Saganaki (Flaming Cheese)

Saganaki (Flaming Cheese)


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Saganaki is one of the best appetizers ever. It's got cheese, it's got booze, it's got fire. Try out this triple threat the next time you want to impress your dinner guests!

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Time needed

2 hour preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 1 block Kasseri cheese, sliced (ask the cheese counter at your local international market)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 C. brandy
  • 1 C. flour
  • 4 Tbs. butter
  • 2 lemons, wedged
  • 4 pita breads

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Liberally season both sides of the cheese slices with salt and pepper. Place the cheese onto a deep plate and cover with the brandy. Refrigerate, covered, for two hours. 

After two hours, dip the soaked cheese in the flour to coat. Make sure to coat completely. 

In a large saute pan over medium-high heat, melt the butter and pan-fry the cheese for 2 minutes per side. After two minutes, add half of the marinating-brandy to the pan and carefully light it on fire. Shake the pan back and forth as the fire burns. Squeeze some lemon wedges over the flame to extinguish. 

Serve immediately with pita bread. 

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