Flaming Greek Cheese (Saganaki)

GREEK·VEGSource

A quick and impressive appetizer of pan-fried cheese, flambéed tableside with brandy and served with lemon and herbs.

Ingredients

6

Kasseri Cheese

1 piece

All-Purpose Flour

¼ cup

Olive Oil

1 tbsp

Brandy

2 tbsp

Lemon Wedges

4 pieces

Fresh Parsley

1 tbsp

Equipment

Cast Iron Skillet

Instructions

1Prepare the Cheese3m

Slice Cheese

Cut the block of Kasseri cheese into a 1-inch thick slab.

Moisten Cheese

Lightly brush each side of the cheese with water. This helps the flour adhere.

Dredge in Flour

Place flour on a plate and dredge both sides of the moistened cheese, ensuring it's fully coated. Gently shake off excess flour.

2Cook the Cheese5m

Preheat Pan

Preheat a well-seasoned cast iron skillet over medium-high heat until it's very hot.

Add Oil

Carefully add 1 tablespoon of olive oil to the hot skillet.

Sear First Side

Place the flour-coated cheese into the hot oil. Cook for about 2 minutes, or until golden-brown and oozing.

Flip and Sear Second Side

Quickly flip the cheese over and cook the other side for about 30 seconds to 1 minute, or until golden-brown and melted.

3Flambé and Serve2m

Remove from Heat

Immediately remove the skillet from the heat.

Add Brandy

Pour 2 tablespoons of brandy over the cheese.

Ignite

Carefully ignite the brandy with a long lighter or match. Let the flames subside.

Garnish and Serve

Squeeze fresh lemon wedges over the cheese and sprinkle with chopped fresh parsley. Serve immediately with toasted bread for dipping.