Saganaki (Keju Goreng)

Name: Saganaki (Keju Goreng)
Cuisine: greek
Ingredients: 400 g kefalotyri or graviera cheese, cut into 2 cm thick rectangles; 60 g all-purpose flour; 1 tsp dried oregano; 1/2 tsp freshly ground black pepper; 120 ml extra virgin olive oil; 60 ml brandy or ouzo; 1 lemon, cut into wedges; 2 tbsp fresh parsley, finely chopped; 1 small tomato, diced (optional); 1/4 cup pitted Kalamata olives, halved (optional); 1 tsp honey (optional, for drizzling); Pinch of sea salt

Saganaki (Fried Cheese)

Bahan

400 g kefalotyri or graviera cheese, cut into 2 cm thick rectangles
60 g all-purpose flour
1 tsp dried oregano
1/2 tsp freshly ground black pepper
120 ml extra virgin olive oil
60 ml brandy or ouzo
1 lemon, cut into wedges
2 tbsp fresh parsley, finely chopped
1 small tomato, diced (optional)
1/4 cup pitted Kalamata olives, halved (optional)
1 tsp honey (optional, for drizzling)
Pinch of sea salt

Cara Membuat

1Pat cheese pieces dry with paper towels; season lightly with pepper.
2Mix flour and oregano on a plate; dredge cheese, shaking off excess.
3Heat olive oil in a heavy skillet (preferably cast iron) over medium-high until shimmering.
4Fry cheese 1-2 minutes per side until golden crust forms; do not overcrowd.
5Remove skillet from heat; carefully add brandy and ignite with a long lighter (flambé).
6Let flames subside naturally, about 30 seconds.
7Transfer cheese to a warm serving plate; squeeze lemon juice over top.
8Garnish with parsley, tomato, olives, and optional honey drizzle; serve immediately with crusty bread.

Sumber: llm-generated