This decadent combination of butter and cheese is balanced with a shot of ouzo to the frying pan, and a wedge of lemon.

Serves
2-4

Cooking

5min

Skill level

Easy
By
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Ingredients

  • 1 ½ tbsp (30 ml) butter
  • water
  • 1 piece kefalotyri (or haloumi) cheese
  • ¼ cup flour
  • 1 ½ tbsp (30 ml) ouzo
  • 1 lemon wedge

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Melt butter in skillet.
  2. Dip cheese in a bowl of water, then dredge in flour.
  3. Add cheese to skillet.
  4. Fry both sides, 1-2 minutes on each side. Remove from heat and away from heat source.
  5. Pour ouzo into a shot glass and the shot glass into pan.
  6. Using a long-handled lighter, light alcohol in pan and let burn 1 minute.
  7. Extinguish by squeezing lemon juice over top. Serve hot with slices of rustic bread.