Recipe: Saganaki (Fried Cheese)
Board: International Recipes at Recipelink.com
From: Jackie/MA 1-15-2003
Yield: 4 servings

This recipe is from The Food and Wine of Greece by Diane Kochilas. "Standard fare in Greek ouzeries and one of the best-loved accompaniments to the anise-tinged drink, this simple meze gets its name from the small, two-handled pan it's made in. A small heavy skillet is an easy substitute for the traditional saganaki pan."

1/2 lb. haloumi, or kefalotyri cheese
All-purpose flour
Pepper to taste
1/4 cup olive oil or butter
Strained fresh juice of 1 lemon

Cut cheese into wedges about 3 inches long and 1/2 to 3/4 inch thick. Run each piece under the tap, then pat dry slightly.

Dredge cheese lightly in flour seasoned with pepper.

Heat olive oil or butter almost to the smoking point and add a few wedges of cheese at a time. Flip to cook on bo9th sides, 2 to 3 minutes, and remove at once.

Sprinkle with lemon juice and serve hot.

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Editor's note:

Click here to search inside this book:
The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands (Paperback)
by Diane Kochilas