Greek Cuisine

Saganaki (Flaming Greek Cheese) Recipe – Greek Special

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Saganaki (Flaming Greek Cheese) Recipe – Greek Special

Saganaki is a beloved Greek appetizer featuring a firm, meltable cheese like kasseri, graviera, or kefalotyri, shallow-fried until golden and crispy. In many restaurants, it’s ignited tableside with brandy or ouzo for a spectacular flaming presentation, then doused with lemon juice to extinguish the flame—resulting in a sizzling, indulgent bite that’s both beautiful and delicious.

  • 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):

1

Brush each side of the kasseri cheese with water and coat both sides thoroughly in flour to ensure even coverage.

2

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.

3

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.

Recipe Notes:

Choose a semi-firm cheese (e.g., kasseri, graviera, or kefalotyri) cut into ½-inch thick slices for the ideal texture.

Pat the cheese dry, lightly coat both sides in flour to help form a golden crust.

Heat olive oil in a heavy-bottomed skillet (cast iron preferred) until shimmering before adding cheese.

Fry until each side turns crispy and golden, flipping carefully to avoid breaking the cheese.

For the show-stopping finish, carefully pour a splash of brandy or ouzo around the cheese and ignite briefly (flaming is optional but dramatic).

Squeeze fresh lemon juice over the cheese to extinguish the flame, then sprinkle chopped parsley for brightness.

Serve immediately with crusty bread to soak up the molten cheese and pan juices.

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