Thursday, 19 July 2012


Saganaki literally means little pan and refers to the pan the flaming cheese is served in. Saganaki can be made with several kids of cheeses. You can use Kefalotyri, Kasseri or Haloumi cheeses.  It is dipped in flour and fried then either Brandy (Metaxa) or Ouzo is poured over it and lit. In my version I also pour a simple lemon sauce over it to finish. Serve it hot and melted. Crazy yummy. 

You will need:
  • some wedges or squares of cheese (kefalotyri, kasseri or haloumi)
  • flour for dredging
  • salt/ pepper
  • 2 lemons
  • 1-2 tbsp chopped parsley
  • oil for frying
  • 3-4 tbsp brandy (Metaxa) or Ouzo 
Lemon Sauce
  • 1 lemon juiced
  • 1/2 cup chicken broth
  • salt/pepper
  • 1/2 a stick of butter (1/4 cup- 4 tbsp)
  • 1 tbsp chopped parsley

Sometimes this cheese is labelled as Saganaki instead of the name of the cheese in the store.

Step 1: either cut the cheese into triangles or cook it in one piece. Dip the cheese in water and then into flour to form a coating.

Step 2: make the sauce in a small saucepan. Add chicken broth and reduce on medium until reduced by half. It will take about 15 minutes to reduce. Add lemon juice, salt and pepper and then finally the butter and parsley. Whisk until forms a lemon sauce. Set aside until cheese is fried and flamed.

Step 3: in a pan with the oil very hot quickly fry the cheese for approximately 2 minutes on each side until browned. Remove and blot on paper towel and quickly take off paper towels or they will stick.

Step 4: heat another pan and once hot remove from burner and add cheese and a few tbsp of brandy or ouzo and light with a long lighter. Once the flame has burned off serve immediately with some of the lemon sauce spooned over top.


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