Saganaki
BackDESCRIPTION OF THE DISH
Saganaki is a traditional Greek cheese snack that is fried in a pan or baked on the grill.
It is most commonly made with feta or halloumi cheese, which is carefully wrapped in airy kadaif dough and greased with butter.
The name of the dish comes from the Greek name for a frying pan with two handles, which is usually used to fry cheese. Once cooked, the kadaif dough turns a beautiful golden colour, and the cheese becomes especially viscous and flavourful.
The sweet version of the snack is sprinkled with sesame seeds, pistachios or almonds. Drizzle with honey and garnish with a sprig of rosemary or thyme. And if you want something more filling and salty, add your favourite seafood: shrimps, mussels, squid.
Serve the ready-made appetiser hot, combined with lemon slices and homemade bread.
Saganaki: Kadaif dough with feta cheese
The dish tastes good with a glass of dry white and rosé wine, so it’s perfect for a dinner for two or an outdoor holiday.
Ingredients
| Kadaif dough by Rud TM | 200 g |
| Feta cheese | 200 g |
| Butter by Rud | 40 g |
| Honey | 3 tsp |
| Sesame seeds or chopped nuts | a handful |
| Fresh rosemary or thyme | for garnish |
Steps to Make It
1. Cut the feta into pieces about 4×6 cm in size and 2 cm thick. Pat dry with a paper towel to make the dough stick better.
2. Loosen the kadaif dough with your hands or a knife to make it fluffy and smooth.
3. Melt the butter.
4. Take a small handful of kadaif and brush with butter.
5. Wrap one piece of feta cheese in the kadaif, pressing it tightly so that the dough fits on all sides. Repeat with the remaining pieces of cheese.
6. Heat a frying pan with a little butter.
7. Fry each wrapped piece of cheese for 3 minutes on all sides until the kadaif is golden and crispy.
8. Place on a paper towel to remove excess fat.
9. Sprinkle with sesame seeds or chopped nuts, pour warm honey.
Garnish with a sprig of rosemary and serve.
