Saganaki with Quince Sauce – A Taste of Greece in My Kitchen 🇬🇷🧀🍊
- Gabriela M.
- Feb 27
- 2 min read
If you’ve ever been to Greece, you’ve probably tried Saganaki, the simple yet divine appetiser – a crispy, golden crust hiding a warm, melty center. 🍽️🔥 The name comes from the small two-handled pan called saganaki, traditionally used to prepare it. While the cheese version is the most famous, there are also variations with shrimp, mussels, or even eggs.
A Greek-Romanian Twist – Saganaki with Quince Sauce
Inspired by Greek cuisine and using the ingredients I could find in Romania, I created a unique version: Saganaki with quince sauce. 🍯🍂 This pairing brings together the intense flavours of graviera cheese (or a well-aged alternative) with the sweetness of quince, the fragrance of rosemary, and the subtle acidity of balsamic vinegar. I have yet to master the styling of plating, but it tasted absolutely delicious
How to Make It?
1️⃣ Prepare the cheese – Graviera is the best choice, but a well-aged cheese will work too. Cut a thick slice and lightly coat it in flour. I passed it through egg and pesmet, too.
2️⃣ Fry it quickly – In a hot pan with a little olive oil, fry the cheese until golden and crispy on both sides.
3️⃣ The magic sauce – Warm up quince jam with a bit of orange juice 🍊, balsamic vinegar, salt, and a sprig of rosemary for extra aroma.
4️⃣ Serve & Enjoy – Drizzle the hot sauce over the crispy cheese and savor every bite! 😍
A simple recipe that brings a taste of Greece straight to your plate!
🌊 Have you ever tried Saganaki? If not, now’s the perfect time to add it to your foodie bucket list! ✨
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