A classic Greek cheese dish that doubles as a show.
, or even flour-dusted feta, served alongside bread as a starter. Flambéing is an optional touch, available at touristy spots around Athens if you’re ever looking for dinner and a show.
I'm not about to let the Greeks have all the fun. After returning from a trip to Greece, my days were filled with flaming cheese. In order to jazz things up even more, in place of the usual squeeze of lemon, I finish my flaming saganaki with a warm walnut vinaigrette, transforming the simple dish into a hot cheese plate. Nothing beats a quiet evening alone—just me, a block of melted cheese, and a bottle of ouzo.This dish comes together in a flash and is optimally eaten just as quickly.
Once the nuts are golden and toasty, I add a couple spoonfuls of floral honey and simmer until the mixture is just foamy. I then remove it from the heat and finish it off with a squirt of fresh lemon juice and chopped parsley. I preheat a small cast iron skillet or other small, heavy-bottomed skillet until it's smoking-hot, before searing the cheese on both sides. A flexible slotted spatula is the perfect tool to flip the cheese without losing any precious crust to the pan.
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