We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Saganaki
Holiday 2017
Serve the saganaki as an appetizer, or team with a traditional Greek salad (minus the feta) for a light main course. Dramatic as it is to ignite the ouzo, take great care when doing this. Keep children and pets well away from the kitchen, have long hair tied back, don’t wear long or droopy sleeves, and have a lid for the skillet and a fire extinguisher nearby.
Serves 6 to 8 as an appetizer
1 lb (500 g) kefalotyri, kefalograviera or halloumi cheese
¾ cup (175 mL) ouzo, divided
¼ cup (60 mL) all-purpose flour
1 tsp (5 mL) dried oregano leaves
1 tsp (5 mL) freshly ground black pepper
¼ cup (60 mL) olive oil, divided
1 lemon, cut in half
Fresh oregano for garnish
Lemon wedges and warm pita to serve
1. Cut the cheese into ½-inch (1-cm) slices. Depending on the shape of the cheese, cut slices into 2- to 3-inch (5- to 8-cm) triangles (they don’t need to be uniform). With a slim wooden skewer, pierce each cheese slice in several places.
2. Put cheese slices in a large resealable bag. Add ½ cup (125 mL) ouzo and seal bag, squeezing out excess air. Refrigerate overnight, turning bag occasionally.
3. Remove cheese slices from bag, discarding ouzo. Arrange cheese slices in a single layer on a large plate. Spread flour on a second large plate. Have ready a third large plate.
4. In a small bowl, stir together oregano and pepper. Sprinkle top sides of cheese slices with half of oregano mixture. Place half of seasoned cheese slices, oregano-side down, in flour. Sprinkle these cheese slices with half of remaining oregano mixture. Flip slices to coat other side in flour. Tapping them on plate to remove any excess flour, remove flour-coated cheese slices to clean plate.
5. Repeat with remaining cheese slices, oregano mixture and flour.
6. In a large nonstick skillet, heat 2 tbsp (30 mL) oil over medium-high heat.
7. Meanwhile, pour 1 oz (30 mL) of remaining ouzo into a heatproof shot glass and have ready near stove, along with lemon halves and a barbecue lighter or long matches.
8. Add half of cheese slices to skillet. Cook until golden brown on undersides, 1 to 2 minutes. Using 2 forks, flip cheese slices and cook until golden brown on other sides, 1 to 2 minutes, reducing heat if cheese starts to brown too much.
9. Remove skillet from heat and turn off burner. Standing well back, pour shot glass of ouzo into skillet. Crying “Opa!” (optional) and, again, standing well back, light ouzo (flame will shoot up a considerable height, so take care). Immediately squeeze half a lemon over cheese to douse flames.
10. Remove cheese slices from skillet to a warm platter. Wipe out skillet with paper towel. Repeat with remaining cheese slices, cooking and flaming them as before.
11. Garnish cheese with oregano. Serve at once with lemon wedges for squeezing over cheese, warm pita on the side and additional chilled ouzo to drink.
Serves 6 to 8 as an appetizer
