Saganaki

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Saganaki (Greek σαγανάκι) is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese used is usually sheep milk Feta cheese, Kefalograviera, or Kasseri. Regional variations include the use of Formaella cheese in Arachova and Halloumi cheese in Cyprus.

Related saganaki recipes include shrimp saganaki (Greek γαρίδες σαγανάκι) and mussels saganaki (Greek μύδια σαγανάκι), which are typically Feta-based and include a spicy tomato sauce.

In the United States, saganaki is presented differently. After being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of "opa" in themed restaurants). The cheese is then extinguished with the juice of a fresh-squeezed lemon, and sometimes served with pita bread. The invention of the "Flaming Saganaki" is usually attributed to Chicago restaurateur Chris Liakouras.[1]

The word saganaki is a diminutive of sagani, a frying pan with two handles. Sagani is a cognate of the ancient Greek tēganon^{[citation needed]} (tighani in modern Greek), and the Turkish sahan, all of which mean frying pan.