Saganaki (Flaming Cheese)
1 piece cheese cut in a triangle (“Kaseri” or “Kefalotire”)
1 whiskey glass of “Metaxa” or another brandy (warmed)
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.
Pairs Well With
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/ ).