Flaming Greek Cheese Saganaki Recipe

Kefalotyri: A hard, salty Greek cheese made from sheep or goat milk, perfect for frying due to its high melting point.

Kasseri cheese: A semi-hard cheese made from unpasteurized sheep milk with a mild, buttery flavor, also suitable for frying.

All-purpose flour: Used for dredging the cheese to create a crispy outer layer.

Olive oil: Essential for frying the cheese to a golden brown perfection.

Lemon: Adds a fresh, tangy finish to the dish when squeezed over the fried cheese.

Brandy: Used for flambéing, imparting a rich, complex flavor to the cheese.

Ouzo: An alternative to brandy, this anise-flavored spirit adds a distinctive Greek touch to the dish.

When dredging the cheese slices in flour, make sure to coat them evenly but lightly. This ensures a crisp, golden crust without overwhelming the delicate flavor of the kefalotyri or kasseri. Use a frying pan that is large enough to allow the slices to lay flat without overlapping, which helps achieve an even browning. When igniting the brandy or ouzo, always remove the pan from the heat source to avoid any accidental flare-ups. Squeezing lemon juice over the cheese right before serving adds a refreshing acidity that balances the richness of the fried cheese.

• kefalotyri - Substitute with halloumi: Halloumi has a similar firm texture and high melting point, making it a good alternative for frying.

• kefalotyri - Substitute with graviera: Graviera is another Greek cheese with a similar flavor profile and texture, suitable for frying.

• kasseri cheese - Substitute with provolone: Provolone has a similar semi-hard texture and mild flavor, making it a good alternative for kasseri.

• kasseri cheese - Substitute with mozzarella: Low-moisture mozzarella can be used due to its similar melting properties and mild taste.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a similar coating for frying and will result in a crisp texture.

• all-purpose flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that will also give a crispy coating when frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for frying.

• olive oil - Substitute with canola oil: Canola oil is another neutral oil with a high smoke point, suitable for frying.

• lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor that can complement the dish.

• lemon - Substitute with white wine vinegar: White wine vinegar can provide the necessary acidity and tanginess in the absence of lemon.

• brandy - Substitute with whiskey: Whiskey can be used for flambéing and will add a slightly different but complementary flavor.

• brandy - Substitute with rum: Rum can also be used for flambéing and will add a sweet, rich flavor to the dish.

• ouzo - Substitute with sambuca: Sambuca has a similar anise flavor and can be used for flambéing in place of ouzo.

• ouzo - Substitute with anisette: Anisette has a similar licorice flavor and can be used as a substitute for ouzo in flambéing.

• Allow the cheese to cool completely before storing. This prevents condensation, which can make the cheese soggy.
• Wrap each slice of cheese individually in parchment paper or plastic wrap. This helps maintain its texture and prevents sticking.
• Place the wrapped slices in an airtight container or a resealable plastic bag. Ensure there is minimal air inside to keep the cheese fresh.
• Store the container in the refrigerator if you plan to consume the cheese within 2-3 days. For longer storage, place the container in the freezer.
• When freezing, label the container with the date to keep track of its storage time. The cheese can be frozen for up to 2 months.
• To reheat, thaw the cheese in the refrigerator overnight if frozen. Once thawed, reheat in a frying pan over medium heat until warmed through and crispy.
• Avoid microwaving the cheese as it can become rubbery. Reheating in a pan helps retain its original texture and flavor.
• If you have leftover lemon juice, store it in a small airtight container in the refrigerator for up to a week. Fresh lemon juice enhances the flavor when serving the reheated cheese.
• For leftover brandy or ouzo, keep it tightly sealed in a cool, dark place. These spirits have a long shelf life and can be used for future flambéing or other recipes.

• Preheat your oven to 350°F (175°C). Place the leftover cheese on a baking sheet lined with parchment paper. Bake for about 10 minutes or until the cheese is warmed through and slightly crispy on the edges.

• Use a non-stick skillet over medium heat. Add a small amount of olive oil to the pan and reheat the cheese slices for about 2-3 minutes on each side until they are warmed through and regain their golden brown crust.

• For a quick microwave method, place the cheese on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-second intervals until the cheese is heated through. Be cautious not to overheat, as it can become rubbery.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cheese slices in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooking.

• For a stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the cheese in the top pot and cover. Stir occasionally until the cheese is evenly heated and soft.

• If you prefer a more traditional approach, use a toaster oven. Preheat it to 350°F (175°C) and place the cheese on a piece of foil. Heat for about 5-7 minutes until the cheese is warm and slightly crispy.

• For a gourmet touch, reheat the cheese in a cast-iron skillet over medium heat. Add a splash of brandy or ouzo and carefully flambé again for a few seconds before serving with a fresh squeeze of lemon juice.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the cheese to a golden brown.

• Tongs: A tool used to grip and lift objects, in this case, to handle the cheese slices without breaking them.

• Lighter or match: Used to ignite the alcohol for the flambéing process.

• Measuring spoons: Used to measure out the olive oil and flour accurately.

• Knife: For cutting the cheese into 1 cm thick slices.

• Cutting board: A durable board on which to cut the cheese.

• Plate: To dredge the cheese slices in flour.

• Paper towels: For shaking off excess flour from the cheese slices.

• Lemon squeezer: To extract juice from the lemon half efficiently.

• Spatula: To flip the cheese slices while frying.

• Serving dish: To serve the flaming cheese immediately after cooking.

Pre-dredge the cheese: Dredge the cheese slices in flour ahead of time and store them in the fridge.

Use a hot pan: Ensure the olive oil is hot before adding the cheese to get a perfect golden crust quickly.

Measure ingredients: Have your brandy or ouzo and lemon ready to go before you start cooking.

Flambé safely: Use a long lighter to ignite the alcohol to keep your hands safe.

Serve immediately: Have your serving dish ready so you can transfer the saganaki right after squeezing the lemon juice over it.