Ingredients:
1 pound Kasseri or Kefalotiri Cheese
1 cup cold water
1/2 cup olive oil
1 cup flour for coating
2 lemons cut into wedges
Directions:
Cut Cheese into half inch thick squares (about 3 inches wide).
Dip cheese into cold water to moisten, and then dip in the flour to coat.
In a heavy skillet, heat the olive oil and sear each slice until golden brown and the cheese heats through. If the pan is small use a tablespoon of fresh oil for each piece of cheese to be seared.
Saganaki is best served hot with a last minute squeeze of lemon over it.
