Flaming Saganaki Is Exactly What You Want

Thick slices of salty Greek cheese are pan-fried until brown (but, amazingly, not melted), then doused in brandy and—ta-da!—lit on fire for dramatic effect. One the flames subside, the cheese is garnished with a squeeze of fresh lemon juice and served directly from the pan.—Jessica Battilana

Saganaki

  • 8 oz kasseri cheese
  • All-purpose flour, for dredging
  • 2 tbsp extra-virgin olive oil
  • 1 oz brandy
  • Lemon wedges, for serving

Cut the cheese into triangles or rectangles about 1/2-inch thick. Dredge each piece of cheese on both sides with the flour. Heat the oil in a nonstick skillet over medium-high heat. When the oil is hot, add the cheese and fry, turning once, until golden brown on both sides, for about 4 minutes total. Remove the pan from the heat, and carefully pour in the brandy. With a match, carefully ignite the brandy. When the flames subside, squeeze lemon juice over the cheese. Serve immediately.

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