Saganaki

[Anonymous No.14987616]

I will be cooking saganaki this weekend and will have it with some pita. It's my first time but it looks pretty easy. I've only seen one guy do this on youtube but I'm gonna do two layers of flour cause the end result looked more cohesive.

Anyone else a saganaki entrepreneur? Any tips for making it tastier? Do you have a favorite cheese for this dish?

[Anonymous No.14987641]

>>14987616
haloumi is supposed to work for it pretty well.

[Anonymous No.14987643]

>>14987616
I like the taste of feta very much but I don't know if I could handle something like that
maybe with a nice honey or maple syrup it might be fine.
what's difficult about fried cheese OP?
just make sure you'r oil is hot enough

[Anonymous No.14987667]

>>14987643

Its not feta.. its kasseri.

>>14987616

Flour, fry in pan, flambe with brandy, squeeze lemon after flames die

[Anonymous No.14987671]

>>14987643
I said it sounded pretty easy to make, just wanted to see if other people had input on how they like it.
I'm gonna try pouring honey on a few bites when I make it but I've never had honey on cheese and it honestly sounds weird. Hopefully it's good though.

[Anonymous No.14987750]

>>14987616
idk but it looks yummy
i love Japanese food

[Anonymous No.14988537]

>>14987671
they used to make it at a greek restaurant I worked at. They used kefalograviera usually, but I like haloumi

[Anonymous No.14988658]

>>14987750
Can't tell if this is bait

[Anonymous No.14989367]

>>14987750

Me too. OP, if you're interested in food pairings, try the saganaki with some shirohima.

[Anonymous No.14989395]

>>14987667
>Its not feta.. its kasseri
Ok the pic said feta and I never heard of the term OP used
but I'm pretty sure kasseri is the cheese we sold at a place I saute'd at
sadly I never did try it and I don't know how it was finished/plated. I just fried it with a dusting of flour and put it on the pass