| Cut the cheese into 2 slices (finger thick). Coat
with flour and pepper.
Heat oil in a heavy frying pan. Fry cheese on both sides. Warm up
the ouzo or cognac and add to pan. Ignite the alcohol. Serve immediately
after the flames have died down or even while still lit as it is serves
in some Greek restaurants around the world.
Serve with a wedge of lemon to squeeze over the cheese.
|
