Greek Pan-Fried Cheese with Brandy and Lemon

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Crispy on the outside and molten within, this beloved Greek taverna starter showcases a thick slice of aged cheese seared until golden in olive oil, then flamed with brandy and finished with a generous squeeze of lemon. Traditionally cooked tableside in a small two-handled pan, it is best eaten immediately while the cheese is still sizzling and the contrast of textures is at its peak.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 34 gFat
• 14 gSaturated Fat
• 16 gCarbs
• 1 gFiber
• 1 gSugar
• 22 gProtein
• 560 mgSodium
• 95 mgPotassium
• 385 mgCalcium
• 1.4 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the cheese

• 8 oz (225 g) kefalograviera or kasseri cheese, cut into 4 slices about 1/2-inch thick
• 1/2 cup all-purpose flour
• 1 tbsp semolina flour
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil, for frying

For finishing

• 3 tbsp Metaxa brandy or ouzo
• 1 lemon, juiced
• 1 tsp dried oregano or 1 tbsp fresh oregano
• Crusty bread or warm pita, for serving

Directions

1. Pat the cheese slices dry with paper towels to remove surface moisture. Combine the all-purpose flour, semolina, and black pepper in a shallow bowl.
2. Dredge each cheese slice in the flour mixture, pressing gently so the coating adheres evenly, then shake off the excess. Place the coated slices on a plate and chill in the refrigerator for 10 minutes to set the coating.
3. Heat the olive oil in a small heavy stainless-steel skillet over medium-high heat until it shimmers but is not smoking.
4. Lay two cheese slices in the pan without crowding and fry for 1 to 2 minutes per side, until deeply golden and crisp on the outside while the interior softens. Transfer to a warm plate and repeat with the remaining slices, adding a splash more oil if the pan dries out.
5. Return all four slices to the skillet, turn off the heat, and pour the brandy or ouzo over the cheese. Carefully ignite the alcohol with a long match, or tilt the pan slightly toward the flame, allowing the fire to die down on its own.
6. Squeeze the lemon juice over the flaming cheese, sprinkle with oregano, and serve at once in the hot pan or transfer to a warm platter.
7. Eat immediately while the cheese is molten in the center and the exterior is audibly sizzling, with plenty of bread alongside to catch every rich drip.

Cook’s Notes

• Make sure the cheese is very cold before dredging and frying — a well-chilled slice crisps beautifully without the interior melting out into the oil.
• Kefalograviera gives the most authentic flavor, but kasseri, graviera, or even a thick block of halloumi will work well in a pinch.
• Use a heavy stainless-steel skillet for the flambé step — nonstick coatings are unsuitable for open flames and high-heat frying.
• If you prefer to skip the alcohol, simply finish with a generous squeeze of lemon and a few extra grinds of black pepper.
• Serve straight from the pan for drama, but warn your guests — the skillet will be extremely hot and still audibly sizzling.

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