FLAMING GREEK CHEESE SAGANAKI
A dramatic Greek appetizer or meze made with Greek cheese, often kefalotyri or kefalograviera, which is floured, fried and then flambeed with ouzo. Served with fresh lemon juice, this is the perfect Greek starter.
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A dramatic Greek appetizer or mazelle made with Greek cheese often kealo piri or kealo graviera which is fled, fried and then flamade with uzo. Served with fresh lemon juice. This is the perfect Greek starter. The drama of the Greek kitchen is captured beautifully in the iconic flaming Greek sagamanaki. Greek cheese is often coated in a flour coating and fried until crispy on the outside and oozy on the inside. This is how our parents make it in many Greek restaurants. However, more common in restaurants outside of Greece. Actually, things can get a little hot. Alcohol is poured into the hot pan and is lit. The pan flamays and the result is a dramatic fire that burns out as the alcohol burns away. Served with a fresh squeeze of lemon juice and crusty bread. This is an amazing Greek celebration. In this blog post and with great attention to safety, we share how you can make your own flaming Greek cheese like at home. We actually prefer to do it outdoors. If you are nervous about this step, skip it. Make a Greek cheese sagani without the flame. Serve it with a shot of uzo on the side if you want the alcohol.
Dining and Cooking