Greek Fried Cheese Bread Recipes

SAGANAKI - GREEK FRIED CHEESE

Steps:

• Take the slice of cheese and dip it in cold water, then in white flour, shaking to remove excess and smoothing it with your fingers.
• Heat 1 tablespoon of olive oil in a small pan under medium heat. Once hot, place the cheese in the pan and fry for about 2 minutes than flip carefully (I use a thin rubber spatula). Be careful not to let the crust slide off. Fry on the other side for about 2 minutes. The crust should be golden.
• Remove from pan and place on a plate, squeeze some lemon over it and serve right away.

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

FRIED FETA GREEK SALAD PITAS

Steps:

• Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
• For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
• Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
• To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
• Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
• Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
• With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

FRIED BREAD TWO WAYS

Steps:

• Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
• Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
• Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
• After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
• To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
• To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
• When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
• To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)

Steps:

• Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
• Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
• Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
• In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
• Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
• Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

GREEK FRIED CHEESE BREAD

Steps:

• In a small bowl, stir together the yeast and water until yeast is dissolved.
• In large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and anise seed.
• Make a well in the center and pour in the yeast mixture.
• Stir until mixed.
• Place dough on a floured surface; begin kneading dough. Add as much flour as needed so dough isn't too sticky.
• Knead for 10-15 minutes until smooth and shiny.
• Put dough in a lightly oiled bowl and brush top with 1 teaspoon of oil.
• Cover with plastic wrap and place in a warm place until doubled in bulk, 1 1/2 hours.
• Punch dough down and let it rise until doubled again, about 1 hour.
• Punch down the dough and place on a lightly floured surface; roll out to a 10-inch circle.
• Let it rise for a half hour.
• Preheat oven to 375°F.
• Heat 3 tablespoons of oil in a large oven-proof skillet over medium heat.
• Place dough in skillet and brush with remaining oil.
• Sprinkle with the onion, goat cheese, oregano, and pepper.
• Fry until bottom of dough is crisp and brown, approximately 6 to 8 minutes.
• Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes.
• Let cool a bit before serving.

GREEK CHEESE BREAD (TIROPOSOMO)

Steps:

• Put the flour in a bowl and mix in the salt evenly. Mix the honey and the yeast with the 1/2 cup of water. Make a small dip in the center of the flour and add the yeast/honey water. Mix just a small amount of the flour into the yeast/honey water and cover the bowl and set it in a warm place for 15 minutes. After 15 minutes, mix in the rest of the flour, along with enough additional water to make a soft, but not sticky dough. Mix the additional water in a little at a time. Gather the dough into a ball and turn it out onto a working surface and knead it until it is smooth and pliable (about 10 minutes).
• Put the dough back in the bowl, and cover it with plastic wrap and let it rise in a warm place until double in size.
• Brush a shallow oven dish with oil and place the dough into it. Flatten the dough out with your hands, to cover the bottom of the dish. Sprinkle the crumbled feta cheese evenly over the dough and press it in with your fingers. Sprinkle the oregano evenly over the cheese. Brush the edges of the dough with olive oil and pour the rest of the oil over the cheese.
• Let the dough rise uncovered for 30 mins and place in a preheated 450 oven for 30 mins, or until it has a golden color.
• Enjoy!

SAGANAKI (FRIED CHEESE) GREEK STYLE

Steps:

• Cut the cheese into strips 2 " wide and 1/2" thick.
• Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
• Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
• Remove dab with paper towels and serve immediately with lemon wedges.

FETA CHEESE BREAD

Steps:

• Put the warm water in a medium bowl, sprinkle the yeast over the water and stir. When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand). Add the olive oil slowly until the dough is pliable and smooth. Work in the feta cheese, kneading until evenly distributed throughout the dough. Cover the dough and let it rest for 30 minutes.
• Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand. The dough shouldn't be any higher than about 1 1/4 inches. Score the top lightly in squares or diamond shapes. Cover with a towel and allow the dough to rise for one hour.
• Preheat the oven to 340F (170C).
• Bake for approximately 30-40 minutes. It should be done on the bottom and nicely browned on top.

FRIED CHEESE BREAD

Steps:

• Stir yeast and water together in a small bowl until yeast is dissolved. In a large bowl, combine 1 1/2 cups of all-purpose flour, the whole wheat flour, cornmeal, salt and anise seed. Make a well in the center and pour in the yeast mixture. Stir until mixed. Place dough on a floured surface.
• Begin kneading dough, adding as much flour as needed so that dough is not too sticky. Knead for 10 to 15 minutes, until smooth and shiny. Place dough in a lightly oiled bowl and brush top with 1 teaspoon of oil. Cover with plastic wrap and place in a warm place until doubled in bulk, about 1 1/2 hours.
• Punch the dough down and let rise until doubled again, about 1 hour. Punch down the dough and place on a lightly floured surface and roll out to a 10-inch circle. Let rise for 30 minutes.
• Preheat oven to 375 degrees. Heat 3 tablespoons of the oil in a large, ovenproof skillet over medium heat. Place dough in skillet and brush with remaining oil. Sprinkle with grated onion, goat cheese, oregano and pepper. Fry until bottom of dough is crisp and brown, 6 to 8 minutes. Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes. Let cool a little before serving.

TIROPSOMO ( GREEK CHEESE BREAD)

Steps:

• In a bowl mix yeast and water Let stand for 15 min.
• Put flour in a bowl, add dissolved yeast and gently mix.
• Add salt and sugar.
• Knead adding lukewarm water until the dough is soft not sticky, Cover with a towel, Let stand and rise Knead 2 or three times and divide dough in 8 little pieces.
• With the rolling pin spread the dough forming round flat cakes.
• Spread some oil on each cake.
• Place 1 tsp of crumbled feta on each cake and fold Deep fry until golden.