Pan-Seared Greek Cheese (Saganaki)

Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection starters.  The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.

Ingredients

Method

1. Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour.
2. In a saganaki heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides.
3. Serve hot with a last-minute squeeze of fresh lemon juice.
4. Enjoy with wine, olives, vegetable mezethes, tomatoes, and crusty bread.

(Source: greekfood.about.com)