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Recipe Detail Page
Flaming Saganaki with Grapes & Honey
Autumn 2023
Saganaki is a traditional Greek appetizer named after the pan it’s cooked in. There are several cheeses you can use, but we prefer Kefalotyri and Kefalograviera, which yield thick crusts and melty centres. They’re available at Greek food shops and select cheesemongers—in a pinch, Halloumi will also work. Setting the dish aflame (see TIP) is an exciting tableside experience for your guests.
Serves 4
2 tbsp (30 mL) all-purpose flour
5 oz (140 g) piece Kefalotyri or Kefalograviera cheese, about 1/3 inch (8 mm) thick
2 tsp (10 mL) olive oil, divided
1 1/2 cups (375 mL) small red, seedless grapes
1 tbsp (15 mL) ouzo or brandy
1 to 2 tbsp (15 to 30 mL) honey Good-quality olive oil for serving
1/4 tsp (1 mL) Aleppo pepper Flatbread or focaccia for serving
1. Place flour on a small plate. Lightly brush cheese with water then dredge in flour, shaking off excess. Set aside.
2. Heat a medium-size cast-iron skillet over medium heat. Add 1 tsp (5 mL) oil then grapes. Cook, stirring often, until grapes are softened and starting to burst, 2 to 4 minutes. Transfer to a plate along with any juices. Carefully wipe skillet clean and return to heat over medium-high.
3. Add remaining 1 tsp (5 mL) oil then cheese to skillet. Cook, flipping halfway through, until both sides are golden-brown and centre is melted, about 1 to 2 minute per side. Remove from heat. Arrange grapes around cheese.
4. Bring hot pan to table. Add ouzo or brandy then carefully light with a long match or barbecue lighter. Step back while alcohol flames. Once flames have dissipated, finish dish with a drizzle of honey, a sprinkle of Aleppo pepper and a splash of olive oil. Serve with flatbread or focaccia.
Serves 4
TIP Never pour alcohol directly from the bottle into a hot pan (the stream of alcohol could catch fire). Instead, decant it into a small bowl or measuring cup before pouring it in.
