Cast Iron

Flaming Cheese - Saganaki!

March 20, 2011
Photo by inpatskitchen
Author Notes

After years and years of trips to Detroit's Greektown for lamb chops, tarama, skordalia, eggplant spread and flaming cheese, we decided that we had to do the cheese at home to get our "fix". Armed with kasseri cheese and brandy we developed this easy recipe and do it frequently in the summer as part of a backyard mezze. Opa!.... - inpatskitchen —inpatskitchen

Test Kitchen Notes

I would like to give a double thumbs up to Flaming Cheese. Oh my, is this good AND easy! The Kasseri cheese is worth seeking out, its flavor and texture are unique and delicious. The addition of oregano and lemon provided additional intrigue. I served it with olive bread, since I had it on hand, and every last morsel was devoured. This recipe will be added to my "favorite" file! - sticksnscones —sticksnscones

  • Serves 2 to 4 as an appetizer
Ingredients
  • 1 cup flour
  • 1 teaspoon dried oregano
  • 2 slices kasseri cheese, about 4 inches in diameter and cut 1/2 inch thick
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 egg
  • 1/4 cup milk
  • 1 lemon halved
  • 3 ounces inexpensive brandy
In This Recipe
Directions
  1. Mix the flour and oregano in a shallow bowl and set aside.
  2. Beat the egg and milk in a shallow bowl.
  3. Wet the pieces of cheese with water and coat each with the flour mixture, then the egg mixture, and then back into the flour.
  4. In a heavy saute pan or cast iron skillet, melt the butter and olive oil until the butter starts to foam.
  5. Place the cheese into the pan and fry on both sides until golden and the cheese starts to soften.
  6. Quickly take the pan outside, pour in the brandy and ignite yelling "OPA" in unison.
  7. Let flame for effect for about 30 seconds and then squeeze a half of lemon over to douse the flame. ( the second half is "just in case")
  8. Serve this immediately spread on sliced country bread.

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!