Saganaki
Saganaki ( Greek σαγανάκι [ saɣaˈnaci ], German “copper pan” ) is a starter in Greek cuisine .
preparation
All types of preparation have one slice of fried cheese in common, which is served with a slice of lemon in a small pan. The one finger-thick breaded and deep-fried slice of feta is most popular . Flourized and fried hard cheeses are used regionally ( Kefalotyri , Kasseri ), on Lesbos the Ladotyri , in Metsovo the Vlahotiri etc.
Oven Saganaki
The types of preparation with seafood , such as baked shrimp Garides saganaki (Γαρίδες σαγανάκι) or baked mussels Mydia saganaki (Μύδια σαγανάκι), are cooked in the oven with tomatoes.
North American serving style
In the USA and Canada, the "flaming saganaki" (saganaki flambé) is served. The dish is deleted when serving with lemon juice. This type of preparation was first served in 1968 by Chris Liakouras in the Parthenon restaurant in Chicago and was also used in other Greek restaurants around the world.
etymology
Sagani or Sachani (σαγάνι or σαχάνι) from Turkish Sahan , Arabic "plate" is the name of a copper pan with two handles. The diminutive is “Saganaki” ( pan ) and is also the namesake of the dish.
Web links
Individual evidence
- ↑ a b Γεώργιος Μπαμπινιώτης (Georgios Babiniotis): Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of the Modern Greek Language) . Β 'Έκδοση edition. Κέντρο Λεξικολογίας, 2005, ISBN 960-86190-1-7 , p. 1561 .
- ↑ Marianthi Milona: Greece. Greek specialties . Ed .: Werner Stapelfeldt. Könemann, Cologne 2001, ISBN 3-8290-7422-0 , p. 21, 58 .