I thought I'd share a simple method for how I make saganaki. I have had different versions of this, I honestly like other versions better, but this is the easiest for me to do!
I slice one of these cheeses thick:
Kefalotyri, Graviera, or, Kefalograviera
Then I dip it in water on each side and coat it in flour that had been seasoned with salt and pepper.
I add olive oil to a small frying pan and set the heat on medium high. When the oil is hot I add the cheese. Basically, I sear it like I would anything else and serve it hot. It's fast and easy and a crowd pleaser - I do this when I have company.
I have never doused it in Ouzo and set it on fire like they do in restaurants, I am legitimately concerned I might burn my hair or something! Should I add this step, though? I could always tie my hair back...
Most of the stifado (Greek meat stew) recipes that I have actually call of rabbit. I live in the United States and it is actually difficult to find rabbit, unless you know someone who hunts. Not only that, but I don't care for rabbit.
I have a friend who uses either beef or lamb for her stifado. I preferred the beef version. I want you guys to weigh in - what do you think is the best meat for stifado? Once I pick a meat to use, can I use the same recipe, and just use whichever meat I pick instead of the rabbit that is in my recipe?