FETA SAGANAKI WITH A SESAME-SEED CRUST
Make and share this Feta Saganaki With a Sesame-Seed Crust recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 16 pieces
Number Of Ingredients 5
Steps:
- The feta should be a rectangular, not triangular, piece.
- Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
- Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
- Heat the olive oil and butter in a large, heavy, nonstick skillet.
- Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
- As soon as the feta begins to soften, flip it over to brown on the other side.
- Remove and serve hot.
- Repeat with the remaining feta and sesame seeds.
Nutrition Facts : Calories 117.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 23.3, Sodium 84.7, Carbohydrate 2.4, Fiber 1.1, Sugar 0.3, Protein 3
FRIED FETA WITH HONEY AND SESAME (FETA SAGANAKI)
You have to try this decadent fried feta appetizer that takes just 10 minutes to make! Feta cheese with a sesame seed crust is lightly pan-fried in extra virgin olive oil before being drizzled with warmed honey. Serve it warm with an ouzo cocktail and pita chips, or as part of a larger mezze spread.
Provided by Suzy Karadsheh
Categories Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- Break the eggs in a shallow bowl. Add 1 to 2 tablespoons water. Whisk to combine.
- In another shallow bowl add the flour, then add the sesame seeds in a third shallow bowl right next to the flour.
- Slice the block of feta into ½-inch thick slices.
- Take one slice of the feta and roll it in the flour (turn it over to make sure all sides of the feta are covered). Dip the feta in the egg mixture, then roll it in the prepared sesame seeds. Set aside. Repeat until all the feta slices are covered in the egg, flour, and sesame seeds.
- In a cast iron skillet, add extra virgin olive oil to cover the bottom of the skillet by about 1 inch (if you use a smaller skillet, you'll need less oil, but you'll need to work in batches).
- Heat the olive oil over medium-high heat until shimmering. Add the feta cheese slices so that they are each touching the hot bottom of the skillet. Fry on one side until golden brown, then turn over and fry on the other side until golden brown and crusty. Transfer the fried feta to a tray or plate lined with paper towel to drain excess oil.
- To serve, transfer the feta to a plate and drizzle with warmed honey (I simply warm the honey in a small skillet, and I like to add a dash of red pepper flakes). Serve warm.
Nutrition Facts : Calories 116.1 kcal, Carbohydrate 14 g, Protein 3.5 g, Fat 5.8 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 18.3 mg, Fiber 1.2 g, UnsaturatedFat 4.5 g, ServingSize 1 serving
BAKED FETA WITH SESAME & HONEY
Combine the flavours of salty cheese and sweet honey to create a dish that's so much more than the sum of its parts. Rich and decadent, serve with warm pitta
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
- Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.
Nutrition Facts : Calories 192 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 8 grams protein, Sodium 1.3 milligram of sodium
GREEK FETA SAGANAKI
Saganaki is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep's milk. Delicious regional variations include the use of Formaella cheese in Arachova and cheese in Cyprus. In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of "Opa"). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the "Flaming Saganaki" is usually attributed to Chicago restaurateur Chris Liakouras. What we're going to be making is a pan-fried version with slices of ripe tomatoes.
Provided by tha ARTIST
Categories Cheese
Time 10m
Yield 8 slices, 2-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
- In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
- In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
- Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
- Enjoy!
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- To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
- Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
- Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
- Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!
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