typically a hard cheese such as Kefalotyri, Graviera, Halloumi, or Feta. The cheese is melted in a small frying pan until it is bubbling and then served in the same pan. It is often flambéed at the table, and the flames are extinguished with a squeeze of fresh lemon juice. This is often accompanied by a shout of "Opa!" from the diners.

Variations

There are several variations of Saganaki in different regions of Greece. In some areas, the cheese is coated with flour before being fried, while in others, it is served with a tomato-based sauce. Some versions of the dish include seafood, such as shrimp or mussels.

Serving

Saganaki is typically served as a meze (appetizer) with bread. It is also a popular choice for an ouzo accompaniment, a traditional Greek aperitif.

See also

• Greek cuisine
• Meze
• Feta
• Halloumi