Cut the cheese into 2 slices (finger thick). Coat with flour and pepper.
Heat oil in a heavy frying pan. Fry cheese on both sides. Warm up the ouzo or cognac and add to pan.
Ignite the alcohol. Serve immediately after the flames have died down or even while still lit as
it is serves in some Greek restaurants around the world.
Classic Roast Leg Of Lamb
3 to 6 cloves of garlic
1/3 cup olive oil, or more
2 Tbsp. crushed dried rosemary or dried oregano, or both, to taste
Strained fresh juice of 4 lemons, or more to taste
1 cup dry red wine
1 leg of lamb, trimmed, about 5 pounds
Salt and freshly ground pepper, to taste
Small new potatoes, whole or halved, optional
Finely chop 2 garlic cloves and combine them in a large bowl with 1 tablespoon olive oil, 1 tablespoon of the dried rosemary and/or oregano, juice of 2 lemons, and dry red wine to make a marinade.
Marinate lamb in mixture, cover and refrigerate for 6 to 12 hours, turning lamb several times.
Remove lamb from refrigerator.
Preheat oven to 450 degrees F and lightly oil a large baking pan.
With a mortal and pestle, crush together all but 1 of the remaining garlic cloves and remaining herbs.
Remove lamb from marinade and reserve liquids.
With a sharp knife, make 3/4 inch slits all around leg of lamb and stuff garlic and herb mixture inside slits.
Reserve a small amount of the mixture for step 4.
Rub lamb with olive oil and 1 whole garlic clove, salt, pepper, and remaining herb mixture.
Place lamb in prepared baking pan and arrange potatoes around it, if desired.
Season potatoes with salt, pepper, and juice of remaining 2 lemons.
Pour marinade over lamb.
Place uncovered in oven and reduce heat immediately to 350 degrees F.
Bake for about 30 minutes per pound, or until lamb is tender and slightly rare, and potatoes, fork tender.
Baste every 10-15 minutes with pan juice.
If potatoes need more liquid, add a little water to the pan before cooking.
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Cucumber With Feta Cheese & Mint
1 large Cucumber, half peeled
in lengthwise strips to give striped appearance
1 cup, crumbled Feta Cheese
1/2 cup, chopped Mint Leaves
6 tablespoons Olive Oil
3 tablespoons Lemon Juice
Salt & Pepper
Wash and dry the cucumber and cut it into very thin crosswise slices.
Place the slices in a salad bowl, sprinkling with the feta cheese and mint.
In a small whisk the oil and lemon juice with the salt and pepper to make ladolemono
(a vinaigrette made with lemon juice). Pour over the salad and toss thoroughly. Serve immediately.
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(Makes: 6 Servings)
2 pounds lamb leg
2 onions, chopped
1 cup butter
1/2 pound kefalograviera cheese
salt and pepper
6 sheets puff pastry
Preheat the oven to 350 degrees.
Cut the lamb in portions.
Simmer the onion in a frying pan with a little water.
Add a teaspoon of butter and brown lightly.
Add the lamb and salt and pepper and brown for a few more minutes.
Turn the element off, add the cheese and separate in portions.
Butter each sheet of pastry and use them to wrap each portion.
Place in a buttered pan, top with the rest of the butter and bake for 45 minutes to 50 minutes or until golden brown.
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Feta & Mint Rice
(Makes: 2 Servings - can be double or tripled)
2 tablespoons olive oil
1/2 small onion, chopped
1 cup long grain rice
1 14 1/2 ounce can chicken broth
1/2 cup crumbled feta cheese
3 tablespoons minced fresh mint
salt and freshly ground pepper
Heat oil in heavy medium saucepan over medium heat.
Add onion and saute until translucent, about 5 minutes.
Add rice and stir 1 minute. Add broth. Bring to boil.
Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes.
Fluff rice with fork. Add feta and mint and mix in with fork.
Season with salt and pepper.
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