Greek Saganaki

Introduction

Name: Greek Saganaki
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: ¼ cup flour; 8 oz Kasseri cheese. You can substitute with halloumi, Manchego, or paneer as well.; 2 tbsp olive oil; 2 oz ouzo

I first had Saganaki on Crete but you can make this delicious and simple Greek appetizer at home with cheese and a few pantry staples. Here is a traditional recipe for making saganaki at home: If you are inexperienced or feel it is too dangerous you can skip the flambe step.

Greek | Mediterranean

Recipe

Yields1 ServingDifficultyIntermediate

Prep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients

¼ cup flour

8 oz Kasseri cheese. You can substitute with halloumi, Manchego, or paneer as well.

2 tbsp olive oil

2 oz ouzo

Directions

Slice the cheese lengthwise, 1/2-inch to 1-inch thick.

Sprinkle flour evenly over a large plate and dip the cheese in the flour, dredging until lightly coated on all sides.

In a small cast-iron or stainless steel skillet over high heat, heat the oil until it shimmers.

Carefully place the flour-coated cheese into the oil. Remember to lay the cheese in away from you.

Fry on one side about 2 minutes until golden and crisp. Then flip, again flipping away from you, and fry the other side another 2 minutes until golden and just starting to melt.

Remove from the heat.

Have a pot lid handy in case you need to cover the pan to suppress the flames and make sure that nothing is hanging over the pan.

Pour the ouzo over the cheese. DO NOT POUR DIRECTLY FROM THE BOTTLE.

Using a stick lighter or long match, carefully set the ouzo aflame.

As the cheese flambes, carefully shake the pan gently to help disperse the flame until extinguished and the alcohol is burned off.

Serve immediately.