Flaming Greek Cheese Saganaki Recipe

Kasseri or kefalotyri cheese: A firm, tangy Greek cheese perfect for frying.

All-purpose flour: Used to coat the cheese slices, giving them a crispy exterior.

Olive oil: Adds flavor and helps to fry the cheese to a golden brown.

Brandy: Used to flambé the cheese, adding a dramatic flair and a hint of sweetness.

Lemon: Fresh lemon juice is squeezed over the cheese to add a bright, tangy finish.

When dredging the cheese slices in flour, make sure to shake off any excess to avoid clumping and ensure an even, crispy coating. Use a high-quality olive oil for frying to enhance the flavor. When igniting the brandy, always remove the pan from the heat source to prevent any accidents. Squeeze lemon juice over the cheese right before serving to add a fresh, tangy contrast to the rich, melted cheese.

• kasseri or kefalotyri cheese - Substitute with halloumi: Halloumi has a similar firm texture and high melting point, making it an excellent alternative for frying.

• kasseri or kefalotyri cheese - Substitute with graviera: Graviera is another Greek cheese with a similar flavor profile and texture, suitable for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a similar coating and crispiness when frying the cheese.

• all-purpose flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that will still give a crispy coating.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for frying.

• olive oil - Substitute with canola oil: Canola oil also has a high smoke point and a neutral flavor, making it a good alternative for frying.

• brandy - Substitute with ouzo: Ouzo is a traditional Greek spirit that can add a unique anise flavor to the dish.

• brandy - Substitute with cognac: Cognac can provide a similar depth of flavor and is often used in flambé dishes.

• lemon - Substitute with lime: Lime can provide a similar acidity and brightness to the dish.

• lemon - Substitute with white wine vinegar: White wine vinegar can offer a similar tangy flavor to finish the dish.

• Allow the cheese to cool completely before storing. This prevents condensation from forming, which can make the cheese soggy.
• Wrap each slice of cheese individually in plastic wrap or aluminum foil to maintain its texture and flavor.
• Place the wrapped slices in an airtight container or a resealable plastic bag. This helps to keep the cheese fresh and prevents it from absorbing other odors in the refrigerator.
• Store the container in the refrigerator if you plan to consume the cheese within 2-3 days. For longer storage, place the container in the freezer.
• To freeze, ensure the cheese is well-wrapped and placed in a freezer-safe container or bag. This will help to prevent freezer burn and maintain the quality of the cheese.
• Label the container with the date so you can keep track of how long it has been stored. Frozen cheese can be kept for up to 2 months.
• When ready to use, thaw the cheese in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the cheese by placing it in a hot frying pan with a little olive oil until it is warmed through and slightly crispy again. Avoid microwaving as it can make the cheese rubbery.
• If you have leftover lemon wedges, store them in an airtight container in the refrigerator for up to a week. They can be used to add a fresh burst of flavor to other dishes.

• Preheat your oven to 350°F (175°C). Place the leftover cheese on a baking sheet lined with parchment paper. Bake for about 10 minutes or until the cheese is warmed through and slightly bubbly.
• Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the leftover cheese in the skillet and cook for 2-3 minutes on each side until it is heated through and has a nice golden crust.
• Use a microwave-safe dish and cover the cheese with a damp paper towel to prevent it from drying out. Microwave on medium power in 30-second intervals until the cheese is warmed through.
• For a quick and easy method, use a toaster oven. Set it to 350°F (175°C) and place the cheese on a piece of aluminum foil. Heat for about 5-7 minutes or until the cheese is warm and slightly crispy.
• If you have an air fryer, preheat it to 350°F (175°C). Place the cheese in the air fryer basket and cook for 3-5 minutes until it is heated through and has a crispy exterior.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.

• Tongs: A tool used to grip and lift objects, especially useful for turning the cheese slices.

• Spatula: A broad, flat tool used for flipping and removing the cheese from the pan.

• Lighter or match: Used to ignite the brandy for the flaming effect.

• Measuring spoons: Used to measure the exact amount of flour and olive oil.

• Small bowl: Used to hold the flour for dredging the cheese slices.

• Cutting board: A durable board on which to cut the cheese into slices.

• Knife: A sharp tool used to cut the cheese into 1 cm thick slices.

• Lemon squeezer: A tool used to extract juice from the lemon wedges.

• Plate: Used to serve the finished saganaki cheese.

Pre-dredge the cheese: Dredge the cheese slices in flour ahead of time and store them in the fridge.

Preheat the pan: Heat the olive oil in the frying pan while you prepare the cheese.

Use a kitchen torch: Instead of igniting the brandy in the pan, use a kitchen torch for a quicker and safer flame.

Lemon wedges ready: Have the lemon wedges cut and ready to squeeze over the cheese immediately after flaming.