Greektown Flaming Saganaki
Pan-seared kasseri or kefalotyri cheese flambéed with brandy and doused with lemon juice tableside, a dramatic appetizer associated with Chicago's Greektown.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 26
- carbs
- 4
- protein
- 18
- calories
- 320
Instructions
- 1
Quickly dip the cheese slices in water. Coat them lightly with flour.
- 2
Heat the olive oil in a cast-iron skillet over medium-high heat.
- 3
Cook the cheese for about 2 minutes per side. It should turn deeply golden and soften slightly.
- 4
Take the skillet off the burner. Warm the brandy slightly.
- 5
Pour the brandy over the cheese. Stand well back and carefully light it with a long match.
- 6
Right away, squeeze fresh lemon juice over the cheese to put out the fire while calling out 'Opa!'
- 7
Serve immediately with slices of crusty bread for scooping.
Chef's tips
Use a heavy skillet that can handle high heat, and always light the brandy away from anything flammable. Squeeze the lemon juice right after lighting to control the flame safely.
Storage
Best served immediately; not suitable for storage once flambéed.
Reheating
Not recommended to reheat; prepare fresh.
Common mistakes to avoid
- •Using a cheese that melts too fast, which makes it fall apart
- •Adding too much brandy, which creates an unsafe flame
Serving suggestions
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