Cheese Saganaki Food

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

SAGANAKI - GREEK FRIED CHEESE

Steps:

• Take the slice of cheese and dip it in cold water, then in white flour, shaking to remove excess and smoothing it with your fingers.
• Heat 1 tablespoon of olive oil in a small pan under medium heat. Once hot, place the cheese in the pan and fry for about 2 minutes than flip carefully (I use a thin rubber spatula). Be careful not to let the crust slide off. Fry on the other side for about 2 minutes. The crust should be golden.
• Remove from pan and place on a plate, squeeze some lemon over it and serve right away.

SAGANAKI (FRIED CHEESE) GREEK STYLE

Steps:

• Cut the cheese into strips 2 " wide and 1/2" thick.
• Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
• Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
• Remove dab with paper towels and serve immediately with lemon wedges.

SAGANAKI

Steps:

• Dip the cheese slices in cold water, then flour them lightly.
• Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
• Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately.
• Suggested drink: Kourtakis Retsina of Attica

GREEK SAGANAKI

Steps:

• Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
• Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
• Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

SAGANAKI: FLAMING CHEESE

Steps:

• Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy).
• Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours).
• Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use.
• Dredge cheese thru the flour, shaking off excess.
• Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey.
• Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames.
• Serve with warmed pita slices and additional lemon wedges. Enjoy!