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Saganaki (Fried Cheese)
Yield: 4 servings

1/3 pound Kefalotyri or kasseri cheese
2 tablespoons butter
juice of 1 lemon

Cut the cheese into bite-sized cubes. Melt the butter in a "saganaki"
(or another frying pan), and fry the cheese on all sides until
crusty and chestnut colored. Squeeze lemon juice over the cheese
and serve with bread, other appetizers, and wine or ouzo.

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5 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Different approach to saganaki, August 10, 2004 - 03:00 PM
Reviewer: Anonymous from Canada
I find that this works better if you slice the cheeze into 1/4 inch thick slices. In a plastic baggy add 1 or 2 oz flour, 1/2 tsp of tyme and dust each cheeze slice. Fry in 1 table spoon of olive oil until golden brown. Remove from heat, flame with 1 oz brandy and quickly douse with 1/2 lemon squeezed over top. Serve with teziki and spiced and herbed pita.

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