No Greek restaurant is complete without Saganaki.
The dish is essentially fried cheese, but the description does not do it justice.
First, a slice of rich kefalograviera, a hard cheese made from goat’s milk, is soaked in milk and covered with a light dusting of flour to form a crust when cooking.
After flouring, the cheese is cooked with a touch of olive oil, until golden on both sides and until the cheese has become soft (but not too soft).
The hot pan is quickly brought tableside and drizzled with fresh lemon juice for a sizzling effect and for added flavour.
Often times, instead of lemon, a shot of brandy is poured over the hot pan and set on fire for an explosive display that makes you want to scream, OPA!