This really made me smile. Our local Greek restaurants in Tarpon Springs, Fl bring the cheese to the table & light it up and the entire restaurant stops eating to say oompa! A little like how everyone thinks they are Irish on St Paddy’s Day. Never the less great fun.
Christine I didn't know you were Canadian! ME too. I've made your saganaki at least 40 times now. The flames are so much fun. I love greek food. I think I'm part greek, part garlic.
Loved your recipe!! I was raised in Crete, Greece and we love saganaki , we also do the same with feta cheese. Not sure where they started the flaming cheese tradition but in Crete there are quite a few tavernas that do that!!
In my area of U.S. and how I was raised in Greektown. we use Kasseri cheese, coated in egg then flour, then semi-freeze it, then fry it in olive oil in frying pan , then once browned transfer to a pre heated metal plate, poor the alcohol on it, light it, then dowse the flame with fresh lemon juice from a half cut lemon, then serve to eat right of the sizzling plate. The Lemon juice is the best secret. Must do this as the flavor is heavenly.
Sorry Andrew but the Greeks out here in San Pedro California would argue about that. San Pedro has a lot of Greeks because the hills in the area march right into the sea just like back in the old country of Greece. My Grandfather settled in California because of that very reason since most of the state is that way. I am a Daskalopoulos on my mother's side of the family. Anyway, I believe that the Chicago claim has a few dissenter out here. Not trying to troll or anything just voicing an opinion. My opinion and 2 bucks will buy most people a cup of coffee so take it for what it is worth. LOL
No actually Greek Islands or the Pegasus, which one is disputed. Where the first ones to bring the saganaki to the table flame it in front of everyone and shout Oopa.
Hi Christine Im in Australia its June 2021 I realise this thus show is 3 yrs old and Im just watching your flaming Greek cheese episode where you asked if other Countries like Australia flame Greek cheese. I would say no as I have never seen or heard of it. But will definatly try it.
In the Chicago area, waiters squeeze fresh lemon juice over the top to extinguish the flames. Essential to serve with a loaf or slices of crusty bread, to go with the bites of cheese and to sop up the lemon, oil and any crisp bits of cheese in the pan.
Hey Christine, I loved how you just had to sip the booze before you add some to the pan. Loved that. Reminded me of the Galloping Gourmet back in the 70's or any dinner at my house LOL. Have a little helper for you though. If you use a fish spatula the cheese flips very easily. Anyway keep sipping the booze. Hey, what was the booze by the way??? I use Kentucky sipping whiskey, usually Makers Mark myself, adds a nice spicy touch to the whole thing.
In some restaurants in the US, they put the flame out by squeezing a lemon over the flame. I’m not sure if the lemon is part of the traditional recipe, or just part of the North American show.
Whoa...that's some serious flames! Fun! This reminds me of a halloumi cheese dish, I do. Try this: Dry fry halloumi until golden, add a dash of ouzo and torch! Absolutely wonderful with a salad.
Saganaki start ed in Chicago at the Parthenon restaurant on halsted st in Greek town His original recipe call for 3eggs. a little milk and dust of flour. Then put in refrigerator for about 30minutes and then add oil in pan add cheese.The cheese he used was messaging. Delicious
Here in Australia we don't flame it. we do it just like in Greece, we sprinkle some oregano after its fried and add a squeeze of lemon. Nice simple flavours. I think your one would tasted like that alcohol you put on it.
thank you for your comments about saganaki in Australia. My apologies, as I just noticed it. Sending you all great thoughts from Canada, hoping your fires will soon be under control .
Christine and everyone who see this comment please support Takis Shelter, and Jutta shelter in Crete, also DAR shelter in Greece. No Chain, No Cage, No Kill shelters..
Yia sas. I have cooked it on a fry pan, in an oven in foil, and used kefalotyri and kefalograviera. Feta is very different but is also interesting. Kasseri is just ok, but Haloumi, Manouri and others do not work.
This really made me smile. Our local Greek restaurants in Tarpon Springs, Fl bring the cheese to the table & light it up and the entire restaurant stops eating to say oompa! A little like how everyone thinks they are Irish on St Paddy’s Day. Never the less great fun.
oompa?
@@CHIOTIS1821 Thought you meant “Opa!”
