Saganaki recipe
Flaming Greek cheese! Okay, we have to admit that in all actually, a traditional Greek Saganaki recipe doesn’t include that huge flame you may know and love. That’s just a spectacle, but don’t let that stop you from making this!
Who doesn’t love ordering this, or at the very least seeing it done at a Greek restaurant? It truly is a spectacle.
What makes this so delicious is the slight saltiness naturally found in the Greek cheese ( Kasseri or Kefalotyri ) combining with the lemon and olive oil (and ouzo if you chose the more spectacle rout).
This is usually served with other Greek appetizers (mezethes) before main meals.
We do make this quite often, but as Jane will be quick to point out, be careful! The flame can get quite large and if it’s your first time doing it it may take you by surprise.
Give it a go, let me know how it turns out!
καλή όρεξη! (Kali orexi – enjoy your meal!)
Greek Saganaki Recipe
Saganaki (flaming cheese) is a stable at my house. Once you get it down, it's a nice spectacle for guest.
Ingredients
- 2-4 slices of Kefalotyri or Kasseri Greek cheese, Feta can be used if needed
- 1 egg
- 1 teaspoon chopped oregano
- 1/2 cup all-purpose flour
- 1/2 cup tablespoons olive oil
- freshly ground black pepper
- 1 lemon
Instructions
- Beat egg in bowl and add oregano and pepper.
- Place flour in bowl that allows cheese slices to be easily dipped.
- Dip each slice of Greek cheese into egg/oregano mix (let it drip for a second to remove excess mixture).
- Place cheese in flour and coat both sides, set aside.
- Repeat for all slices.
- Add olive oil to pan and heat to med-high.
- Once hot, add Greek cheese and cook on each side for about 1 min (until golden brown).
- To remove excess oil, pat dry with paper towel.
- Squirt lemon over saganaki and serve!
Bonus:
- After the saganaki is golden brown you can remove and place on a hot cast iron pan
- Pour about a shot glass (~1 oz) worth of Greek Ouzo over cheese
- Light with a match and watch this Greek tradition unfold right before your eyes. Let the flame last a few seconds.
- Use the lemon you would have used above to extinguish the flame.
- **Please be careful when you do this. If you are under 18, I would recommend having a parent/adult present**
Notes
* The flame you see in restaurants is NOT how this dish is traditionally prepared in Greece. The flame was added for show in the USA. Above without the extra steps is how it’s traditionally served.
*Best served with Greek Ouzo, hard bread, tomatoes, olives, and of course, baked pita.
Nutrition Information:
Yield: 2 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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