Saganaki is believed to have been invented in Chicago’s Greektown in the late 1960s. Named for the two-handled frying pan in which the dish was originally prepared, saganaki created a flamboyant dining tradition of table-side flambéing. Kasseri cheese is marinated in brandy and lit on fire immediately before serving, accompanied by a traditional exclamation of Opa!—a Greek term of celebration. The flames are extinguished with a squeeze of lemon juice and the cheese is served hot with triangles of pita bread.
Recipe Servings: 6
Prep Time
5 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
2 minutes
Total Time
2 hours 7 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Prepare the cheese, slicing into ½-inch thick triangles or 3–4 inch squares.
- Marinate the cheese with the brandy for 2 hours.
- In a cast iron skillet, heat oil over medium-high heat.
- Remove the cheese pieces from the marinade, reserving the fluid.
- Dredge each piece of cheese through the flour, shaking to remove excess.
- Fry each piece for about 3–4 minutes, flipping once.
- Remove the cheese from the heat when seared on both sides.
- Carefully carry the skilled to the table.
- Pour 1 ounce of the brandy marinade over all, immediately setting ablaze.
- Squeeze the lemons over all, to douse.
- Serve with pita bread.
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