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The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, [3] kefalotyri, [3] or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon ...
Kasseri is consumed in sandwiches as the main constituent in kasseropita and saganaki. [citation needed] Assyrians use Kasseri cheese to make a traditional Assyrian cheese dish, called "Gupta Tomirta," ܓܘܒܬܐ ܜܘܡܪܬܐ ("buried cheese"), that is topped with cumin and sometimes other seasonings. [citation needed]
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 ...
Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki.
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Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera , also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. [ 1 ]
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The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki , cut into triangular pieces, rolled in seasoned flour and lightly fried. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes.