Recipe: Pan-Seared Greek Cheese with Lavender Oil

Posted online May 17, 2011 | 2:35 pm

This is a Greek appetizer or rather a meze dish, which is made from grilled or fried cheese. Traditionally the Greeks use hard, aromatic cheeses like Kefalograviera, Mizithra, or Manouri to make this dish; but the more commonly available Feta cheese works beautifully.

Why Try? The cheese, as a result of the frying, gets a crispy crust while the inside becomes soft and runny – giving the dish an “oh, so delicious” texture and flavor.

Foodie Byte: To spice things up a bit, drench the cheese in 1/4 cup Ozu to create a cheese flambé; the fire is then extinguished with lemon juice (we used a striker to light the cheese.)

Ingredients

1 pound good quality Greek feta
1/2 cup olive oil
2/3 cup flour for dredging
2 tablespoons lavender
2 tablespoons rosemary
1/4 cup Ozu
2-3 lemons, quartered

Preparation

Cut the cheese into 1/2 –inch wedges.
Moisten each slice with cold water and dredge in flour.
Use a small cast-iron frying pan, heat the oil over medium-high heat, add the herbs and sauté the cheese until golden-brown on both sides.
Serve hot with sliced bread.

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