Abrir Umay
Griega
Feta saganaki
Pan-seared golden feta that is crispy on the outside and melting on the inside, served piping hot with lemon, honey, and oregano. A simple, savory and tangy Greek mezze perfect for sharing.
4 porciones
Ingredientes
Block of PDO Greek feta400 gbase
T55 wheat flour60 gdespensa
Egg1 piècedespensa
White sesame seeds40 gdespensa
Extra virgin olive oil60 mldespensa
Honey2 c.à.sdecoración
Lemon1 piècemaridaje
Dried oregano1 c.à.cdecoración
Ground black pepperau goûtdecoración
Pasos
- Drain the feta, pat it thoroughly dry with paper towels, then cut it into thick slices that will hold together well during cooking.
- Prepare three shallow bowls with the flour, beaten egg, and sesame seeds; the egg mixture should be smooth and well blended.
- Dredge each piece of feta in the flour, tapping off the excess, then coat it in the egg and finally the sesame seeds, pressing gently so they adhere.
- Heat the olive oil in a heavy skillet over medium heat; it is ready when a sesame seed immediately sizzles upon contact.
- Place the breaded feta in the skillet without moving it at first, then cook until a firm, golden crust forms on the first side.
- Flip carefully with a thin spatula and brown the other side until the cheese is hot in the center but still well contained within its crust.
- Drain briefly on paper towels; the saganaki should remain crispy and be served immediately, before the feta firms up.
- Plate on a ceramic dish, drizzle with honey, squeeze the lemon over the top, then finish with the oregano and a twist of black pepper.
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