A delicious Greek dish where Feta cheese is pan-seared, drizzled with honey, and sprinkled with sesame seeds.
Feta Saganaki
The usual cheeses for making “saganaki cheese” are Kefalotyri or Kefalograviera but Feta can be pan seared as well – with one proviso: seek a firm Feta. The very popular Dodonia brand seems to work wonderfully. It’s firm enough to hold up to the heat when pan-frying. The coating is simply all- purpose flour that’s dunked in water and into the hot oil it goes.
Ingredients
- 1 slab of firm Feta (Dodoni works well), about 1/5 cm thick
- water
- 1 cup all-purpose flour
- vegetable or olive oil for frying
- honey
- sesame seeds
- lemon wedge (optional)
Directions
- Place a small skillet on your stovetop and add about 1 cm of oil and turn the heat up to medium-high (temp of oil should be about 350F).
- Fill a shallow bowl with water (that will contain the feta) and fill another bowl with flour.
- Dunk your Feta slab in water then dredge in flour and ensure all the cheese is coated in flour.
- Once the oil is ready for frying, take the cheese out of the flour, shake off excess an carefully place in the oil.
- Fry for a couple of minutes or until golden. Flip and fry the other side until golden.
- Place on a paper lined plate to absorb excess oil then transfer to a serving plate. Drizzle good Greek honey, sprinkle sesame seeds on top and serve immediately with some warm pita bread wedges.