Christine I didn't know you were Canadian! ME too. I've made your saganaki at least 40 times now. The flames are so much fun. I love greek food. I think I'm part greek, part garlic.
Jasser Abu-Giemi yes indeed 🇨🇦! I’m so glad you love the saganaki. It’s amazing how good flaming cheese can be !! Thanks for watching
Loved your recipe!! I was raised in Crete, Greece and we love saganaki , we also do the same with feta cheese. Not sure where they started the flaming cheese tradition but in Crete there are quite a few tavernas that do that!!
Christina you are the only trusted go to for Greek food after your Souvlaki. I love you!
Thanks so much ! OPA
In my area of U.S. and how I was raised in Greektown. we use Kasseri cheese, coated in egg then flour, then semi-freeze it, then fry it in olive oil in frying pan , then once browned transfer to a pre heated metal plate, poor the alcohol on it, light it, then dowse the flame with fresh lemon juice from a half cut lemon, then serve to eat right of the sizzling plate. The Lemon juice is the best secret. Must do this as the flavor is heavenly.
Oh, I squeeze lemon on cheese pizze and mozz sticks, even brushcetta. It's essential to saganaki, though! So good.
Flaming saganaki actually started in Chicago, so it's definitely a goofy (but fun) North American tradition!
thanks for sharing that fact. I was not sure where it came from. It is definitely fun.
@@ChristineCushing...C.C. Cromwells in D/Grove had a great Saganaki...imo
Sorry Andrew but the Greeks out here in San Pedro California would argue about that. San Pedro has a lot of Greeks because the hills in the area march right into the sea just like back in the old country of Greece. My Grandfather settled in California because of that very reason since most of the state is that way. I am a Daskalopoulos on my mother's side of the family. Anyway, I believe that the Chicago claim has a few dissenter out here. Not trying to troll or anything just voicing an opinion. My opinion and 2 bucks will buy most people a cup of coffee so take it for what it is worth. LOL
No actually Greek Islands or the Pegasus, which one is disputed. Where the first ones to bring the saganaki to the table flame it in front of everyone and shout Oopa.
Andrew Jaffe No! It actually started in Detroit!!!
Loooooooooove this. My dad and I loved watching you. Chefs like u as well as others inspired me to cook.
Thank you for your comment. It's great to hear that. So glad you are both enjoying my videos and keep on cooking
In Australia we don’t flame. We do sprinkle with sesame seed or leave it as is. But will definitely try the flame technique. As always looks delicious
Ate it in Chi at "Nicos" in the 70's ! Amazing memory.
Good job.
Thank you ! Fried cheese... mmm
Haha,this has to be the most exciting slice of cheese I've ever seen!
Holy YUM!! sharing this with my Greek friend!
I just saw your comment. Thanks for watching and sharing
You are supposed to douse the flames with fresh squeezed juice of a lemon wedge.
This cheese is one of my favourite I can eat it everyday never get tired of it.
will have to try it fried but no fire for me 😁.
Hi Christine Im in Australia its June 2021 I realise this thus show is 3 yrs old and Im just watching your flaming Greek cheese episode where you asked if other Countries like Australia flame Greek cheese. I would say no as I have never seen or heard of it. But will definatly try it.
Thanks for sharing your recipe.
In the Chicago area, waiters squeeze fresh lemon juice over the top to extinguish the flames. Essential to serve with a loaf or slices of crusty bread, to go with the bites of cheese and to sop up the lemon, oil and any crisp bits of cheese in the pan.
I have to try that! Not sure with the flame !! I'm little scare! Look so good!Thanks Christine 😎
Yes, the flame can be a bit scary so you don't have to flame it , if you aren't confident. It will taste just as great without it.
Excellent receipe. Thank You.
My pleasure ! So glad you enjoyed it
Hey Christine, I loved how you just had to sip the booze before you add some to the pan. Loved that. Reminded me of the Galloping Gourmet back in the 70's or any dinner at my house LOL. Have a little helper for you though. If you use a fish spatula the cheese flips very easily. Anyway keep sipping the booze. Hey, what was the booze by the way??? I use Kentucky sipping whiskey, usually Makers Mark myself, adds a nice spicy touch to the whole thing.
haha ... The booze of choice here is Metaxa brandy ! I'm sure Makers Mark would be great also. Thanks for watching
What an amazing thing. BBQ Haloomi is my favorite, bet this is even better.. Oopa
Oopaaaaaa the Video is great the recipe is even better I love it thanks for send it to me have a nice day
Thank you ! I'm glad you enjoyed it. What is it about fried cheese??
