Prep 2 hrs
Cook 5 mins
This is so very simple, very impressive and fun to make! "Opa"... (Prep time includes marinade time)
- 1 lb kasseri cheese (sliced 1/2-inch thick, brick or wheel)
- 2 tablespoons olive oil (more if needed)
- 1⁄4 cup all-purpose flour
- 1⁄2 cup brandy or 1⁄2 cup ouzo
- 2 fresh lemons, cut into wedges
- 4 pita bread, warmed and cut into triangles for serving
- Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy).
- Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours).
- Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use.
- Dredge cheese thru the flour, shaking off excess.
- Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey.
- Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames.
- Serve with warmed pita slices and additional lemon wedges. Enjoy!
I used a stainless steel pan, and didn't have any problem removing them from the pan or lighting the fire, altho I was shocked at how high the flame went--and I even blotted out all the olive oil before setting it. I used ouzo for the right square and Metaxa brandy on the left to see which one we preferred. I think the ouzo was actually the best. One star taken off for no specs on how high the heat should be. On the one hand, it removed easily from the pan, which mean my heat was high enough to get a good sear and ensure easy removal. On the other hand, it wasn't as melted inside as much as I would have liked. But anyway, what an experience. My sister said she would have paid $1 to watch. ZWT9
this is the perfect recipe for the saganaki thank you so much it was the exact one I was looking for
Perfect! I used a well seasoned cast iron skillet and did this exactly as the recipe said. I did pour out the excess oil before lighting and still had a nice sized flame. Used brandy because that's what I had on hand. Real easy to make