Ingredients
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8
-
1
-
1
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Greek Feta Saganaki, Saganaki is a cheese-based Greek appetizer The original Greek version is typically fried The cheese is typically made from sheeps 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 were going to be making is a pan-fried version with slices of ripe tomatoes , Great recipe It is more like the feta saganaki that you get here in Germany than what you get in the US It is gooey and flavourful I squeezed some lemon over mine In this sort of recipe, the quality of the cheese is very important so pick a good quality sheep’s feta cheese to get the best results!, Wow! When I first saw this recipe I knew it was going to be great, but it was not It was fantastic!!! No more boring Caprese salads This was simple, impressive and original I would have given it 10 stars if I could! Thank you
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Steps
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1
Done
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Slice Your Feta Into Small Squares, About 24 Inches- You Should Be Able to Get 8 Slices Out of the 8 Ounces. |
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2
Done
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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. |
|
3
Done
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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. |
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4
Done
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Arrange Feta on a Large (& Pretty) Plate With Thick Tomato Slices, Season With S & P, Garnish With Basil. |
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5
Done
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Enjoy! |
