Saganaki

• 3 slices hard, Greek, sheep cheese*, 2-inches by 2-inches, 1/4 to 1/2-inch thick
• Flour for breading
• Olive oil for frying
• 2 tablespoons ouzo
• 1 lemon, halved
• * Vlahotyri (sheep and goat cheese) or Kefalograviera

1. Dip the cheese slices in cold water, then flour them lightly.
2. Heat 1/4-inch olive oil in a wide pan until smoking.
3. Fry cheese slices 30 to 40 seconds on each side until golden brown.
4. Remove and drain briefly on paper towels.
5. Warm ouzo over a low flame.
6. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
7. Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice.
8. Serve immediately.
9. Suggested drink: Kourtakis Retsina of Attica

hard, flour, olive oil, ouzo, lemon, goat cheese

Taken from www.foodnetwork.com/recipes/saganaki-recipe.html (may not work)