Saganaki: better than cheese fondue and raclette
This Greek specialty makes all your dreams come true: it consists of a whole lot of cheese. No more hassle with melting cheese fondue—saganaki is so much easier.
You take a pan (saganaki is named after the small pan in which the cheese is fried or flambéed) and a large piece of Greek cheese. Flambé it with authentic Greek ouzo, and your saganaki will be on the table in no time.
Sheep’s cheese
The Greeks certainly know what to do with cheese: pour ouzo (that anise-like drink) over it and set it on fire. For the cheese, the Greeks use a large piece of firm Greek sheep’s cheese such as halloumi or kasseri. Kasseri is a well-known Greek cheese made from sheep’s and goat’s milk. It has a spicy and slightly salty flavor and can be compared to cheddar. Dip the piece of divine cheese in flour for an extra crispy crust, then fry or flambé it until it has melted and developed a crust.
Spectacle
For an impressive spectacle, serve the saganaki at the table, light the ouzo, and when you extinguish the flames with lemon juice, shout OPA! Saganaki is also served in a larger version, mixed with tomato sauce and shrimp or mussels. Want to know how to make it step by step? Follow this recipe. Lock yourself away with a block of Greek cheese and a bottle of ouzo, and you’ll know exactly what to do.
Flambéing
Afraid to flambé? We get it, but with these tips, you’ll master the trick in no time.
Also read:
