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Flambéd saganaki

A dish that will heat things up quite a bit!



  • 1 tablespoon olive oil
  • 1 piece Kasseri or kefalotiri cheese, 2 centimeter thick by 15 centimeter long wedge
  • 2 tablespoons ouzo or brandy for flambéing
  • 1 lemon cut into wedges


  1. Heat oil in a 20 centimeter cast-iron pan until hot. Add the cheese. Fry approximately one to one and a half minutes until golden on one side then turn it over.
  2. Fry the other side for another minute.
  3. Add two tablespoons ouzo or brandy to pan. Light the hot brandy carefully to flambé.
  4. To extinguish the flame, cover pan with a lid. Squeeze lemon over the cheese and serve.

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