- In a bowl of cold water, soak to desalt the cheese for about 30 minutes. Drain on paper towels.
- In a large non-stick skillet over high heat, brown the cheese in the oil for about 2 minutes on each side. Deglaze with the ouzo and remove from the heat. Season with pepper. Serve immediately with the pan juices and some lemon wedges.
If you wish to flambé the cheese, be careful, because the flame rises very high.
For this recipe, which the Greeks serve as a hord’oeuvre, choose a cheese that has a high melting point; Kefalograviera Greek cheese or halloumi cheese are found in Syrian and Lebanese grocery stores (it is important to desalinate them for at least 30 minutes in water). As they are not always easy to find, we tested this dish with a block of fresh cheddar (the same cheese used to make cheese curds). The result is very interesting.