We cut the semi-hard DOIRANI cheese into squares 2 cm thick.
At the same time, we heat our pan over medium fire.

We will need enough sunflower oil, make sure that it reaches the middle of the pan.
We fill two different dishes, one with flour and the other one with ice water.

We pass the cheese through the ice water and then through the flour so that it sticks to it. We repeat the process a few times until the cheese is completely covered by the flour. We carefully fry the floured cheese until it forms a crispy golden, about 1 to 2 minutes for each side.

Let it drain on a plate lined with kitchen paper to absorb the excess oil.
Serve it hot, optionally drizzling with a little lemon juice.