Andy Montoya
Flaming cheese, also known as Saganaki, is a Greek dish typically made with fried Kasseri cheese. It is usually flambéed with alcohol, such as brandy or ouzo, and served with a squeeze of lemon juice. The cheese used in Saganaki is typically a Greek variety, including halloumi, feta, kefalotyri, graviera, or kefalograviera. Saganaki is a fun and delicious appetizer that is often served with bread and can be easily prepared at home. The ritual of flambéing the cheese and adding alcohol was started by restaurateurs in Chicago, who encouraged customers to shout Opa! as the dish was ignited.
| Characteristics | Values |
|---|---|
| Dish Name | Saganaki |
| Cheese Used | Kasseri, Kefalotyri, Graviera, Kefalograviera, Halloumi, Feta, Formaela, Vlahotiri |
| Cheese Texture | Semi-hard, dry |
| Cheese Type | Greek, mostly made from sheep's milk |
| Alcohol Used | Brandy, Ouzo, Greek liquor |
| Other Ingredients | Olive oil, lemon, flour, oregano, parsley |
| Bread | Fresh or grilled |
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What You'll Learn
Saganaki is a Greek appetiser
The flaming variety of Saganaki involves flambéing the cheese for a dramatic presentation. This involves adding alcohol (brandy, ouzo, or Greek liquor) to the hot pan and igniting it. The ritual of flambéing Saganaki was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!". Once the flames have died down, the dish is finished with a squeeze of lemon juice to extinguish any remaining flames. Saganaki is served with sliced fresh or grilled bread.
Saganaki gets its name from the frying pan in which it is prepared, called a σαγανάκι (saganáki), which is a diminutive of σαγάνι (sagáni), a frying pan with two handles. The word sagáni comes from the Turkish word sahan, meaning 'copper dish', which is borrowed from the Arabic word 'ṣaḥn', also meaning dish.
In most Greek households and restaurants, Saganaki is served without the flambéing ritual, simply with a squeeze of lemon juice.
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It is made with fried cheese
Flaming cheese, or Saganaki, is a Greek appetiser made with fried cheese. It is commonly flambéed in North America. The cheese used in Saganaki is usually semi-hard, dry Greek cheeses made from sheep's milk, such as kefalotyri, graviera, kefalograviera, kasseri, or feta. Cypriot halloumi cheese is also a popular choice, although it is much saltier than the Greek cheeses suggested in traditional recipes.
To make Saganaki, slices of cheese are fried in olive oil until golden brown. The cheese should be firm enough to withstand the heat but still melt. The thickness of the cheese slices is important—they should be cut to around 1/2-inch thick. After frying, the cheese is removed from the heat and placed on a napkin-lined plate. A shot glass of alcohol, such as Greek Ouzo or brandy, is then poured over the cheese, and the alcohol is ignited using a lighter or match. Once the flames have died down, lemon juice is squeezed over the cheese to extinguish any remaining flames, and the dish is served.
Saganaki is traditionally served with sliced fresh or grilled bread. It can also be accompanied by Greek Ouzo, tomatoes, olives, and baked pita. The ritual of flambéing the cheese and shouting "Opa!" was started by restaurateurs in Chicago and has since spread throughout North America. While the flaming version is a popular show-stopper, in most Greek households and restaurants, Saganaki is served without the flames and simply garnished with lemon juice.
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The cheese used is typically Greek varieties like halloumi, feta, or kefalograviera
Flaming cheese, or Saganaki, is a Greek dish that is usually made with Greek cheese varieties. The cheese used is typically Greek varieties like halloumi, feta, or kefalograviera. Saganaki is a fun, quick, and delicious appetizer that can be prepared in a small frying pan. It is made by frying cheese, typically halloumi, feta, or kefalograviera, until golden brown, and then flambéing with brandy or ouzo. The ritual of flambéing the cheese with brandy was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!".
Halloumi is a hard, briny cheese that is perfect for frying. It is important to note that halloumi does not melt, which some consider to be the best part of the dish. Feta cheese is also a good option, but it melts quickly, so it requires careful attention during cooking. Kasseri cheese is another popular choice for Saganaki, but it can be difficult to find substitutes that work well in the dish.
