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d_kakavouli

Active member
I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!
 
Thanks for sharing this! I’ve always loved ordering saganaki at tavernas, but I’ve never actually tried making it at home, your step-by-step makes it feel totally doable. I appreciate that you skipped the ouzo flambé part too… I’m with you there, delicious, but the fire can be a bit much in a home kitchen!

I usually have graviera or kasseri in the fridge, so I might give this a go next time I’m craving something salty and crispy. Do you think it would still work if I cut the cheese into smaller wedges for more bite-sized pieces? Also wondering if a squeeze of orange instead of lemon would add a different twist.
 

Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!

Interesting Pontic Dishes to Try?

I’ve recently become really curious about Pontic Greek cuisine, but I don’t know much about it beyond the fact that it has a unique history and influences from the Black Sea region. I’d love to learn more!

What are some traditional Pontic dishes worth trying—either ones you grew up with or that you’ve discovered recently? Are there any signature ingredients or spices that make the food stand out compared to other Greek regional cuisines?

I’m especially interested in home-style meals or baked dishes, but I’m open to anything—soups, breads, desserts, even breakfast foods. I’ve heard of siron and tanomenos sorvas but have never tasted them. What else would you recommend?

Bake or Fry Keftedes (meatballs)?

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them?

Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking them more often. They still taste great, but I’m wondering if I’m missing out on that “authentic” flavor or texture that only frying gives.

Do you notice a big difference in taste or texture between baked and fried? Does your family swear by one method over the other? Frying is pretty easy for me but I am looking to maybe cut down on oil.

Keeping Feta Fresh?

I’ve started cooking more Greek recipes at home, and feta has become a staple in my fridge. But I’ve noticed that once I open a package, it can dry out or get funky pretty quickly if I don’t use it fast enough. I’ve tried just keeping it in its original brine, but sometimes I buy feta that comes vacuum-sealed without any liquid.

What’s the best way to store feta once it’s opened? Should I make my own brine, and if so, what’s the right salt-to-water ratio? Can you store it in olive oil with herbs, or will that change the flavor too much? I’d love any traditional tips you’ve picked up from your yiayia or your own kitchen experience.

Feta is too good to waste—and I want to keep it as fresh and flavorful as possible. Thanks in advance for any advice!

Difference Between Galatopita and Galaktoboureko?

I’ve recently started exploring more traditional Greek desserts and keep coming across two that sound similar, galatopita and galaktoboureko. Both seem to involve a creamy, custard-like filling made with milk and semolina, but I’m a bit confused about what actually sets them apart.

From what I understand, galaktoboureko has phyllo on top and bottom and is soaked in syrup, kind of like a custard baklava. But then I saw recipes for galatopita that don’t use any phyllo at all—just the custard baked until golden, sometimes dusted with cinnamon.

Is that the main difference? Phyllo and syrup vs. no phyllo and more of a cake-like finish? Or are there regional variations where even galatopita can include phyllo?

I’d love to hear how you make (or eat!) these two desserts and which one you prefer. Are there any tips for getting that perfect texture?
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