Here is the Greek flaming Cheese (Saganaki)

Kefalotyri

🥗Healthier: Feta

💰Cheaper: Halloumi

Feta is lower in fat and Halloumi is more accessible.

flame-proof alcohol

🥗Healthier: none

💰Cheaper: none

Alcohol is essential for flambéing.

Place all purpose plain flour in a plate, dip the cheese in cold tap water then coat cheese in flour. Shake away any excess.

In a pan (non stick or otherwise) on medium heat, add the olive oil. Once hot, place the saganaki cheese slices and leave to gently brown to a nice golden brown colour. Add cracked black pepper and flip over once the underside is brown. (check it first, you don’t want to over cook it). Once flipped, add a little more cracked pepper and continue to cook until evenly golden brown.

To flambé, (Flambe only if you’re experienced. For safety, keep a frying pan lid ready to put out fire. Never put out fire with water). If you’re not experienced, skip to step 4. Take the pan away from the fire and pour in the brandy. Turn up the heat and return the pan to the fire. It will ignite so be careful. If it doesn’t ignite tilt it a little towards the flame.

If playing it safe without flambéing, turn heat to low. Take the pan away from the fire and pour in the brandy. Return the pan back to the low heat fire and let the alcohol evaporate without flame.

Once the flames disappear, add the olives in the pan juices and roll them a little, just to warm them up, approx. 20 seconds.

Serve on warm plates immediately, add the olives and squeeze lemon juice.

Perfect with a crisp salad and crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens