This is usually prepared in individual portions in two-handled frying pans and served in the same pans straight from the fire. You can, of course, use one larger frying pan, or as many as are convenient. In the Middle East, the hard, dry Greek cheeses kashkaval, kefalotyri, or kasseri and the white, firm, slightly rubbery halumi are used.

　　

Ingredients

serves 1

　　1 thick slice cheese

　　Flour (optional)

　　1 tablespoon butter or extra-virgin olive oil

　　Juice of 1/2 lemon (optional)

　　1 egg

　　Salt and pepper

　　

Step 1

Some people dip the slice of cheese in flour before frying it, but this is not really necessary.

　　

Step 2

Fry the cheese in hot butter or oil. When it begins to melt, sprinkle with lemon juice if you like, and open the egg over it. Cook until the white sets. Sprinkle lightly with salt and pepper (taking into consideration the saltiness of the cheese), and serve piping hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf