Saganaki (Flaming Greek Cheese) Recipe – Greek Special
Saganaki, a Greek appetizer featuring fried kasseri cheese, became popular for its flambéing ritual with brandy, a tradition started by Chicago restaurateurs. Customers were encouraged to shout “Opa!” as the cheese ignited on the plate. You can easily recreate this tradition at home within minutes, whether for a cozy date night or a quick and enjoyable cheese dish on a cold evening. Serve with sliced fresh or grilled bread for a delightful experience.
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
Saganaki (Flaming Greek Cheese) Ingredients :
- 1 (4 ounce) package kasseri cheese
- 1 tablespoon water, or as needed
- ¼ cup all-purpose flour, or as needed
- 1 tablespoon olive oil
- 2 tablespoons brandy, at room temperature
- ½ lemon, or to taste
- 1 tablespoon freshly chopped Italian parsley
How to Make Saganaki (Flaming Greek Cheese):
Brush each side of the kasseri cheese with water and coat both sides thoroughly in flour to ensure even coverage.
Heat a well-seasoned cast iron skillet over medium-high heat until it starts smoking. Add olive oil to the hot skillet. Carefully place the floured cheese in the hot oil and fry until the cheese begins to melt and develop a golden-brown crust, approximately 2 minutes. Use a spatula to flip the cheese quickly and fry the other side until golden brown, about 30 seconds more.
Remove the skillet from the heat and transfer the cheese onto a plate lined with napkins. Pour the room temperature brandy over the cheese in the skillet. Ignite the brandy using a long-handled lighter. Squeeze lemon juice over the flames to extinguish them, and then sprinkle with freshly chopped parsley for garnish.
