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Fried saganaki cheese is one of the most popular mezes that can be found in Greek taverns. It is an extremely tasty, but also filling and salty snack. When ordering it in a tavern or preparing it yourself, you must also remember that it is a real caloric bomb.
As in the case of garides saganaki (shrimp baked in tomato sauce), the word saganaki means the type of a small pan on which the Greeks prepare this dish. However, if you do not have it in your kitchen accessories just use any pan with a thick bottom.
The most important component of this dish is the right type of cheese, which in addition to the appropriate taste will also be resistant to high temperatures and will not melt completely during frying. The Greeks use hard Gravier, Kefalogravier or Kefalo cheeses, which are made from sheep's milk. In some parts of Greece, cheese saganaki is prepared with halloumi or cheese mastello.
In Greek stores you can also find cheeses already cut and sold under the name Saganaki . It is best to ask the seller about the salt content then. In Poland, unfortunately, it is difficult to stock up on hard Greek cheeses, so you can use Italian equivalents. We in the pieces of cheese to saganaki we have stocked with Greece . It is made of cow's cow's milk and is characterized by quite spicy and salty in taste.
1. Cut the cheese into slices with a thickness of about 1-1.5 cm, rinse it under running water and then coat it with flour, the excess of which is slightly brushed.
2. Heat the olive oil in a frying pan and fry cheese slices on both sides in golden color.
3. Serve the fried cheese with a piece of lemon.
Καλή όρεξη!
The popular feta or mizithra are found not only in salty but also in sweet dishes. For example, let the feta, described here, baked in filo with honey and sesame. It is a quick and very simple snack.
Dolmades is one of the most popular Greek meat dishes. It occurs both in the vegetarian version and with meat. Young grape leaves are needed to prepare them. And it is in the leaves that the key to success lies. They must be young and very delicate. The best and the most delicate ones are collected around May. However, if you do not have the opportunity to collect fresh leaves, you can use ready-made leaves from the lagoon. However, the effect will be better if you use fresh leaves.
Melitzanosalata is another application of popular aubergines in Greece. Delicious pasta, in which the main role is played by this unique vegetable, can be an addition to meat dishes but above all it will be great as a bread paste with which it really tastes great. It is easy to prepare and it is worth doing in the summer when fresh local aubergines are available.
Komentarze
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Pycha
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Krzysztof
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Pychaaaaaa
komentarz z
oj saganaki uwielbiam. zwłaszcza z naxoskiej graviery, skropione cytryna i do tego fix
komentarz z
Graviera z Naxos sama w sobie smakuje już obłędnie :)
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