Title: Saganaki
Categories: Dairy Check
Yield: 4 Servings

1/2	lb	Hard cheese, such as kasseri or kefalotyri
		Water
		Flour
2	c	Vegetable oil
2	tb	Ouzo
		Lemon juice

Slice cheese into four 2x4 inch rectangles. Dip slices quickly in water, then roll them in flour to coat on all sides. Heat vegetable oil in medium saucepan (oil should be at least 2" deep) over medium-high heat. When oil is hot but not smoking, fry cheese until a pale golden crust forms. It shouldn't be too brown outside or too melted within; there should be a bit of stretchy string when you bite into it. Place on a warmed plate. Pour ouzo over hot cheese and, holding the plate away from your body, carefully light with a match. (Let out a loud "Oopah!) Douse the flame with a squeeze of lemon juice and serve very hot.

Saveur Mar/Apr 1995

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