Recipe courtesy of David Rosengarten


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  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 serving.
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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. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
  3. Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately.
  4. Suggested drink: Kourtakis Retsina of Attica