Saganaki
From Wikipedia, the free encyclopedia
Saganaki (Greek σαγανάκι) is a salty and aromatic cheese-based Greek appetizer of fried or broiled cheese.
The cheese used is usually Kefalograviera, Kasseri, Kefalotyri, or sheep milk Feta cheese. Regional variations include the use of Formaella cheese in Arachova and Halloumi cheese in Cyprus.
Related saganaki recipes include shrimp saganaki (Greek γαρίδες σαγανάκι) and mussels saganaki (Greek μύδια σαγανάκι), which are typically Feta-based and include a spicy tomato sauce.
In some United States and Canadian restaurants, after being fried, it is flambéed at the table (typically with a shout of "opa!") and the flames then extinguished with a squeeze of fresh lemon juice. This practice reportedly originated in the 1960s at The Parthenon restaurant in Chicago's Greektown.[1][2][3]
[edit] Etymology
The word saganaki is a diminutive of sagani, a frying pan with two handles, (exactly like the later paella pan of Spain), which comes from the Turkish word sahan.[4]
[edit] Recipes
[edit] References
- ^ Exploring Chicago. University of Illinois at Chicago. Retrieved on 2007-09-23.
- ^ Zeldes, Leah A. "How to Eat Like a Chicagoan", Chicago's Restaurant Guide, Chicago's Restaurant Guide, 2002-09-30. Retrieved on 2002-09-30.
- ^ The Parthenon: History
- ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
