Saganaki, a traditional Greek dish, is named after the small, two-handled frying pan in which it’s cooked, known as a “saganaki” or “sagani.” The term has come to refer to various Greek appetizers prepared in this pan, the most famous being the flaming cheese dish.
The main ingredient of Saganaki is cheese, typically a firm variety that holds its shape when heated. Kefalograviera, halloumi, kasseri, or feta are popular choices. The cheese is usually sliced into thick pieces, lightly dredged in flour, and then pan-fried in olive oil until it develops a crispy, golden brown exterior.
Once the cheese is fried, the dramatic flair of the dish comes into play. A splash of brandy or ouzo is added to the pan, and then the cheese is flambeed, usually at the table. This process, which involves igniting the alcohol with a lighter or match, creates a spectacular flame, leading to the “flaming cheese” spectacle. The flames are extinguished with a squeeze of fresh lemon juice, which adds a zesty flavor to the dish.
Saganaki is typically served immediately after cooking, while it’s still hot and the cheese is deliciously melty. It’s often accompanied by slices of crusty bread, which are perfect for dipping into the melted cheese. This dish is not just a culinary delight but also a visual and sensory experience, making it a favorite in Greek cuisine and a must-try for anyone seeking an authentic Mediterranean flavor.
Step 1: Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.
Step 2: Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.
Step 3: Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
Feedback of Saganaki (Flaming Greek Cheese) Recipes
Love this recipe how do you search high and low to find true Kasseri cheese. I contacted the Bel Gioioso did they recommended some online sellers that you could purchase the Correct cheese from. I have tried substitute cheese and it did not come out well. The cast-iron pan is a must I recommend soaking the cheese in the brandy for two hours before you cook it. Be careful when lighting the brandy, but it is worth it.
Perfect! I grew up in Chicagoland and this was a treat we frequently requested.**NOTE to folks who have commented about the "napkin lined plate"... Put the PAN (not the cheese, itself) on a napkin lined plate, just like the recipe says and the photo depicts. During my prep, I put a trivet in the middle of the table and flame it there.
It turned out great!We got lucky finding Kasseri cheese at Flint, Michigan Farmers Market and I made it this evening..Happily the Saganaki and the flame turned out perfect!
Great recipe and easy to follow the instructions. Did manage to splash some hot oil on my hand - ouch, but the crust remained intact and I just need to find a longer spatula!! The flaming brandy went well without setting my kitchen on fire!!
used 8 oz of cheese, thus doubled the other ingredients. Cooked quickly but was very good. I thought I would need chips or something with the cheese but it was good by itself since the flour added a nice texture and gave you something to hold on it. I wonder if it would pair nicely with something sweet, like a jam but didn't end up doing so the first time.
Use Ahrodite Halloumi Cheese
Very easy. Tastes exactly like the stuff you’d get at a restaurant!
I love this recipe, but does it seriously suggest putting the cheese on a napkin before lighting it on fire? I skip the napkin.
The only comment I have is a safety issue, the recipe says, “ Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese.” For a novice cook, one might think you would leave the napkin on the plate and pour Brandy on both the cheese and the napkin, recipe should read to “remove the napkin or place cheese on another plate”. Sorry I had to read the recipe a couple times myself. I know that should go without saying but people do silly things sometimes, I’d hate to see their kitchen catch on fire.
All Nutrifacts of Saganaki (Flaming Greek Cheese) Recipes
TOP 5+ FAQ Saganaki (Flaming Greek Cheese) Recipes
✅What type of cheese is best for Saganaki?
For Saganaki, firm cheeses that hold their shape when heated are preferred. Kefalograviera, halloumi, kasseri, and feta are excellent choices. Each type offers a distinct flavor and ensures a crispy exterior and a melty interior.
✅How do you properly flambe Saganaki?
To flambe Saganaki, heat the cheese until golden, then add a splash of high-proof alcohol like brandy or ouzo. Ignite it carefully, standing back to avoid the flames, and extinguish with lemon juice. This technique adds a smoky flavor and an exciting visual element.
✅Can Saganaki be made without alcohol?
Yes, Saganaki can be made without alcohol. Simply pan-fry the cheese until golden and crispy. The flambe step is optional and primarily for dramatic effect. The dish will still have its characteristic rich flavor and texture.
✅What are the best accompaniments for Saganaki?
Saganaki pairs well with crusty bread, fresh lemon wedges, and a light salad. The bread complements the crispy cheese, while the lemon adds a fresh zing. A salad with a light vinaigrette balances the richness of the cheese.
✅Is Saganaki suitable for a gluten-free diet?
Saganaki can be adapted for a gluten-free diet by using gluten-free flour for dredging, or by skipping the flour entirely. The key is to use a cheese that crisps well when fried. This modification makes it a delicious option for those avoiding gluten.
