Greek appetizer - fried cheese "Saganaki"
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Greek appetizer - fried cheese "Saganaki" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 slices (1.5 cm) Kaseri cheese
- Salt and ground black pepper
- 2 tbsp. brandy
- 1 cup wheat flour
- 4 tbsp (60 g) butter
- Juice of 2 lemons
- 8 rounds, brushed with olive oil, grilled and quartered pita bread
- 1 tbsp. Kalamata olives
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Cooking the dish according to the recipe:
- Season the cheese with salt and pepper on both sides. Place the cheese in a shallow dish and pour in the brandy. Cover with plastic wrap and refrigerate for 2 hours.
- Season the flour with salt and pepper. Remove the cheese from the marinade, reserving 1/4 cup of brandy, and dredge it in the flour and spices until completely coated. Melt the butter in a large skillet over medium heat.
Fry the cheese for 2 minutes on each side. Add the reserved brandy and gently ignite the alcohol, shaking the pan back and forth several times. Add lemon juice. Remove the cheese from the pan and serve with pita bread and olives.
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