anyone tried saganaki?

i once tried it and it is really delicious..

I have used Kasseri or Kelifatori, even a good Bulgarian Feta it is creamier, Halloumi can be used in a pinch, not the mint on, dredge in the flour frying in a combo of olive oil and clarified butter is nice, Metexa, Brandy, Ouzo, Raki or even Sambucca is fine for flambe, a squeeze of lemon just puts out the flames and tones down the alcohol if not vapourized enough.

Its alright.

For me, it just tastes like the rubbery cheese from pizza. But much much more salty.

Yeeess :) order it as a starter everytime we go to greece, me and my family love it! It takes some getting used to especially if your used to cheddar etc, but i think it's lovely :)