Saganaki: Flambéed Greek Cheese Delight
Saganaki, an iconic Greek appetizer, features a rich, melty cheese that is both simple to make and visually stunning when served flaming. Perfect for impressing your guests, this dish involves marinating kasseri cheese in brandy or ouzo, giving it an aromatic depth. Cooking it in a hot skillet until golden and gooey, then flambéing it at the table creates a spectacular show. The zesty aroma of charred cheese combined with a squeeze of fresh lemon juice makes this a delightful addition to any gathering. Serve it with warm pita and enjoy a taste of Greece in the comfort of your home!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
kasseri cheese
1 lb (sliced into 1/2-inch thick triangles or squares)
olive oil
2 tablespoons (for frying, more if needed)
all-purpose flour
1/4 cup (for dredging)
brandy or ouzo
1/2 cup (for marinating and flambéing)
fresh lemons
2 (cut into wedges)
pita bread
4 (warmed and cut into triangles for serving)
Instructions
1
Slice the kasseri cheese into 1/2-inch thick triangles or squares, depending on your preference.
2
Marinate the cheese in brandy or ouzo by placing it in a ziplock bag with the marinade. Seal the bag and let it sit in the refrigerator for 2 hours to soak up the flavors.
3
Heat olive oil in a cast iron skillet over medium-high heat. Remove the cheese from the marinade, reserving the marinade for flambéing later.
4
Dredge each piece of cheese in all-purpose flour, shaking off any excess.
5
Carefully place the flour-coated cheese slices into the hot skillet. Fry for approximately 2 minutes on one side until a golden crust forms, then flip and fry for another 1-2 minutes until both sides are nicely seared and the cheese is gooey.
6
With caution, carry the skillet to the dinner table. Pour 1 ounce of the reserved marinade over the fried cheese and immediately light it with a long lighter, exclaiming 'Opa!' as it ignites.
7
Once the flames subside, squeeze fresh lemon juice over the cheese to extinguish any lingering flames and enhance the flavors.
8
Serve immediately with warm pita triangles and extra lemon wedges on the side for a delightful dining experience!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saganaki?
Saganaki is an iconic Greek appetizer featuring rich, melty cheese that is fried in a skillet and often flambéed before serving.
What type of cheese is used in this recipe?
This recipe specifically uses 1 lb of kasseri cheese.
How should I cut the cheese for Saganaki?
The kasseri cheese should be sliced into 1/2-inch thick triangles or squares.
How do I marinate the cheese?
Place the cheese slices in a ziplock bag with brandy or ouzo, seal it, and let it sit in the refrigerator.
How long should the cheese marinate?
The cheese should marinate for 2 hours to properly soak up the aromatic flavors.
What kind of alcohol can I use for the marinade and flambé?
You can use either brandy or ouzo for both marinating and flambéing the cheese.
What oil is best for frying Saganaki?
The recipe calls for 2 tablespoons of olive oil, or more if needed, for frying.
Why do I need to dredge the cheese in flour?
Dredging the cheese in all-purpose flour helps create a golden, crispy crust when fried.
What type of skillet should I use?
A cast iron skillet is recommended for heating the oil and frying the cheese to achieve a perfect sear.
How long does it take to fry the cheese?
Fry the cheese for about 2 minutes on the first side and 1-2 minutes on the second side until gooey and seared.
How do I flambé the Saganaki?
Pour 1 ounce of the reserved marinade over the fried cheese and light it immediately with a long lighter.
What do I say when the cheese ignites?
It is traditional to exclaim 'Opa!' as the cheese ignites for a spectacular show.
How do I put out the flames?
Squeeze fresh lemon juice over the cheese to extinguish any lingering flames and enhance the flavor.
What should I serve with Saganaki?
Serve the hot cheese immediately with warm pita triangles and extra lemon wedges.
How many lemons do I need?
The recipe requires 2 fresh lemons, cut into wedges for both extinguishing flames and serving.
Is Saganaki served hot or cold?
Saganaki must be served immediately while the cheese is still hot and gooey.
Can I prepare the pita bread in advance?
Yes, you should have the 4 pita breads warmed and cut into triangles ready for when the cheese is finished.
What does the brandy or ouzo add to the dish?
The alcohol provides an aromatic depth to the cheese and allows for the visually stunning flambé effect.
Should I save the marinade after soaking the cheese?
Yes, reserve the marinade after soaking as you will need 1 ounce of it later to flambé the dish.
Can I use a regular lighter for the flambé?
It is safer to use a long lighter to ignite the alcohol to keep your hands away from the initial flame.
Is Saganaki a main course?
Saganaki is traditionally served as a Greek appetizer or 'meze'.
Do I need to shake off the flour after dredging?
Yes, shake off any excess flour before placing the cheese slices into the hot skillet.
What should the heat setting be for frying?
Use medium-high heat to ensure the oil is hot enough to form a crust quickly.
How much flour is needed for this recipe?
You will need 1/4 cup of all-purpose flour for dredging the 1 lb of cheese.
What is the texture of the cheese after cooking?
The cheese should have a golden, seared crust on the outside and be gooey and melty on the inside.
Is this dish difficult to make?
No, it is simple to make but involves a visual presentation that makes it appear very impressive.
Can I omit the alcohol?
While you can fry the cheese without it, you will lose the aromatic depth and the ability to flambé the dish.
Does the alcohol flavor stay in the cheese?
The marinating process allows the cheese to soak up the flavor, while the flambéing burns off the raw alcohol, leaving a light aroma.
Why is it called Saganaki?
The name 'Saganaki' refers to the small, two-handled frying pan traditionally used to cook and serve the dish.
Where should I perform the flambé?
For the best effect and guest experience, carry the skillet to the dinner table and ignite it there with caution.