Every time you hear ‘ Opa’ in a Greek restaurant, this very popular dish – Flaming Cheese or Saganaki – is coming out. I show you what kind of cheese to use to make it at home and tell you the difference between Kefalograviera and Kasseri options. This 5 minute preparation gives you a slightly chewy, salty and hot cheese appetizer that is a favourite in Greece and all over the world. I suggest using Extreme caution when flaming at home and that in Greece they usually don’t flame it.
Check out these other amazing Greek Food videos :
Spanakopita – Hand Made Phyllo Spinach Pie: https://youtu.be/nTFNzFDX3_w
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Spanakopita triangles – Greek Spinach Pies: https://youtu.be/Gp324idsok4
Mastering Greek Pita Bread: https://youtu.be/O2UjZaFsjIc
Grilled Souvlaki Like in Greece: https://youtu.be/l-9jPPS963A
Greek Chicken Gyro: https://youtu.be/PXgQqWDEIUg
Greek Tzatziki Sauce: https://youtu.be/czbLfy6LIVI
Greek Moussaka – my Dad’s 5 Secret Recipe: https://youtu.be/OWUGrhCJLPU
Roast Leg of Lamb: https://youtu.be/IY-APLW3eoM
Greek Fries in Olive Oil with Feta Cheese: https://youtu.be/u6HUkjDaRv4
Greek Lemon Potatoes: https://youtu.be/4drkNcIHmIs
Best Baklava Recipe: https://youtu.be/museX35RINQ
Galaktoboureko Greek Custard Dessert: https://youtu.be/YcKu9QEORPM
Greek Easter Bread -Tsoureki: https://youtu.be/RlQkJZ0aPfI
Rice Pudding: https://youtu.be/85wEYGr6E2w
Best Garlic Shrimp Greek Style in 30 min: https://youtu.be/FJbhplyVBUE
Avgolemono – Greek Chicken Lemon Soup: https://youtu.be/cKjO3xbLpl0
Mastering Cheese Phyllo Triangles – Tiropites: https://youtu.be/MymT9DvJMY4
Greek Dolmades – Stuffed Grape Vine Leaves: https://youtu.be/s5evxl9pxwM
Loukoumades – Greek Honey Donuts: https://youtu.be/FiR4tc1cofI
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28 Comments
can you use kefalotyri instead?
The flaming saganaki started in Greekown Detroit!!!! That was the only place in the world that flamed it!!!
Yia sas. I have cooked it on a fry pan, in an oven in foil, and used kefalotyri and kefalograviera. Feta is very different but is also interesting. Kasseri is just ok, but Haloumi, Manouri and others do not work.
I think this is a Toronto thing as it was known as Danforth Saganaki the street in Greek town
Cheetos got nuthin on YOU Sistah. Well done 👏🏻 👏🏻 👏🏻
Can you use Halloumi from Cypres
In Australia we don’t flame. We do sprinkle with sesame seed or leave it as is. But will definitely try the flame technique. As always looks delicious
Danforth is the best street!
Oh my God I’m going to do this! Just a question though, what alcohol do you use to flame it?
What an amazing thing. BBQ Haloomi is my favorite, bet this is even better.. Oopa
not sure about the other person, but we do flames in adelaide, australia
cheese and oill.. you better be running for 4 hours after for the calories.
Do not eat while flames are hot ! 🔥
I am so not doing the flame.
Jesus Christ that flame was aggressive
Kefalotyri is also good for the saganaki.
Hi Christine Im in Australia its June 2021 I realise this thus show is 3 yrs old and Im just watching your flaming Greek cheese episode where you asked if other Countries like Australia flame Greek cheese. I would say no as I have never seen or heard of it. But will definatly try it.
Christine and everyone who see this comment
please support Takis Shelter, and Jutta shelter in Crete, also DAR shelter in Greece.
No Chain, No Cage, No Kill shelters..
This cheese is one of my favourite I can eat it everyday never get tired of it.
will have to try it fried but no fire for me 😁.
I love watching the flame but I think I want to keep my eyebrows, so I'll skip that part in my kitchen… 😄
Loved your recipe!! I was raised in Crete, Greece and we love saganaki , we also do the same with feta cheese. Not sure where they started the flaming cheese tradition but in Crete there are quite a few tavernas that do that!!
Thanks so cool
Christina you are the only trusted go to for Greek food after your Souvlaki. I love you!
This is fucking awesome
Nice one❣️❣️❣️
In my area of U.S. and how I was raised in Greektown. we use Kasseri cheese, coated in egg then flour, then semi-freeze it, then fry it in olive oil in frying pan , then once browned transfer to a pre heated metal plate, poor the alcohol on it, light it, then dowse the flame with fresh lemon juice from a half cut lemon, then serve to eat right of the sizzling plate. The Lemon juice is the best secret. Must do this as the flavor is heavenly.
It is certainly a strongly flavoured cheese
Good job