By Meal
Saganaki
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Ingredients Yield: 4 servings Kefalotyri or any hard, yellow cheese 225 gr. (1/2 pound) All-purpose fl our as needed Pepper to taste Extra-virgin Greek olive oil or butter 60 ml (1/4 cup) Lemon, juiced 1 Preparation Cut cheese into wedges about 7.5 cm (3 inches) long and 1.5 – 2 cm (1/2 – ¾ inch) thick. Run each piece under the tap, and then pat dry slightly. Dredge cheese lightly in seasoned flour. Heat extra-virgin Greek olive oil or butter and pan fry the cheese, a few pieces at a time. Flip to cook on the other side. Remove. Serve hot, with lemon wedges. |
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