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Kaseri saganaki

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Cut the cheese into slices around 3x6cm and 1cm thick. Mix cumin and corn flour and coat the cheese in it. Keep to one side.
Prepare the salad by mixing the ingredients in a bowl.
Heat the oil in a frying pan and add the pieces of lime peel. Remove before they brown, and dry on kitchen paper. This helps to fragrance the oil and the peel also serves as garnish.
Fry the cheese, for 1-2 minutes on each side until golden.
Divide in 4 portions, add the salad and garnish with fried peel and lime slices. Serve with fresh brown bread.
Ingredients:

400g kaseri cheese
or kefalotyri
½ cup corn flour
½ tsp cumin
2/3 cup olive oil for frying
1 lime, sliced
Peel of 1 lime, green part only, sliced into 8 pieces

Celery salad with lemon and olives:

1 lemon, peeled and sliced, with white inner membrane removed
300g black pitted olives
2 large, tender stalks of celery, finely sliced
1 tbsp chopped parsley leaves
1 tbsp chopped dill
2 tbsps olive oil