Saganaki – Sizzling Greek Cheese
Saganaki - sizzling Greek Cheese - is a traditional Greek appetizer that consists of a sheep cheese grilled to perfection that's then flamed with the liquor in which the cheese was curated.
In this occasion, I used Kasseri cheese, though its milder than other Greek varieties it's also softer so not the best option. I've used Kefalotyri (saltier one) and Kefalograviera in previous occasions, which much better results as they melted but didn't lose their shape that much so the presentation was indeed better looking.
Remove the cheese from the fridge so it reaches room temperatures. In a rectangular deep platter place the cheese and cover with the brandies. In this case I used a mix of Pisco and Port Wine. Greeks normally used Metaxa -a Greek brandy- or Ouzo - an anise-flavoured Greek liquor. Add some pepper. Let it rest for 20-30 min, flipping it over from time to time.
Once it's time to cook it, remove the cheese from the liquid. Set the liquid aside.
Put an iron skillet to a high heat. Pour one Tablespoon of olive oil. Once it's smoking, add the cheese.
Turn it over and grill the other side.
Serve and enjoy!!
Saganaki – sizzling Greek Cheese – is a traditional Greek appetizer that consists of a sheep cheese grilled to perfection that’s then flamed with the liquor in which the cheese was curated before grilling it. Saganaki is served flaming, lemon juice is squeezed and oregano sprinkled before serving it.Add to Favourites