Kamil Perry
Flaming saganaki cheese is a beloved Greek appetizer that is often served flambéed in North America. The dish is typically prepared by frying slices of semi-hard Greek cheese—such as kefalotyri, graviera, or kefalograviera—in olive oil until golden brown. Once cooked, the cheese is then flambéed with brandy, ouzo, or other spirits and served with a squeeze of lemon juice. While the flambéing technique adds a dramatic flair to the dish, it is not traditionally Greek and is believed to have originated in Greek-American communities.
| Characteristics | Values |
|---|---|
| Spirit | Brandy or Ouzo |
| Oil | Olive oil |
| Pan | Cast iron skillet |
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What You'll Learn
Ouzo is a popular choice for flaming saganaki cheese
Flaming saganaki cheese is a beloved Greek appetizer that's easy to make at home. While it's not traditionally served flambéed in Greece, it's become a popular custom in Greek-American restaurants and some touristy tavernas in Greece. The dish is typically prepared by frying cheese until it's golden brown and melted and then serving it with a squeeze of lemon. However, if you're feeling adventurous, you can try the optional tableside flambé.
To create the flambé effect, the cheese is fried until golden brown, and then the ouzo is carefully added to the pan. The ouzo is then ignited using a stove or long lighter, creating a dramatic display of flames. It's important to exercise caution during this step to prevent any accidents. Once the flames have subsided, the dish is ready to be served.
The type of cheese used for saganaki is essential. It should be firm enough to withstand the heat but not so hard that it doesn't melt. Traditional Greek cheeses such as kefalotyri, graviera, kefalograviera, or halloumi are commonly used. However, other cheeses like kasseri or feta can also be used, keeping in mind that they melt more quickly.
In addition to the cheese and ouzo, other ingredients used in the dish include olive oil, flour, and lemon. The olive oil is heated in a pan, and the cheese is dredged in flour before being fried. After flambéing, the flames are extinguished using lemon juice, and the dish is served with warm pita slices or crusty bread.
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Brandy is also used for flambéing
Flaming saganaki cheese is a beloved Greek appetiser that's easy to make at home. While it's not traditionally served flambéed, the practice has become popular in North America, especially in Greek-American restaurants. The flambéing is purely for showmanship, but it's a lot of fun and a great way to impress your guests.
To flambé saganaki cheese, you can use brandy, ouzo, or Metaxa. Firstly, prepare the cheese by slicing it into two 1/2-inch-thick slices and dredging it in flour. Shake off any excess. Fry the cheese slices in a cast-iron skillet over medium heat for about two minutes on each side, until they are golden brown and gooey. Remove the skillet from the heat and carefully carry it to the dinner table.
Here comes the flambé! Pour one ounce of brandy (or ouzo, or Metaxa) over the fried cheese and immediately set it ablaze with a lighter. Be sure to yell "Opa!" or "Nagasaki!" as the flames erupt. To extinguish the flames, squeeze a lemon over the top. Serve with warmed pita slices and additional lemon wedges. Enjoy the spectacle and the delicious, gooey cheese!
When choosing a brandy for flambéing, look for one that is high-quality and flavourful. The brandy will impart some of its flavours to the cheese, so you want to ensure it complements the dish. A good rule of thumb is to choose a brandy that you would also be happy to drink. As for the cheese, it's essential to select a variety that can withstand the heat of flambéing without melting immediately. Halloumi is an excellent choice, as it has a high melting point and a firm texture.
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The cheese should be semi-hard and dry
Flaming saganaki cheese is a beloved Greek appetiser that's easy to make at home. The cheese used in this dish is typically semi-hard and dry, made from sheep's milk. It is important to select a cheese that is firm enough to withstand heat without melting too quickly. The thickness of the cheese slices also matters—they should be around 1/2-inch thick.
The traditional Greek cheeses used for saganaki include kefalotyri, graviera, or kefalograviera. These cheeses have the ideal semi-hard and dry texture. Kasseri is another option, but it melts faster, so it requires closer attention during cooking. Feta cheese, a popular Greek variety made from sheep's milk, can also be used, but it falls on the softer side and demands careful handling.
