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Saganaki flambéed, with golden brown crust, served with a lemon slice
Greek fried cheese with alcohol flambé

Flaming Greek Cheese (Saganaki)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
OPA! This shout accompanies the most spectacular version of saganaki. Flambéing isn't just for show: burning off the poured alcohol (Metaxa or brandy) caramelizes sugars on the cheese surface and leaves behind a characteristic, slightly sweet-smoky aroma, without which the experience wouldn't be complete.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 430 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Metal skillet (not non-stick if possible!)
  • Long match or gas lighter
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Alcohol

Instructions

1 ✓

Cut a 1/2 inch thick slice of cheese. Dip in water, then flour.

Tip: Hard cheeses (like Kefalotyri) withstand heat better than feta.
2 ✓

Fry in oil until golden brown on both sides.

Tip: The crust must be stable before flambéing.
3 ✓

Remove pan from heat! Pour on Metaxa and ignite.

Tip: The flame burns only for a few seconds until alcohol evaporates.
4 ✓

When flame dies out, drizzle with lemon and serve immediately.

Tip: Lemon juice permanently extinguishes the combustion process and freshens the flavor.

Recipe FAQ

The alcohol didn't catch fire.
It wasn't warm enough, or alcohol content was too low. Use at least 80 proof (40%) liquor and pour into a hot pan!
Is this safe at home?
Be careful! Turn off the exhaust fan (so it doesn't suck up the flame) and don't lean over it.

Ingredients

  • 7 oz Kefalotyri or Graviera Cheese
  • 1/3 cup All-Purpose Flour
  • 1/2 cup Olive Oil
  • 1 oz Metaxa or Brandy (room temperature)
  • 1 tbsp Lemon Juice
  • 1 bowl Cold Water