Saganaki Is Not Oriental - It Is Greek!
Saganaki (Greek σαγανάκι) refers to various Greek dishes prepared in a small frying pan, itself called a saganaki, the best-known being an appetizer of fried cheese.
The cheese used in cheese saganaki is usually kefalograviera, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaella cheese in Arachova and halloumi cheese in Cyprus. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.
Other dishes cooked in a saganaki pan include shrimp saganaki (Greek γαρίδες σαγανάκι), and mussels saganaki (Greek μύδια σαγανάκι), which are typically feta-based and include a spicy tomato sauce.
In many United States and Canadian restaurants, after being fried, the saganaki cheese is flambéed at the table (sometimes with a shout of "opa!" ), and the flames then extinguished with a squeeze of fresh lemon juice. This is called "flaming saganaki" and apparently originated in 1968 at The Parthenon restaurant in Chicago's Greektown, based on the suggestion of a customer to owner Chris Liakouras.
Preparations
- Salt
- Freshly ground black pepper
- 2 cups brandy
- 1 cup flour
- 4 tablespoons butter
- 2 lemons, juiced
Directions
Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.
Warm the brandy in a small pot...
Be careful not to add too much!
The fire goes down fast!
Delicious resuls