My Saganaki

Lori 13's Note:

GOOOOD cheese!

• Total Time: 8 mins
• Prep Time: 5 mins
• Cook Time: 3 mins

Ingredients:

Servings: 2

• ½ lb kasseri cheese (in 2 large slices)
• flour (as needed)
• ¼ cup olive oil
• ¼ cup ouzo
• 1 teaspoon oregano (minced)
• lemon slice
• kalamata olive
• chopped tomato
• pita bread

Directions:

1. Rinse cheese under cold water. While wet, dredge in flour to coat.
2. Heat oil in a large skillet until very hot.
3. Add cheese. Cook 1 minute each side.
4. Add Ouzo. Ignite.
5. When flame subsides, tranfer to plates.
6. Top with oregano. Serve with lemon, olives, tomatoes and pita.

Reviews

[bluemoon downunder]

Love saganaki; l-o-v-e-d Lori 13’s saganaki! Sensational! The only change I made – a really minor change – was to soak the kesseri cheese in ouzo rather than rinsing it with water (a tip I picked up from another Zaar recipe). Easy to follow instructions, and the friend I shared this with and I l-o-v-e-d the oregano, lemon, kalamata olives and tomatoes with the saganaki: a great combination of flavours. We enjoyed it with warm crusty rolls instead of the pita bread. Make sure you only use flavoursome tomatoes! I made this recipe for Pick a Chef 2006. Thank you, Lori, for another fabulous recipe which I look forward to making again!