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Hi Marilyn:-) The first recipe is one I posted some time ago. I have always intended to try it but haven't yet. In restaurants, I believe that it is often flamed with brandy, Metaxas being a Greek brandy that you may want to look for if you want to go that route. Metaxas produces three-, five-, and seven-star brandies, seven-star, I believe, being the equivalent of EVSOP brandy, VSOP being very special, and EVSOP something like extra, very special. My recipe does not call for brandy but I have also posted 3 recipes from eggy/m'sia in case you do want to use brandy. I have heated plain Halloumi on a griddle and it's good that way too. Evidently, you can even grill Halloumi because, though it gets nice and warm, and even browns, it does not melt the way mozzarella does, thus it doesn't make a huge mess of your grill. Let me know which recipe you decide to use and how it turns out, Marilyn.
SAGANAKI (FRIED CHEESE)
Yield: 4 servings
This recipe is from The Food and Wine of Greece by Diane Kochilas. "Standard fare in Greek ouzeries and one of the best-loved accompaniments to the anise-tinged drink, this simple meze gets its name from the small, two-handled pan it's made in. A small heavy skillet is an easy substitute for the traditional saganaki pan."
1/2 lb. haloumi, or kefalotyri cheese
All-purpose flour
Pepper to taste
1/4 cup olive oil or butter
Strained fresh juice of 1 lemon
Cut cheese into wedges about 3 inches long and 1/2 to 3/4 inch thick. Run each piece under the tap, then pat dry slightly.
Dredge cheese lightly in flour seasoned with pepper.
Heat olive oil or butter almost to the smoking point and add a few wedges of cheese at a time. Flip to cook on bo9th sides, 2 to 3 minutes, and remove at once.
Sprinkle with lemon juice and serve hot.
The following 3 recipes were posted by eggy/m'sia.
SAGANAKI (GREEK FRIED CHEESE)
1/3 1b kefalotyri or kasseri cheese
2 Tbsp butter
1 lemon, juiced
1 loaf French bread (Note form Jackie: If you want to be a bit more authentic, you may want to use pita bread.)
Cut cheese into bite-sized cubes. Melt butter in frying pan; add cheese. Fry on all sides until crusty and chestnut-colored. Squeeze lemon juice over cheese and serve with crusty French bread.
SAGANAKI (GREEK FLAMING CHEESE)
1 lb. Mozzarella cheese
2 tbsp. butter, melted
2 tbsp. brandy
1/2 lemon
Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.
SAGANAKI
1/2 lb. Kefalograviera Cheese
1 Lemon (squeezed)
1/8 cup Butter
Cut the cheese into a slab about 3/4-inches thick. Heat the butter in the frying pan and sear the cheese. As the cheese starts to brown pour the lemon juice over it and remove from the heat. Serve hot with fresh pita or bread for dipping.
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