Cultured Palate: Dishes from Greece
| November 1, 2017
Saganaki
One of the simplest dishes in Greek cuisine is saganaki – it’s literally just cheese that’s been heated in a small frying pan until bubbly. Chefs can choose which cheese they use, but it’s usually a traditional Greek cheese like graviera, halloumi, or kasseri.
These cheeses don’t melt the way we’re used to seeing a cheese like cheddar or mozzarella melt – they retain their shape, and instead char and become deliciously crisp on the outside. In North America, Greek restaurants will flambé the cheese tableside, but this is an entirely North American invention that you won’t ever see in Greece.
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