medtran49
Forum GOD!
It's been a while since we made this and I can't find a picture. Will try to get the cheese and make before the challenge ends.
We use freshly made pita or flatbread, or warmed/lightly toasted commercially made pita to scoop up the cheese.
You can decrease the amounts as you wish. I would not try to increase unless you cook in batches.
WARNING: Ouzo will flame high! Have a metal pan lid or sheet pan handy that is large enough to cover the skillet tightly in case things get out of hand or a box of baking soda or a small kitchen fire extinguisher. Also, make sure you have plenty of clearance between your skillet and anything overhead. Again, ouzo will flame high.
INGREDIENTS
1 pound halloumi, kefalotyri, or kasseri cheese, sliced 1/2 inch thick
1/2 cup ouzo
1/4 cup AP flour
2 Tbsp olive oil
1 lemon, sliced into 8 wedges optional
Pita or flatbread sliced into wedges.
DIRECTIONS
Places cheese slices into a plastic bag. Add ouzo and marinate in refrigerator for at least 2 hours, up to 24, turning occasionally. Some of the ouzo seeps into the cheese, giving it a lovely warm flavor.
Heat oil, you may need more, over medium-high heat in a nonstick skillet large enough to hold all the cheese slices in a single layer.
Remove cheese slices from bag, reserving ouzo, and dredge in flour. Place dredged cheese slices in the oil and fry for 2-3 minutes until light golden brown. Flip and fry until light golden brown on the other side and starting to ooze slightly. Add the reserved ouzo, allow to warm for a couple of seconds and then flame, following safety precautions. Once flames die, remove from pan and serve immediately with pita and lemon wedges to squeeze over cheese if desired.
We use freshly made pita or flatbread, or warmed/lightly toasted commercially made pita to scoop up the cheese.
You can decrease the amounts as you wish. I would not try to increase unless you cook in batches.
WARNING: Ouzo will flame high! Have a metal pan lid or sheet pan handy that is large enough to cover the skillet tightly in case things get out of hand or a box of baking soda or a small kitchen fire extinguisher. Also, make sure you have plenty of clearance between your skillet and anything overhead. Again, ouzo will flame high.
INGREDIENTS
1 pound halloumi, kefalotyri, or kasseri cheese, sliced 1/2 inch thick
1/2 cup ouzo
1/4 cup AP flour
2 Tbsp olive oil
1 lemon, sliced into 8 wedges optional
Pita or flatbread sliced into wedges.
DIRECTIONS
Places cheese slices into a plastic bag. Add ouzo and marinate in refrigerator for at least 2 hours, up to 24, turning occasionally. Some of the ouzo seeps into the cheese, giving it a lovely warm flavor.
Heat oil, you may need more, over medium-high heat in a nonstick skillet large enough to hold all the cheese slices in a single layer.
Remove cheese slices from bag, reserving ouzo, and dredge in flour. Place dredged cheese slices in the oil and fry for 2-3 minutes until light golden brown. Flip and fry until light golden brown on the other side and starting to ooze slightly. Add the reserved ouzo, allow to warm for a couple of seconds and then flame, following safety precautions. Once flames die, remove from pan and serve immediately with pita and lemon wedges to squeeze over cheese if desired.
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