Flaming Greek Cheese Saganaki Recipe

Kefalotyri or kasseri cheese: A firm, salty Greek cheese that is perfect for frying and creating a crispy, golden crust.

All-purpose flour: Used to dredge the cheese slices, helping to create a crispy exterior when fried.

Olive oil: Essential for frying the cheese to a golden brown perfection.

Brandy: Adds a unique flavor and is used to create the flaming effect for a dramatic presentation.

Lemon: Fresh lemon juice is squeezed over the cheese after the flames subside, adding a bright, tangy finish.

When dredging the cheese slices in flour, ensure they are evenly coated but shake off any excess to avoid clumping. This will help achieve a crisp, golden crust when frying.

• kefalotyri - Substitute with halloumi: Halloumi has a similar firm texture and high melting point, making it a good alternative for frying.

• kefalotyri - Substitute with gruyere: Gruyere has a nutty flavor and melts well, providing a similar taste profile.

• kasseri cheese - Substitute with provolone: Provolone has a mild flavor and melts easily, making it a suitable replacement.

• kasseri cheese - Substitute with mozzarella: Mozzarella has a mild taste and good melting properties, though it is softer.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a similar coating and crispiness when frying.

• all-purpose flour - Substitute with rice flour: Rice flour offers a light, crispy texture and is gluten-free.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, suitable for frying.

• olive oil - Substitute with canola oil: Canola oil is also neutral in flavor and has a high smoke point, making it a good alternative.

• brandy - Substitute with ouzo: Ouzo adds a unique anise flavor that complements Greek dishes well.

• brandy - Substitute with white wine: White wine provides a similar acidity and depth of flavor.

• lemon - Substitute with lime: Lime offers a similar acidity and citrus flavor, though slightly more tart.

• lemon - Substitute with vinegar: A splash of vinegar can provide the necessary acidity, though it lacks the citrus aroma.

• Allow the cheese to cool completely before storing. This prevents condensation, which can make the cheese soggy.

• Wrap each slice of kefalotyri or kasseri cheese individually in plastic wrap or aluminum foil. This helps maintain its texture and prevents it from absorbing other flavors in the fridge.

• Place the wrapped slices in an airtight container. This provides an extra layer of protection against moisture and odors.

• Store the container in the refrigerator. The cheese will keep for up to 3 days. For best results, consume it as soon as possible.

• To freeze, follow the same wrapping procedure. Then, place the wrapped cheese slices in a freezer-safe bag, removing as much air as possible before sealing.

• Label the bag with the date. Frozen cheese can be stored for up to 2 months.

• When ready to use, thaw the cheese in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the cheese in a frying pan over medium heat until warmed through. Avoid microwaving, as it can alter the texture and make the cheese rubbery.

• Preheat your oven to 350°F (175°C). Place the leftover cheese on a baking sheet lined with parchment paper. Bake for about 10 minutes or until the cheese is warmed through and slightly crispy on the edges.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the cheese slices in the skillet and cook for 2-3 minutes on each side until they are heated through and regain their golden brown crust.

• Use a microwave-safe dish and cover the cheese with a damp paper towel to retain moisture. Microwave on medium power for 30-second intervals, checking after each interval until the cheese is heated through.

• For a quick reheat, use a toaster oven set to medium heat. Place the cheese on a piece of aluminum foil and heat for 5-7 minutes until it is warmed through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cheese slices in the basket and cook for 3-5 minutes until they are heated through and have a crispy exterior.

• Frying pan: To heat the olive oil and fry the cheese slices until golden brown.

• Tongs: To flip the cheese slices and ensure they are evenly cooked on both sides.

• Measuring cup: To measure out the all-purpose flour and olive oil accurately.

• Small bowl: To hold the all-purpose flour for dredging the cheese slices.

• Lighter or match: To carefully ignite the brandy in the pan.

• Lemon squeezer: To squeeze lemon juice over the cheese once the flames subside.

• Knife: To cut the cheese into thick slices and the lemon into wedges.

• Cutting board: To provide a surface for cutting the cheese and lemon.

• Plate: To serve the flaming cheese saganaki immediately after preparation.

Prepare ingredients in advance: Measure and cut the cheese and lemon wedges ahead of time to streamline the cooking process.

Use pre-sliced cheese: Purchase pre-sliced kefalotyri or kasseri cheese to save time on cutting.

Organize your workspace: Have all your ingredients and tools ready before you start cooking.

Heat oil properly: Ensure the olive oil is hot before adding the cheese to achieve a perfect golden brown crust quickly.

Flour in a bag: Place the flour in a plastic bag and shake the cheese slices inside to coat them evenly and quickly.