Saganaki

This is a delicious - and filling - side dish. It has to be a hard cheese and in Greece it is best made with Kefalograviera, which is a little softer, or Kefalotiri, which is a little harder. So, if you can, you should try and use one of these cheeses. It is great as an accompanying dish along with the other side dishes of Tzatziki, Eggplant Dip and Greek Salad.


Ingredients

1 square slice of cheese 1cm thick
1 tablespoon all purpose flour
1/2 lemon
1 tablespoon olive oil

Preparation

Heat the oil in a non-stick shallow frying pan.

Dip the cheese in a bowl of water, flour the cheese and then dip it in the water again.

Fry it in the hot oil on both sides until golden brown.

Serve with lemon.

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