8 oz kasseri or kelalograviera cheese
flour for dredging
3 TBLS olive oil
Ouzo (or Brandy)
½ lemon
1 TBLS fresh oregano
fresh cherry tomatoes
pita wedges
Kalamata olives


Soak the cheese in Ouzo and dredge in flour. Heat olive oil until almost smoking. Sauté cheese and brown about 1 minute on each side. Add a bit of alcohol and light while saying ‘Opa!’.
Put flames out by squeezing lemon juice on them. Transfer to platter and sprinkle oregano, salt and pepper. Serve with pita, olives and tomatoes.