Thanks so cool
Great video, love it! Thanks for sharing. ATB. Steve.
I have not had cheese made that way before, and have to try it if I can find that cheese at Wal-Mart.
LOVE LOVE WHEN U SAY OPAAAAA
Thanks so much. I definitely dragged out that OPAAA this time.
In some restaurants in the US, they put the flame out by squeezing a lemon over the flame. I’m not sure if the lemon is part of the traditional recipe, or just part of the North American show.
Yes, here in Canada they also do the squeeze of lemon. Thanks for watching . My apologies for the late reply
Whoa...that's some serious flames! Fun! This reminds me of a halloumi cheese dish, I do. Try this: Dry fry halloumi until golden, add a dash of ouzo and torch! Absolutely wonderful with a salad.
Thanks for watching. Yes, the flames got a bit out of hand... Always so delicious
Saganaki start ed in Chicago at the Parthenon restaurant on halsted st in Greek town His original recipe call for 3eggs. a little milk and dust of flour. Then put in refrigerator for about 30minutes and then add oil in pan add cheese.The cheese he used was messaging. Delicious
Correction mistyped the cheese is kessari
I absolutely love fried halloomi, was a recommendation from Dimitra's dishes. I think I want to go and buy some today. Yum.
Here in Australia we don't flame it. we do it just like in Greece, we sprinkle some oregano after its fried and add a squeeze of lemon. Nice simple flavours. I think your one would tasted like that alcohol you put on it.
thank you for your comments about saganaki in Australia. My apologies, as I just noticed it. Sending you all great thoughts from Canada, hoping your fires will soon be under control .
MISS Cristina love u right NOW FROM CROATIA but as u know i am Ctoatian living in NYC
LOVE u'r video's
u r THE WOMAN!!!!!!
Lovely. Thank you.
Good job
In Greece sometimes we put some honey
Complex Teo-iwnl Love your yogurt as well with honey !!
Nice one❣️❣️❣️
Oh my God I’m going to do this! Just a question though, what alcohol do you use to flame it?
Hi there, sooooooo what kind of brandy did you use? thx and LOVE your videos!
Sorry I just now saw your comment. I used Metaxa Greek brandy in my Saganaki ! Thanks for watching
Hi,from Greece!Are you Greek?
Yes I am . Thanks for watching
Hi from Kerkyra to you all!
I think this is a Toronto thing as it was known as Danforth Saganaki the street in Greek town
After that flame, I’m glad you still have your eyebrows... 😂
Cheetos got nuthin on YOU Sistah. Well done 👏🏻 👏🏻 👏🏻
Thanks for sharing
Christine and everyone who see this comment
please support Takis Shelter, and Jutta shelter in Crete, also DAR shelter in Greece.
No Chain, No Cage, No Kill shelters..
can you use kefalotyri instead?
not sure about the other person, but we do flames in adelaide, australia
No flaming in Australia
Gotcha ! Still good without the flames.
The flaming saganaki started in Greekown Detroit!!!! That was the only place in the world that flamed it!!!
Wow that is cool. I had never heard that before and wondered where the flaming started. OPA ! Thanks for watching
I love watching the flame but I think I want to keep my eyebrows, so I'll skip that part in my kitchen... 😄
You are awesome :)
Can you use Halloumi from Cypres
Kefalotyri is also good for the saganaki.
It is certainly a strongly flavoured cheese
Yia sas. I have cooked it on a fry pan, in an oven in foil, and used kefalotyri and kefalograviera. Feta is very different but is also interesting. Kasseri is just ok, but Haloumi, Manouri and others do not work.
Danforth is the best street!
I am so not doing the flame.
cheese and oill.. you better be running for 4 hours after for the calories.
This is fucking awesome
Jesus Christ that flame was aggressive
_Do not eat while flames are hot !_ 🔥
Hi aunty I love you 😘😘 I love ur booms