Published: · Updated: by Peter G · This post may contain affiliate links · 6 Comments
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Saganaki cheese probably epitomises the ultimate in Greek cooking. Sometimes it's good to take a detour and change things up. Here are three different recipes to try!
If you thought people went crazy over fried halloumi cheese, then wait till you see what saganaki cheese does to them!
Saganaki (don't confuse it with prawn saganaki) is friedKefalograviera cheese.
Traditional saganaki Greek cheese recipe
The traditional way to cook saganaki cheese is to moisten it with a little olive oil, dredge it lightly in flour and cook it until it just melts and begins to ooze.
It forms a gorgeous, crispy crust on the outside and all that it requires is a squeeze of lemon to finish it off.
Again, I don't think I've ever met anyone who has never liked this dish!
For today's post, I'm featuring the Dodoni brand of Saganaki cheese. It comes packaged in individual 200g packs.
I find that this is the perfect size to whip up this Greek specialty.
The recipes feature something a little sweet, something a little sour and something a little spicy!
Balance is the key word here!
I think stepping out of your comfort zone is fun. Don't you think?
Experimenting with different saganaki cheese toppings
How about saganaki cheese with sesame seeds and drizzled with honey? Don't mind if I do!
The inspiration for this dish came from California at a Greek restaurant many years ago!
I also wanted to pair the cheese with some fruit deciding to poach some dried figs in a little balsamic and honey. The salty and sweet flavours were a perfect marriage.
And lastly, I went with Asian inspired flavours.
Coriander lime and chilli are a perfect marriage, and I was curious to see how they would work here.
Surprisingly, this turned out to be my favourite!
I hope you find a little inspiration to try these saganaki cheese dishes. Scroll down to see the recipes.
Thank you, everyone, and enjoy!
📋 Recipe
3 Different Recipes for Saganaki Cheese
5 from 2 votes
Saganaki cheese cooked three different ways. It doesn't get better than this.
AUTHOR: Peter G
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Cuisine Greek
Servings 3
Ingredients
Sesame and honey
- 200 g Kefalograviera cheese
- 1 egg , lightly beaten
- ½ cup sesame seeds
- 2 tablespoon honey , drizzled
Fig, Balsamic and Honey
- 200 g Kefalograviera cheese
- 8 dried figs, cut into halves
- 2 tablespoon balsamic vinegar
- 2 tablespoon honey
- ¼ cup water
Coriander, Lime and Chilli
- 200 g Kefalograviera cheese
- 60 ml lime juice
- 1 chilli, thinly sliced
- 1 tablespoon coriander, finely chopped
Instructions
Sesame and honey
Dip the wedges of cheese into the egg, followed by the sesame seeds. Ensure they are covered well.
Fry in a pan over a medium high heat until golden and drizzle with honey whilst still hot.
Fig, Balsamic and Honey
Combine the figs, balsamic, honey and water in a saucepan over a medium high heat. Cook for 10-15 mins. allowing the mixture to thicken and turn into a syrup. Set aside to cool.
Fry the saganaki cheese until golden. Pour over half the fig mixture and serve immediately.
Coriander, Lime and Chilli
Fry the saganaki cheese until golden.
Squeeze over the lime juice and garnish with freshly chopped chillies and coriander.
Nutrition
Serving: 1 serve | Calories: 565 kcal | Carbohydrates: 48 g | Protein: 24 g | Fat: 33 g | Saturated Fat: 16 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
More Greek Appetizer Recipes
- Tiropitakia (Greek Cheese Pies)
- Taramasalata Recipe (Greek Fish Roe Dip)
- Melitzanosalata - Greek Eggplant Dip
- Keftedes - Greek Meatballs
Reader Interactions
Comments
Merryn Galluccio
This is creative Peter, lime chilli and coriander with fried saganaki,a clash of two cultures which you managed to marry together very well. I Love the idea of poaching the figs in balsamic and honey as well. You have inspired me to fry saganaki instead of haloumi. Opa!
Reply
Sara (Belly Rumbles)
Hello fried cheese!! I adore your Asian twist, but I am lusting after balsamic honey fig creation. Salty and sweet, yup my taste buds would be very pleased.
Reply
Beauty Follower
I usually eat my saganaki plain... but some lime & coriander would be very welcome!
Reply
Colette
I just love saying saganaki. I should've named my firstborn "Saganaki!"
Reply
A.Rrajani Photographer
SUCH A AMAZING RECIPE!
THANK YOU FOR SHARING…..Reply
PEE JAY
I just got back from Zante recently and I'm hooked on Greek food.
So far I've bought a Greek cook book and baked thirty five out of the fifty eight recipes in it. Long Live Greek Food.Reply
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