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Saganaki

1 pound kefalotyri or kasseri cheese

1/2 cup of olive oil

2/3 cup of flour for dredging

½ teaspoon freshly ground black pepper

2-3 lemons, quartered


1 Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Combine the flour and black pepper. Moisten each slice with cold water and dredge in the flour.

2 In a saganaki (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.

3 Serve with olives, tomatoes, and crusty bread.

Note: If desired, the cheese can be dipped into beaten egg (after the flour).

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