Ingredients
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1/4
-
1
-
1
-
1/4
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2
-
-
-
-
-
-
-
-
-
-
Directions
Feta Saganaki With a Sesame-Seed Crust, A Meze from Diana Kochilis’ book, Mezes This is a saganaki with a twist , Very salty but it is still worth a try The crust the sesame seeds make is absolutely delicious Served with freshly squeezed lemon and rice crackers along with a zucchini soup for a light, late night meal , This recipe requires a Feta cheese that will soften a bit when heated – unfortunately mine didn’t This is not the recipe’s fault but a fault of choice by me It was still very tasty and I will make it again with a another type of Feta It would also be wonderful with any cheese that softens when heated MMmmm The lemon juice is a must
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Steps
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1
Done
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The Feta Should Be a Rectangular, not Triangular, Piece. |
|
2
Done
|
Cut It Into Four 1/2-Inch Slices and Cut Each Slice Into Quarters to Get Bite-Sized Rectangles. |
|
3
Done
|
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. |
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4
Done
|
Heat the Olive Oil and Butter in a Large, Heavy, Nonstick Skillet. |
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5
Done
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Place About 6 of the Cheese Pieces in the Skillet, and Saut Over Medium-High Heat. |
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6
Done
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as Soon as the Feta Begins to Soften, Flip It Over to Brown on the Other Side. |
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7
Done
|
Remove and Serve Hot. |
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8
Done
|
Repeat With the Remaining Feta and Sesame Seeds. |
