Flaming Greek Cheese Recipe
The term “Saganaki” refers to the small, two-handled frying pan in which this dish is traditionally prepared. Originating in Greece, Saganaki can describe a variety of dishes cooked in this pan, though cheese Saganaki is undoubtedly the most famous.
Equipment
- Small frying pan (preferably with two handles)
- Tongs or spatula
- Heatproof serving dish
- Lighter or long match
Ingredients
- 1 block (6-8 oz) of cheese (kefalotyri, graviera, or halloumi)
- 1/4 cup all-purpose flour
- 2-3 tbsp olive oil
- 1/4 cup brandy or ouzo
- Optional: Fresh parsley for garnish
- Juice of 1/2 lemon
- Pita bread or crusty bread, for serving
Instructions
- Prepare the Cheese:Pat the cheese block dry with a paper towel.Lightly dredge the cheese in all-purpose flour, ensuring all sides are coated. Shake off any excess flour.
- Heat the Pan:Place your frying pan over medium heat and add the olive oil. Heat the oil until it shimmers but doesn’t smoke.
- Fry the Cheese:Carefully place the floured cheese into the hot pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a spatula to flip the cheese gently.
- Flambé the Cheese:Once the cheese is golden and crispy, carefully pour the brandy or ouzo over it. Use a lighter or long match to ignite the alcohol. Stand back and let the flames burn off (this takes about 30 seconds).
- Serve Immediately:Squeeze fresh lemon juice over the top and garnish with chopped parsley if desired. Serve hot with pita or crusty bread for dipping.