Greek Food, Cooking and Recipe Community

Best way to make saganaki?

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acamp7

Active member
I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?
 
So, it's really not so bad, dousing the saganaki with ouzo and then setting it on fire. It's kind of fun! I would first try it in a controlled environment. Maybe near the sink in case you have a mishap - you'll have water nearby. Tip - use a kitchen torch with a long nose so you can keep a distance away from the fire - when the fire first hits it, it spurts upward kind of fast. I almost got my hair in the way.
 
d_kakavouli said:
So, it's really not so bad, dousing the saganaki with ouzo and then setting it on fire. It's kind of fun! I would first try it in a controlled environment. Maybe near the sink in case you have a mishap - you'll have water nearby. Tip - use a kitchen torch with a long nose so you can keep a distance away from the fire - when the fire first hits it, it spurts upward kind of fast. I almost got my hair in the way.
Click to expand...

Agreed. The fire rushes up fast but it burns out fast. I would say make sure there's nothing in the way upwards that can burn. Great tip to do it by a sink!
 
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Dough:
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  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
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  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
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    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
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    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
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    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
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    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
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  4. Bake the Bougatsa:
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  • 1 jar of grape leaves (about 60-70 leaves)
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