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.
*Best served with Greek Ouzo, hard bread, tomatoes, olives, and of course, baked pita.