Ouzeries are Greek cafés that specialize in mezedes, or appetizers, as well as in ouzo, the strong, anise-tinged drink after which the cafés are named. Saganaki gets its name from the two-handled pan in which it is made, but it can be prepared in any heavy small skillet. For a final flourish, the cheese is often splashed with ouzo and flamed.
Recipe information
Yield
Makes 4-6 servings
Ingredients
1 8-ounce package kasseri cheese or Pecorino Romano, cut into 1/2-inch-thick rectangular slices
All purpose flour
3 tablespoons (about) olive oil
1/2 lemon
1 tablespoon chopped fresh oregano
tomato wedges
pita wedges
Kalamata olives
Preparation
Step 1
Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates.
Step 2
Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.
