Saganaki (from costas perifanos at dionysos restaurant in

4 servings

Ingredients

Quantity Ingredient
3 slices Hard, Greek, sheep cheese*,
2 Inches by 2-inches, 1/4 to inch
Thick
Flour for breading
Olive oil for frying
2 tablespoons Ouzo
1 Lemon, halved

Directions

Dip the cheese slices in cold water, then flour them lightly.

Heat ¼-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.

Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately. * Vlahotyri (sheep and goat cheese) or Kefalograviera Suggested drink: Kourtakis Retsina of Attica Yield: 1 serving

TASTE SHOW TS1G27

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