Serves four as part of a mezedes selection.

  • 400 grams block of kefalograviers (available from good cheese shops or Greek delicatessens)
  • 150 grams ( 1 cup) plain flour, seasoned to taste
  • ¼ cup of canola / rape seed oil
  • ½ lemon
  • ½ cup chopped flat-leaf parsley
  • Crusted bread, to serve
  • 2 lemons quartered


Cut cheese lengthways into 6 slices, then cut each slice in half diagonally to make to make 12 triangles.

Dip cheese into a bowls of iced water, then drain and toss in seasoned flour to coat, shaking off excess. Heat oil in a frying pan, then cook cheese. in batches, over medium heat for 1 minute on each side or until golden. Squeeze juice of half a lemon over, scatter with parsley, then serve with crusty bread and remaining lemon quarters on the side.