Greek Food, Cooking and Recipe Community

How do you make Saganaki correctly?

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D

dimi_pat

Active member
recently tried saganaki in Greece, but unfortunately, it wasn’t what I expected—it came out as a hard clump rather than the soft, melty goodness I was hoping for. Now that I’m back home, I want to make it right! Does anyone have tips on getting that perfect, gooey texture?

From what I’ve learned, the key is to use the right cheese. What cheese am I supposed to use? How do I make it?
 
Absolutely, getting that perfect, gooey saganaki can be tricky but so worth it! For the best texture, you’ll want to use a Greek cheese like kefalotyri, kasseri, or graviera. These semi-hard cheeses melt nicely without turning into a hard clump, giving you that soft, luscious consistency.

Here’s a quick method: cut a thick slice of your chosen cheese, around 1/2 inch thick. Pat it dry, then lightly dust it with flour on both sides—this helps form a nice crust. Heat a small amount of olive oil in a skillet over medium-high heat, then add the cheese slice. Let it cook for about 2-3 minutes per side, or until golden and gooey. I love it served hot!
 
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I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
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  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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