Fried Greek cheese

What's it called? I knew it last night and was going to google it so I could try to make it but now i have no idea what it's called. It the dish that set on fire at your table? I had it for the first time last night. Thought I'd died and gone to heaven! PLEASE tell me how to make this at home. Thanks

• Google fried Greek cheese, numbnuts.

• Saganaki

• Excreta!

• R2 is right. It's a very easy dish to make. I don't know my recipe off the top of my head but just Google Saganaki recipes and I'm pretty sure they are all just about the same. There's a few tips I can give you that might not be in the web recipes. One is to let the cheese sit out for at least 30 min before you cut it into the size peices you are cooking, otherwise it crumbles and falls apart. I use a cast iron pan to cook it during the second stage, in the oven, and preheat the pan in the oven while I'm pan frying the cheese. It cuts down on the cooking time and there is less chance of accidently burning it while waiting for the cheese to get melty. You don't need to use any specific alchohol for the last step, I usualy use brandy but anything with out a lot of contrasting flavor works. Enjoy, but be carefull tho, Saganaki has a ton of calories.

• O think its haloumi or halouma something like that love it myself.

• Any advice on when to cut the cheese, r5?

• Haloumi. It's great grilled as well.

  http://www.taste.com.au/how+to/articles/298/haloumi

• The easiest way to do it is to pop the block of cheese under the broiler until the top gets bubbly and golden, then remove it, sprinkle with the brandy and ignite. Squeeze a little lemon over the top and serve with bread or pita.

  Opaa%21

• Thanks so much for all the information and help. I guess I could have just googled fried Greek cheese but I wasn't sure I'd get the right thing, I thought there probably was more than one Greek cheese dish. I'm such a dork.

  OP

• Saganaki. Haloumi is something else; a particular brined cheese, from Cyprus, and need not be fried.

• I've always used Kaseri cheese when I've made Saganaki, tho other cheeses might be good too.