Carob flour crusted Cretan graviera cheese (Gruyere)served with fresh and spicy fig puree & grape molasses

_{by chef Papadakis Tasos , Chef’s Club of Crete}

Instructions

• Cut the graviera cheese into triangles (1 cm thick). 
• Mix the carob flour with the flour & add the nutmeg.
• Break the eggs & mix them.
• Dip the graviera cheese in the eggs and then dredge it in the flour mixture. 
• Fry in hot oil until golden. 
• Peel the figs & put them in a pot over low heat to make a puree, add the pepper & grape molasses & boil them for another 10 minutes.    
• Serve with chilled rakomelo.