Saganaki takes its name from the small two-handled frying pan in which it's traditionally prepared. This simple yet spectacular dish features a thick slice of cheese - typically kefalotyri, kasseri, or graviera - that's dredged in flour and pan-fried until it develops a gorgeous golden crust while staying deliciously gooey inside.
At Lauer House, we take saganaki to the next level with a tableside flambé. After the cheese is perfectly fried, we pour brandy over it and set it alight, creating a dramatic flash of blue flame. As the fire dies down, we squeeze fresh lemon juice over the sizzling cheese and rush it to your table while it's still bubbling.
The contrast of the crispy exterior and molten interior, brightened by the lemon and given depth by the caramelized brandy, makes saganaki an unforgettable start to any Greek meal. Don't forget to say "Opa!" when the flames appear!
At Lauer House, we take saganaki to the next level with a tableside flambé. After the cheese is perfectly fried, we pour brandy over it and set it alight, creating a dramatic flash of blue flame. As the fire dies down, we squeeze fresh lemon juice over the sizzling cheese and rush it to your table while it's still bubbling.
The contrast of the crispy exterior and molten interior, brightened by the lemon and given depth by the caramelized brandy, makes saganaki an unforgettable start to any Greek meal. Don't forget to say "Opa!" when the flames appear!
Prep: 5 mins
Cook: 5 mins
Serves: 2-4
Easy
Ingredients
300g kefalotyri, kasseri, or graviera cheese
1/4 cup all-purpose flour
2 tbsp butter
2 tbsp olive oil
2 tbsp brandy or ouzo
1 lemon, quartered
Freshly ground black pepper
1/4 cup all-purpose flour
2 tbsp butter
2 tbsp olive oil
2 tbsp brandy or ouzo
1 lemon, quartered
Freshly ground black pepper
Instructions
1. Cut cheese into slices about 1cm thick. Briefly dip in cold water, then dredge in flour, shaking off excess.
2. Heat butter and olive oil in a small heavy skillet over medium-high heat.
3. When butter foams, add cheese. Fry 2-3 minutes per side until golden brown crust forms.
4. Remove pan from heat. Add brandy and carefully ignite with a long match. Shout "Opa!"
5. When flames die down, squeeze lemon over cheese and grind black pepper on top.
6. Serve immediately in the pan while cheese is still bubbling. Eat with crusty bread.
2. Heat butter and olive oil in a small heavy skillet over medium-high heat.
3. When butter foams, add cheese. Fry 2-3 minutes per side until golden brown crust forms.
4. Remove pan from heat. Add brandy and carefully ignite with a long match. Shout "Opa!"
5. When flames die down, squeeze lemon over cheese and grind black pepper on top.
6. Serve immediately in the pan while cheese is still bubbling. Eat with crusty bread.
