Greek Food, Cooking and Recipe Community

Advice for Making Saganaki

1 - 1 of 1 Posts
nm1999

nm1999

Active member
Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!
 
1 - 1 of 1 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Making Greek Meatballs for a Guy's Night

Hey everyone! I’m hosting a guy’s night to watch the big game, and I’m planning to whip up a ton of Greek meatballs (keftedes) for the crew. We’re expecting about 20 hungry guys, and I want to make sure there’s plenty to go around without going overboard. Any advice on proportions? I’m thinking bite-sized meatballs, but how many per person is a safe bet?

Also, I’d love tips on getting the flavors just right—herbs, spices, and any tricks for keeping them juicy. I’m considering baking to save time, but should I stick to pan-frying for that authentic crisp? Lastly, what dips or sides would go well with them? I’ve got tzatziki on the list, but open to other ideas.

Tips for Grilling Meat Greek-Style

I’m a big fan of grilling meat Greek-style and usually rely on a simple but flavorful marinade of lemon juice, olive oil, garlic, and oregano. It’s my go-to for chicken, pork, and lamb. The problem is, grilling at my house tends to happen last minute, and I don’t always have time to marinate the meat properly.

I’ve tried brushing the marinade on while grilling, but it’s not quite the same. Does anyone have tips for achieving that bold, Greek flavor without a long marination time? Are there any tricks, like spice rubs, basting techniques, or quick marinade hacks, that work well for you?

"Traditional" Greek Baklava Variations?

Throughout Greece, I’ve come across some fascinating variations of baklava, each with its own regional twist. On Aegina, for example, I had pistachio baklava that was absolutely unforgettable—likely because the island is famous for its pistachios. This got me wondering about other unique types of baklava found throughout the country.

Do different regions use specific types of nuts or flavorings? Have you come across variations with walnuts, almonds, or even a mix? And what about the syrup—have you tried baklava made with honey, rosewater, or orange blossom syrup?

I’d love to hear about your experiences and recommendations.

Tips for Food to Eat at a Greek Festival

In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top