Saganaki
(courtesy of CommRow, serves 4 as appetizer)
Seasoning mix
2 teaspoons dried basil
½ teaspoon dried thyme
1 teaspoon dried mint
1 teaspoon white sesame seeds
Pinch cayenne pepper
4- to 3-ounce piece of Greek cheese (Kefalotyri , Kasser, or Haloumi) cut into ½-inch blocks
1 tablespoon vegetable oil
2 tablespoons Ouzo or brandy
Fresh lemon wedges
1 tablespoon chopped parsley
Serve with grilled pita
DIRECTIONS
Combine all ingredients for seasoning mix and set aside.
Heat heavy-bottomed skillet or sauté pan over high heat and add vegetable oil. When oil begins to shimmer, carefully add cheese in a single layer. Don’t move pieces until you notice edges touching pan have reached a nice golden brown. This should take just more than a minute.
Flip pieces of cheese and continue to cook for another full minute. The trick is to have both sides of cheese well browned and middle just melted. If cheese is too thick, or sides brown too fast, inside of cheese will remain cold and crumbly. Sprinkle seasoning mix liberally over cheese at this time.
Pull pan away from fire and pour brandy or Ouzo over (apparently the jury is still out on which one is more “authentic”) and then return to fire and tip pan towards open flame so evaporating alcohol fumes ignite. If working on an electric stovetop, have a lighter or long match handy.
As soon as flame has extinguished, cheese is ready to serve. Turn cheese out onto a warmed plate. Finish presentation with a squeeze of fresh lemon juice and scattering of chopped parsley.
Serve with warm grilled pita or your favorite garlic bread.
