If you’re a cheese lover, I’ll introduce you to the latest, beyond-optimal, fried Greek cheese delicacy that will only take you a few minutes to prepare. It’s called Saganaki, the flaming cheese. meze, or aperitif, that will become a holiday favorite.
It sounds more like Japanese, but Saganaki is a Greek-American specialty invented by the owner of the Parthenon restaurant in Chicago’s Greektown in the late 1960s. I have come to love its thin crust, crisp, and golden on the outside and its soft, smooth interior. sticky.
For this recipe, I’ll keep it very simple and quick, starting with the right kind of cheese to make your Saganaki. You can choose from very good cheeses, such as Kasseri, which are sold in four-ounce packages at Market Basket, to better quality cheeses such as Graviera, Kefalograviera, imported Kefalotyri, or the best, Cypriot Halloumi or Mastello from the island of Chios.
The Greek Specialty Markets in Providence, Yoleni’s and Athena International Foods in Brockton can help if you want higher quality cheeses. If you can’t find Greek cheese, the best substitutes are Asiago, Pecorino Romano, Colby, or Monterey Jack.
To prepare your Saganaki, you only need to follow three simple steps. First, take a 4×4 square slice of cheese about two-thirds of an inch thick and cover the surface of the cheese with ice water in a bowl for one minute.
Then, dredge the cheese in flour, shaking off the excess, and fry in a preferably cast iron skillet, or in a skillet, with a tablespoon of olive oil, over medium-high heat.
In about two minutes, when the cheese starts to ooze and turns golden brown, flip it over so it turns golden brown on both sides. Squeeze a lemon wedge on top and serve immediately as it will harden when cool.
Our daughters Andrea and Athena like to flame Saganaki at the Greek Festival with just a little Greek brandy, ouzo, or any high-strength liquor, and light it up with a lighter. It looks so impressive when served with an exclamation of “Opa! “to celebrate the delicious moment.
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