In the Kitchen with Stefano Faita

Weekdays at 11:30 AM / 12:00 PM NL



This pan-seared cheese made with ouzo is a restaurant favourite that will have everyone shouting OPA! If you can't find kafalograviéra cheese, substitute kasseri, kefalotyri or halloumi.


10 ounces kefalograviera cheese
2 eggs, beaten
1/4 cup flour
2 tbsp. vegetable oil
Ouzo, for flambéing
1 lemon, cut into wedges, for finishing


Cut cheese into 1/2-inch thick slices.

Add eggs to a bowl. Add flour to another bowl.

Heat a large heavy-bottomed fry pan or cast iron fry pan over medium high heat. When pan is hot, add oil.

Dredge cheese slices first in the eggs and then in flour. Add cheese to hot pan. (Do not overcrowd the pan, cook in batches, if needed.) Fry until golden brown on each side, about 1 to 2 minutes per side. Remove pan from heat. Add 3 to 4 tbsp. ouzo. Put back on heat. Ignite ouzo with long match or barbecue lighter. (To extinguish flame, cover pan with lid.) Serve with lemon wedges.

Yield: 4 servings.

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