Saganaki (Flaming Cheese)


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Serves Serves one | Prep Time | Cook Time

Why I Love This Recipe

Recipe from Petros: A Chicago Greek restaurant where there is good food, good wine and fun.

Photo from Wikipedia: http://en.wikipedia.org/wiki/File:Saganaki.jpg

Saganaki (σαγανάκι) refers to various Greek dishes prepared in a small frying pan, itself called a saganaki, the best-known being an appetizer of fried cheese.

Cheese saganaki can be made with graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese.

Flaming saganaki apparently originated in 1968 at The Parthenon restaurant in Chicago’s Greektown (according to this Dining Chicago article: http://www.diningchicago.com/blog/2009/08/27/chicago-taste-of-greece-flies-this-weekend/ ).


Ingredients You'll Need

1 piece cheese cut in a triangle (“Kaseri” or “Kefalotire”)
1 whiskey glass of “Metaxa” or another brandy (warmed)
1/2 lemon
1 egg
Flour


Directions

Dip cheese into beaten egg


Flour the dipped cheese


Then fry it in an oiled or buttered frying pan, turning it over two times.


Have a hot pan ready


Put cheese into hot pan


Then pour the Metaxa or other brandy on the cheese


Light it with a match and say “opaa.”


Extinguish the flames by squeezing the lemon over the pan.


Questions, Comments & Reviews



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