| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Greek, Appetizers, Cheese/eggs |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1/3 |
lb |
Kefalotyri or kasseri cheese |
| 2 |
tb |
Butter |
| 1 |
|
Lemon (juice only) |
INSTRUCTIONS
Cut the cheese into bite-sized cubes. Melt the butter in a "saganaki" (or
another frying pan), and fry the cheese on all sides until crusty and
chestnut colored. Squeeze lemon juice over the cheese and serve with bread,
other appetizers, and wine or ouzo.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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