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Ingredients
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Cheese & coating
Cooking & finishing
Method
Cheese & coating
- 1
Prepare the cheese
Slice the kefalotyri into 4 pieces about 1/2 to 3/4 inch (1.2–2 cm) thick and roughly rectangular or square so they sit flat. Pat each piece dry with paper towel to remove surface moisture. Season both sides lightly with the sea salt and half of the black pepper (reserve the rest for finishing).
- 2
Make egg wash
In a shallow bowl whisk the large egg with 2 tablespoons cold water until smooth. Place the flour in a separate shallow plate and spread to an even layer for dredging.
- 3
Dredge the cheese
Working one piece at a time, dredge the cheese in flour, shaking off excess, then dip into the egg wash coating both sides. Return to the flour for a final light coat, pressing gently so the flour sticks. Set the coated pieces on a plate and let rest 5 minutes to help the coating adhere.
Cooking & finishing
- 4
- 5
Fry the cheese
Carefully place the coated cheese pieces in the hot skillet (work in a single layer; you may need two batches). Fry without moving for 2–3 minutes until the bottom is deep golden brown. Turn with a spatula and fry the other side 1½–2 minutes until golden and crust is set. Adjust heat as needed to avoid burning while ensuring the center softens but the cheese does not immediately melt out.
- 6
Add ouzo and flambé
Remove the pan from the heat briefly (safety) and add 2 fl oz ouzo to the pan, tilting the pan briefly toward the heat to warm the spirit (optional). Carefully return pan to medium-low heat. Using a long match or long lighter, ignite the vapors of the ouzo; the flames will burn off quickly (several seconds). If you prefer not to ignite, allow the ouzo to sizzle and reduce for 20–30 seconds so alcohol aroma cooks off. Stand back and keep a lid close by in case you need to smother the flame.
- 7
Finish and serve
Once flames subside, spoon any pan juices over the cheese. Transfer the saganaki to a warmed small serving plate or skillet. Squeeze fresh lemon wedges over each piece to taste and finish with the remaining black pepper and chopped parsley if using. Serve immediately with extra lemon on the side and toasted bread for dipping.