Greek Saganaki

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 8 (1/2-inch) slices Kasseri cheese
  • Salt
  • Freshly ground black pepper
  • 2 cups brandy
  • 1 cup flour
  • 4 tablespoons butter
  • 2 lemons, juiced
  • 8 rounds of pita bread, brushed with olive oil, grilled and quartered
  • 1 cup Kalamata olives
Directions

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.


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4.7 9
The best Saganaki (and traditionally is made) is with Kefalograviera or Graviera which are hard (sheep and goat milk) cheeses that slightly melt and keep their consistency after they have been ''fried'' (with no oil or butter).Just wet them,cover them with some flour and ''fry'' them.Serve them with honey and sesame seeds on top.Food orgasm. ps.Kasseri is good but melts too easily.I will try it with Kasseri also and the Ouzo instead of brandy.I hope it will be delicious item not reviewed by moderator and published
Easy, tasty, and super fun! We will be making this a regular Sunday night treat! item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
Best saganaki I've ever tasted! The trick is to use good ouzo, try the authentic Greek stuff. item not reviewed by moderator and published
I liked the brandy aroma and the rich taste kasseri. item not reviewed by moderator and published
Very good - not as good as authentic Greek food in Greece, but better than American Greek food. Try it! item not reviewed by moderator and published
its good just to much lemon item not reviewed by moderator and published
This is a very easy recipe to do. Make sure you yell out "Oopa" when you light the brandy on fire. I couldn't find Kaserri, so I used Kashkaval. This is a Bulgarian cheese that also doesn't melt when fried and has a sharper taste. It worked fine in this recipe. item not reviewed by moderator and published
This is a great way to prepare cheese. item not reviewed by moderator and published

Not what you're looking for? Try:

Greek Saganaki

Recipe courtesy of Emeril Lagasse