If you cannot find these specific Greek cheeses, there are alternative options with similar textures and mild, nutty flavours. Young pecorino or provolone cheese are suggested substitutes. Additionally, halloumi, a hard and briny cheese, is commonly used in saganaki, especially in Greek-American variations. It is important to note that halloumi holds up well to high heat, enhancing its flavour.
When preparing the cheese for frying, it is recommended to slice it into the desired thickness, rinse the slices with room temperature water, and then pat them dry. This preparation helps the flour adhere better to the cheese. After coating the cheese in seasoned flour, it is ready for frying.
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Saganaki is fried in olive oil
Saganaki is a beloved Greek appetiser that is simple to make at home. It is made by frying Greek cheese until it is golden brown and melted, and serving it with a squeeze of lemon. If you want to impress your guests, you can flambé the cheese with brandy or ouzo.
Next, heat olive oil in a nonstick skillet over medium heat. When the oil is hot, carefully place the cheese slices into the skillet. Pan-fry the cheese for a couple of minutes on each side, until it is golden brown and bubbling on both sides. The cheese should form a nice thin crust with a soft, melty interior.
Finally, serve the Saganaki immediately with a squeeze of lemon juice. If you want to flambé the cheese, simply pour brandy or ouzo over the top and ignite it with a lighter. Be sure to shout "Opa" and squeeze lemon over the top to extinguish the flames before serving. Enjoy your delicious and impressive Saganaki!
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Lemon juice is used to extinguish the flames
Flaming saganaki cheese is a fun and delicious dish that can be made at home or ordered in some Greek or Greek-American restaurants. While the traditional Greek version of the dish does not include flames, the flaming version is a spectacle that can impress your guests. The flames are typically ignited by using spirits such as brandy, ouzo, or Metaxa brandy, and then extinguished by squeezing lemon juice over the flaming cheese.
Lemon juice is an essential ingredient in the preparation of saganaki cheese, whether or not flames are involved. It adds a bright, savory, and creamy flavour to the dish. The acidity of the lemon juice balances the richness of the melted cheese and creates a delicious combination.
When making flaming saganaki cheese, it is important to use a cast iron skillet or pan that can withstand high heat and flames. The cheese, typically a semi-hard Greek cheese such as kefalotyri, graviera, kefalograviera, halloumi, kasseri, or feta, is coated in flour and fried in olive oil until golden brown. Once the cheese is cooked, the chosen spirit is poured over it, and the flames are ignited.
After the cheese has been flambéed and the flames have died down, lemon juice is squeezed over the cheese to extinguish any remaining flames. This step not only ensures safety but also adds to the flavour and presentation of the dish. The lemon juice complements the slightly salty taste of the cheese and creates a balanced and mouthwatering appetizer.
In summary, lemon juice is used to extinguish the flames when preparing flaming saganaki cheese. It is an important ingredient that enhances the flavour and presentation of this traditional Greek dish. Whether flambéed or not, saganaki cheese is a delicious and enjoyable appetizer that can be shared with guests and brings a unique element to the dining experience.
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Frequently asked questions
Saganaki is a beloved Greek appetiser that is easy to make at home. It is traditionally made with Halloumi, a hard, briny cheese that is perfect for frying.
Ouzo, a Greek liquor, is used to flame Saganaki. You can also use brandy.
First, slice the cheese into two 1/2-inch-thick slices and dredge in flour. Next, heat olive oil in a cast-iron skillet over medium heat and fry the cheese slices for a couple of minutes until golden brown. Then, add the Ouzo and ignite with a lighter. Finally, squeeze lemon over the Saganaki to extinguish the flames.
The traditional Greek cheeses used in Saganaki are semi-hard, dry, and made from sheep's milk. These include Kasseri, Kefalotyri, Graviera, Kefalograviera, and sheep's milk Feta cheese.
