Saganaki Flaming Cheese Recipes
FLAMING GREEK CHEESE (SAGANAKI)
This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 13m
Yield 2
Number Of Ingredients 7
Steps:
- Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
- Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
- Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g
SAGANAKI: FLAMING CHEESE
This is so very simple, very impressive and fun to make! "Opa"... (Prep time includes marinade time)
Provided by rosie316
Categories Spreads
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy).
- Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours).
- Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use.
- Dredge cheese thru the flour, shaking off excess.
- Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey.
- Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames.
- Serve with warmed pita slices and additional lemon wedges. Enjoy!
Nutrition Facts : Calories 229, Fat 5.1, SaturatedFat 0.7, Sodium 215.2, Carbohydrate 28.1, Fiber 1.6, Sugar 1, Protein 4.4
FLAMING CHEESE (GREEK SAGANAKI)
Greek restaurants famous Flaming Cheese. The hard Greek cheese can be found in Greek or Middle Eastern grocery stores and gourmet food shops.
Provided by Deb Mattson
Categories Greek
Time 32m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1 Season both sides of cheese with salt and pepper. Place cheese in shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours.
- 2 Season flour with salt and freshly ground pepper.
- 3 Remove cheese from dish, reserve 1/4 c brandy. Dredge cheese in seasoned flour coating completely.
- 4 In a large saute pan over medium heat, melt butter.
- 5 Pan fry cheese 2 minutes per side. Add reserved brandy and carefully flame the brandy, shaking pan back and forth several times.
- 6 Add lemon juice.
- 7 Remove cheese from pan and serve with pita bread and olives.
SAGANAKI (FRIED CHEESE) GREEK STYLE
This is wonderful to serve as an appetizer, serve lots of lemon wedges and I like crisp Pita Bread Pieces. If you cannot get the Greek cheese you may in a pinch use Italian Provolone - I had to use this because I didn't plan far enough ahead to get the good Greek Cheese. Evelyn/Athens posted a link to this recipe (off Zaar) and when I searced Recipezaar I could not find one like this. Thanks Evelyn. The recipe is simple and very good.
Provided by Bergy
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut the cheese into strips 2 " wide and 1/2" thick.
- Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
- Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
- Remove dab with paper towels and serve immediately with lemon wedges.
GREEK FETA SAGANAKI
Saganaki is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep's milk. Delicious regional variations include the use of Formaella cheese in Arachova and cheese in Cyprus. In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of "Opa"). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the "Flaming Saganaki" is usually attributed to Chicago restaurateur Chris Liakouras. What we're going to be making is a pan-fried version with slices of ripe tomatoes.
Provided by tha ARTIST
Categories Cheese
Time 10m
Yield 8 slices, 2-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
- In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
- In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
- Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
- Enjoy!
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- Heat oil in a medium nonstick or cast-iron skillet over medium-high. Place flour in a shallow dish. Run cheese under cold water to wet the surface, and dredge in flour to coat all sides. Shake off excess flour. Carefully place cheese in hot oil, and cook, until golden and beginning to melt, about 2 minutes per side.
- Turn heat off, and pour brandy over cheese. Carefully light with a long stick lighter. Allow flames to cease. Squeeze lemon over cheese, and sprinkle with parsley. Serve with crusty baguette or pita bread.
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Start with a FLAMING Cheese Saganaki! Literally delicious! The pita is fresh and the cheese is creamy! (See pic) The best part of this place is they treat everyone so well! The customer service is fantastic. It helps that the food is delish, too. A special (dinner meal) comes with FOUR sides. F.O.U.R. not 2. So you will be full. Trust the ...
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This is a great instructional video on the art of cooking Saganaki. Jim gives great advice on how to wow your guests!
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Ingredients. 4 oz. kasseri cheese 1 egg 1 tbsp. milk 1 ⁄ 2 cup flour ; 1 tbsp. olive oil 2 tbsp. brandy 1 wedge lemon Instructions. Beat together the egg and milk.
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SAGANAKI RECIPE (FLAMING GREEK CHEESE) | COOKING WITH ALISON
Pour approximately 1/8 cup of all purpose flour into a shallow dish and set aside. Preheat your saganaki pan or cast iron pan over medium high heat. Meanwhile, rinse your cold piece of cheese under cool running tap water, gently shake off the excess, and dredge it in the flour. Press gently to ensure that the flour sticks to all sides of the ...
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Greek flaming cheese, or saganaki, is a popular Greek appetizer. In fact, so popular is this hot cheesy delicacy, that in Greek culture it is often referred to as "opa," which is simply a expression of pure joy. In the Greek tradition, saganaki is delivered to the table sizzling in butter, at which point it is doused with brandy and set on fire ...
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9 "GREEK" FOODS NO ONE EATS IN GREECE — EAT THIS NOT THAT. Jan 28, 2022 · RELATED: 10 Healthy Salad Dressing Recipes You Can Make in Minutes. 6. Flaming Cheese. Shutterstock. We all love the theater of things set on fire, but the flaming cheese dish called saganaki…. From eatthis.com.
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BEST SAGANAKI: THE FLAMING GREEK CHEESE APPETIZER THAT HAS …
Specialties include Pastichio, Roast Lamb, Dolmades, Hot or Cold Octopus, Greek Salad, Fresh Seafood, Lamb Chops and of course, flaming Saganaki. Say OPA! to Chicago's most popular Greek restaurant. 200 S Halsted St • Chicago IL 60661 • (312) 782-9855. Visit the Greek Islands website...
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