Saganaki [0000935]

Ingredients:

8 ounces (225g) firm sheep's milk or goat's milk cheese (e.g., Kefalograviera, Kasseri, or Halloumi), cut into 1/2-inch thick slices
1/4 cup gluten-free all-purpose flour
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped (for garnish)
1-2 cloves garlic, minced (optional, for extra flavor)
1 tablespoon ouzo or brandy (optional, for flaming)
Water (for soaking wooden skewers, if using)

Instructions:

If using wooden skewers, soak them in water for about 20-30 minutes to prevent them from burning during cooking.

In a shallow bowl, combine the gluten-free all-purpose flour and ground black pepper.

Heat olive oil in a skillet or frying pan over medium-high heat.

Dredge the cheese slices in the flour mixture, ensuring they are coated on all sides.

Carefully place the coated cheese slices in the hot skillet. Fry for about 1-2 minutes per side, or until they are golden brown and crispy on the outside.

If using minced garlic, you can add it to the skillet in the last 30 seconds of cooking, allowing it to infuse the oil.

If you'd like to flambe the Saganaki, remove the skillet from the heat and add the ouzo or brandy. Be cautious, as it may ignite. Use a long lighter or match to set it aflame. Allow the flames to die down, and then return the skillet to the heat briefly to cook off the alcohol.

Serve your gluten-free Saganaki hot, garnished with chopped fresh parsley and lemon wedges.

Saganaki is a Greek dish known for its pan-fried cheese, typically served with a crispy exterior and a gooey, melty center. Enjoy this gluten-free version as a delightful appetizer, often served with crusty bread or pita for dipping.