Saganaki, named for the two-handled pan that was part of the kitchen panoply of every Greek from Asia Minor, made its way into Greece proper with their arrival in 1922. Now, it's the poster boy for Greek meze. Who can resist melted cheese... For those of you used to seeing this flambeed, feel free to do it! Just pull the skillet off the stove and keep away from your face. Add a shot of Metaxa brandy, ouzo, or another liqueur of your choosing and light. As soon as the alcohol burns off, serve.
Ingredients
½ lb./ 225 g Kefalotyri or any hard yellow cheese
All-purpose flour as needed
Pepper to taste
¼ cup unsalted butter or extra-virgin Greek olive oil or butter
1 lemon cut into 6 wedges
Find the full recipe here: [ Ссылка ]
