Saganaki Recipe
Pan fried kasseri cheese flambeed with brandy and lemon
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Ingredients
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Cheese
Flaming Ingredients
Cooking Ingredients
Garnish
Method
Preparation
- 1
Cut the Cheese
Slice the kasseri cheese into 1 cm thick slices. Ensure the slices are even for uniform cooking.
- 2
Dredge in Flour
Coat each slice of kasseri cheese lightly in all-purpose flour. Shake off any excess flour.
Cooking
- 3
Heat the Olive Oil
In a frying pan, heat the olive oil over medium heat until shimmering but not smoking.
- 4
Fry the Cheese
Add the floured cheese slices to the hot oil and cook for about 2-3 minutes on each side until golden brown and crispy.
Flambé
- 5
Add Brandy and Lemon Juice
Once the cheese is golden and crispy, carefully pour the brandy and lemon juice over the cheese.
- 6
Ignite the Alcohol
Using a long lighter or match, ignite the brandy. Allow the flames to subside naturally, which should take about 30 seconds.
Serving
- 7
Plate the Saganaki
Transfer the flaming kasseri cheese to a serving plate. Garnish with fresh parsley and serve with lemon wedges on the side.
- 8
Serve Immediately
Saganaki is best enjoyed hot. Serve immediately with crusty bread or as an appetizer to share.