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Saganaki, lit on fire, at the Parthenon Restaurant in Greektown, Chicago. In many Greek restaurants in the United States and Canada, after the saganaki cheese is fried, it is flambéed at table (often with a shout of "opa!" [4]), after which the flames usually are extinguished with a squeeze of lemon juice.
Get the Recipe. Saganaki Halloumi (Cypriot Fried Halloumi) Photo by Cedric Angeles / Prop Styling by Stephanie Bohn. Cheese saganaki is one of Greece's most popular starters. Here, halloumi is ...
A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. [2]
Home of the "Flaming Saganaki": First restaurant to flambé in 1968. (Traditional Greek appetizer or "meze"—thick cut kasseri cheese made from sheep's milk, dipped in a milk and egg mixture and dredged in flour then pan-fried in olive oil and set-aflame with a splash of Brandy) Signature dish: spinach-cheese pie (paper-thin sheets of phyllo ...
Easy Queso Dip. Queso is a sporting event staple! The dip can be made on the stovetop or in the Crock-Pot. Either way, meltable white American cheese and flavorful additions like garlic ...
Let’s kick off 2025 with easy recipes that deliver big on taste and health benefits. Whether you’re looking to lower your blood pressure, fight inflammation, balance blood sugar or boost brain ...
Flaming saganaki was popularized by restaurants in the Greektown neighborhood. A square piece of kasseri, kefalotyri, or a similar cheese is fried in a small, two-handled pan, topped with a splash of brandy, and served flambé-style, traditionally with a cry of "Opa!" from the waiter. [29] [30] [31]
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