Flaming Cheese, Saganaki Recipe

Prepare the cheese

Slice the 8 oz Kasseri into a single thick piece about 3/4 to 1 inch (2–2.5 cm) thick and roughly 3–4 inches (7–10 cm) in diameter or rectangular block — a single portion. Pat the cheese dry with paper towels to remove surface moisture; this helps achieve a crisp crust.

Set up dredging station

Place the 3 tbs flour on a shallow plate and season lightly with 1/2 tsp salt and a few grinds of black pepper. Beat the egg in a shallow bowl until smooth. Dredge the cheese piece in flour, shaking off excess, then dip into the beaten egg, letting excess drip back into the bowl, then optionally return to the flour for a light double-coat for better browning. Shake off excess flour.

Heat the pan

Choose a small heavy skillet (cast iron or stainless steel), about 6–8 inches across. Over medium heat, add 2 tbs unsalted butter and 1 tbs olive oil. Heat until butter is melted and foaming but not browned — the oil raises the smoke point and prevents burning.

Brown the cheese

Carefully transfer the coated cheese to the hot skillet. Cook without moving for 2–3 minutes until the underside is deeply golden and crisp. Using a spatula, flip gently and brown the second side for another 2–3 minutes. Adjust heat to medium-low if the coating browns too quickly before the cheese warms through. The interior should become soft but not fully melted into a puddle; kasseri holds its shape.

Season while cooking

Just after flipping, sprinkle the top with the remaining 1/2 tsp salt (if desired), 1 tsp dried oregano and 1/4 tsp freshly ground black pepper so flavors adhere to the hot surface.

Flambé with brandy

Remove the pan briefly from the heat. Carefully pour 1.5 fl oz (about 45 ml) brandy into the pan, tilting the pan slightly so the spirit pools around the cheese. Return the pan to the burner and, standing back, use a long lighter or long match to ignite the brandy. Let the flames burn while the alcohol cooks off — about 10–20 seconds. The flames may be high; keep a lid nearby to smother if needed. If you prefer not to flambé, spoon the brandy over the cheese and simmer for 20–30 seconds to reduce slightly.

Finish and rest briefly

When flames subside, spoon some of the pan juices over the cheese. Reduce heat to very low for 15–30 seconds if you want the cheese a little softer. Transfer the saganaki carefully to a small warmed plate or skillet for serving.

Garnish with a squeeze of fresh lemon juice from one or two wedges just before eating. Serve immediately with crusty bread or warm pita to tear and dip under the crisp, gooey cheese. Offer remaining lemon wedges on the side.

Safety note: When flambéing, keep loose clothing and flammable items away from the stove, use a long lighter or match, have a lid or fire extinguisher close at hand, and do not pour additional liquor into an already lit pan.