Saganaki
Flaming cheese
A simple, but showy, appetizer of warm cheese.
Traditionally, this is made in a sagani pan. I used this one
But, cast iron works well too.
- 1/2 cup Flour
- 1 Cheese (Try graviera, kefalograviera, or kefalotyri.)
- A touch of butter or oil for frying
- Making the saganaki
This dish is incredibly easy. All you have to do is take the cheese, maybe trim it so it is even shape and size, dip it in water, and dredge in the flour. Heat the pan and add butter or oil (this is a shallow fry). Put the cheese in and cook until crisp on each side, maybe 2-4 minutes per side.
If not flambéing, serve warm in the pan and top with fresh lemon and a touch of salt.
If flambéing. Use a little high-proof alcohol (if you don’t have any, just heat up some regular alcohol and it will catch on fire), such as ouzo, and then light it on fire. Make sure to yell “Opa” and douse the fire with fresh lemon juice. Serve warm.
It is that easy 😊