Flambéed Feta from the pan

Name: Flambéed Feta from the pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber; 2 red onions; 2 Mini roman salads; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 6 TABLESPOONS + some good olive oil; 1 Spring onion; 2 packages (200 g each) Feta; 2-3 TABLESPOONS Flour; 4 TABLESPOONS room-warm ouzo (at least 40 %); 1 Lemon; 7-10 Tbsp long matches

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber
2 red onions
2 Mini roman salads
4 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
6 TABLESPOONS + some good olive oil
1 Spring onion
2 packages (200 g each) Feta
2-3 TABLESPOONS Flour
4 TABLESPOONS room-warm ouzo (at least 40 %)
1 Lemon
7-10 Tbsp long matches

Directions

1
Peel and chop the cucumber. Peel onions and cut into fine rings. Clean, wash and shake the salad dry. Cut into strips. Mix vinegar with salt, pepper and 1 pinch of sugar.
2
Fold 4 tablespoons of oil underneath. Mix cucumber, onions, salad and vinaigrette.
3
Clean and wash spring onions and cut into fine rings. Dab feta dry. Cut both pieces into quarters and halve quarters horizontally. Turn in flour and tap carefully.
4
Spread a large frying pan thinly with oil and heat it up very strongly. Fry half the feta in it from each side 1⁄2 for 1 minute until the cheese is golden yellow. Pour 2 tablespoons of ouzo over the cheese and light it with a long match.
5
(Attention: The flames can shoot up!) Take out the cheese, clean the pan if necessary, oil it again thinly and heat it up. Fry the rest of the cheese in the same way and flambé it.
6
Serve the feta immediately. Sprinkle with spring onion and sprinkle with 2 tablespoons of oil. Wash the lemon, dab dry and cut into slices. Sprinkle the juice over the feta. Add the salad. Thin flatbread tastes good with it.