Kefalograviera is a semi-hard, dry Greek cheese that is made from sheep's milk. It has a mild, nutty flavor and is preferred for Saganaki due to its ability to hold up to heat without melting too quickly. Graviera is another Greek cheese that can be used in Saganaki, and it is similar in texture and flavor to kefalograviera. Finally, kefalotyri is a semi-hard Greek cheese that can also be used in Saganaki, but it melts quickly and requires careful monitoring during cooking.
In addition to the cheese, the other ingredients required for Saganaki are olive oil, flour, lemon, and alcohol (brandy or ouzo) for flambéing. The cheese is dredged in flour and then fried in olive oil until golden brown. The alcohol is then added to the pan and ignited, creating a dramatic presentation. A squeeze of fresh lemon juice is used to extinguish the flames before serving. Saganaki is typically served with bread, tomatoes, olives, and baked pita.
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The cheese is flambéed with alcohol, like brandy or ouzo
Flaming cheese, or Saganaki, is a Greek appetizer made with fried cheese that is commonly flambéed in North America. The cheese used in Saganaki is usually a semi-hard Greek cheese like Kasseri, Kefalotyri, Graviera, Kefalograviera, or sheep's milk Feta cheese. Cypriot Halloumi cheese is also a popular substitute, though it is much saltier than the traditional Greek cheeses.
Once the flames have died down, squeeze some lemon juice on top to extinguish any remaining flames and serve. The lemon juice also adds a delicious, bright flavour to the dish. Saganaki is often served with sliced fresh or grilled bread, Greek ouzo, tomatoes, olives, and baked pita.
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The ritual of adding brandy and flambéing was started by restaurateurs in Chicago
Flaming cheese, or Saganaki, is a Greek appetiser made with fried Kasseri cheese. The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was ignited. This ritual has since spread to restaurants across the US, from Brooklyn to Malibu.
The history of flaming cheese in Chicago dates back to the early 1960s when Petros Kogeones and his brother, owners of a restaurant in Greektown, began flambéing cheese in front of their family grocery store. They would splash brandy on sizzling cheese, light it on fire, and shout "Opa!". The dish became so popular that Kogeones even renamed his restaurant "Diana's Opa".
In Chicago, the dish is prepared by coating a square or triangular cut of cheese in flour and frying it in olive oil until crisp and golden. The cheese is then flipped, warmed through, and splashed with brandy (often ouzo or Metaxa) before being lit up. The flames are then extinguished with a squeeze of lemon, adding a dramatic flair to the presentation.
While the ritual of flambéing cheese with brandy was started by Chicago restaurateurs, the practice of flambéing food has a longer history. Modern flambéing became popular in the 19th century, with dishes like the English Christmas pudding in Charles Dickens' "A Christmas Carol" and the sweet omelette with rum or kirsch in Alexis Soyer's 1846 cookbook, "The Gastronomic Regenerator".
Flambéing is done with cognac, rum, or other liquors that have a high alcohol content (around 40%). The alcohol must be heated before lighting to create enough vapours to catch fire. While the flames add drama and a slight charred flavour, they do not significantly affect the taste of the food.
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Frequently asked questions
Flaming cheese, or Saganaki, is a Greek appetiser made with fried cheese that is flambéed for a show-stopping presentation.
The cheese used in flaming cheese is typically a Greek variety such as Kasseri, Kefalotyri, Graviera, Kefalograviera, Halloumi, or Feta.
To make flaming cheese, heat olive oil in a cast-iron pan over medium heat. Dredge a slice of cheese in flour and shake off the excess before adding it to the pan. Cook the cheese on both sides until it turns golden brown. Carefully add a shot of Ouzo, brandy, or another high-proof liquor, and ignite it with a long lighter or matches. After the flames have died down, squeeze lemon juice over the cheese to extinguish any remaining flames and serve.
Flaming cheese is typically served as an appetiser with sliced fresh or grilled bread, Greek Ouzo, tomatoes, olives, and baked pita.
