Pegasus Taverna's Saganaki - DC News FOX 5 DC WTTG

Pegasus Taverna's Saganaki

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Get this recipe courtesy of Athina Papas from Pegasus Taverna in Detroit's Greektown neighborhood.


1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)

1/2 cup of olive oil

2 eggs

1/2 cup milk

2/3 cup of flour for dredging

2-3 lemons, quartered

1-2 tablespoons of brandy  


Cut the cheese into slices that are 1/2 inch thick by 2 1/2 to 3 inches wide (approx 5 oz pieces).  Beat the eggs together, add the milk to the eggs and mix well.  Dip each pieces of cheese in the milk/egg mixture and dredge in the flour. In a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice of cheese in 1 tablespoon of oil until golden-brown on both sides. Pour 1-2 tablespoons of brandy, and light it with a match. Squeeze a lemon wedge over the cheese to put out the flames. Don't forget the "Opa!".  Serve hot with grilled pita bread.

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