Jasser's Cheese Saganaki
Saganaki is an iconic Greek appetizer. Technically speaking a saganaki is simply an appetizer made and served in a small skillet. However, thanks to many a wonderful Greek restaurants in Canada, people have come to know it as the flaming cheese dish that is found on the menus of the finer Greek restaurants. You’ll need a small block of Kefalotyri cheese (Greece’s lesser famous cheese) roughly 4x6” and no more than a 1/2” thick.
Kefalotyri is a hard and salty cheese usually made out of sheep or goat’s milk (and sometimes both!). It’s similar to Romano cheese but this will melt better so it’s worth finding. Moreover, if you haven’t spent time perusing the aisles of a Greek grocery store then you’re in for an experience. Our favourite in Edmonton is Omonia Imports where you can sample beautiful olives, tasty cheeses, and wonderful variety of olive oils.
Ask for the owner Argie, who will be more than happy to order her husband to go cut you the perfect piece of saganaki cheese! If you use the Greek Kefalotyri you’ll be sure to score bonus points with her. Another delectable item found only in Greece is, of course, Greek thyme honey. So it’s worth picking some up while you’re there. There are so many uses for it beyond toast: drizzle it over the saganaki for starters. Naturally here at Stolen Harvest, we made our into an exquisite Private Reserve Traditional mead.
If you’ve never cooked flambe before it can be very intimidating. For safety just remember not to have anything within reach of the pan that can ignite and always measure your alcohol into a shot glass that’s poured into the dish before igniting. Never pour right from the bottle!
Ingredients
1 piece of Kefalotyri cheese
1/2 cup all purpose flour
2 tbsp olive oil
1 oz Metaxa (or brandy, cognac, rum, or ouzo)
1 lemon
A handful of chopped basil leaves
Heat the oil in a small skillet on medium high. Meanwhile wet the cheese with water on all sides so that the flour will stick to it. Coat with white flour. Place the cheese into the very hot oil. During this time do not disturb the cheese. You want a nice crispy crust to form on the cheese. Flip after three minutes. After three minutes on both sides remove from the heat, dim the lights, add Metaxa, ignite and yell “Opa” all in that order. Allow it to naturally cook until all the alcohol has cooked off. Immediately drench with plenty of lemon juice and freshly chopped basil. Serve with crusty bread to dip in the yummy lemon oil.
