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8 oz kasseri cheese
flour for dredging
3 TBLS olive oil
˝ lemon
1 TBLS fresh oregano
fresh cherry tomatoes
pita wedges
Kalamata olives

Soak the cheese in Ouzo and dredge in flour. Heat olive oil until almost smoking. Sauté cheese and brown about 1 minute on each side. Flame with Ouzo.

Transfer to serving platter and squeeze lemon juice and sprinkle oregano and salt and pepper. Serve with pita, olives and tomatoes.

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