Photo: Greek Saganaki Recipe
Ingredients
- 8 (1/2-inch) slices kasseri cheese (about 1 1/2 ounces each)
- Salt
- Freshly ground black pepper
- 2 cups brandy, or enough to cover cheese slices
- 1 cup all-purpose flour
- 4 tablespoons butter
- 3 to 4 tablespoons lemon juice
- 4 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 dish, 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, to taste. Remove from the pan and serve with the pita bread and olives.
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By 11041282
Woodstock, IL
on April 03, 2010
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Because of the previous review, we did not soak the cheese in the brandy. We did a quick dip so the flour would stick to the cheese. We served it with toasted garlic sourdough bread. Yummy!!
By adam.puchalski_...
Calgary, AB
on July 30, 2008
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My wife and I love Greek food and have eaten Saganaki at several Greek restaurants. So when I came across this recipe we were really looking forward to it.
Typically the Greek restaurants use Ouzo instead of brandy. We found that the taste of the alcohol was over powering. I believe the purpose of the brandy is to take a bit of the edge off of the sharp taste of the cheese.
Next time we skip marinating the cheese in brandy before dredging and frying. I found this recipe quick and easy (after the brandy bath and great as an appetizer!
By we-hurd_9867676
Missoula, MT
on February 28, 2008
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This is a great appetizer, the recipe is easy, the presentation is also a very nice touch. I have made this one several times after seeing it on food tv. I lost the recipe, forgot the name, and just recently found it again, so.... Excited to have it in my recipe box so I can make this again!
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