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feta saganaki with honey & sesame
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Feta Saganaki With Honey & Sesame

This feta saganaki is a twist on the classic Greek dish! Here, we're frying cheese until crisp then glazing with honey, sesame seeds & lemon.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Starter
Cuisine: Greek
Servings: 4 People
Author: Ben Racey

Equipment

  • Small Saucepan
  • Frying Pan

Ingredients

Sesame & Honey Glaze

  • 2 tsp Sesame Seeds (See Notes)
  • 60 g Honey
  • 1 Lemon
  • 1 tsp Dried Oregano
  • Freshly Cracked Black Pepper

Feta Saganaki

  • 200 g Block Of Feta (See Notes)
  • 50 g Plain Flour
  • 2 tbsp Olive Oil

Instructions

Sesame & Honey Glaze

  • Add the sesame seeds into a small saucepan then set over a medium heat. Cook for 2-3 minutes, until toasted then take the pan off the heat & stir in the honey.
  • Next, cut the lemon into quarters then cut one quarter into wedges & set aside. Squeeze the remaining lemon into the honey then add in the oregano & a good crack of black pepper. Stir to combine then set to one side.

Feta Saganaki

  • Fill a bowl with cold water & place the flour into another.
  • Dip the block of feta into the cold water then toss in the flour, making sure that both sides are well coated.
  • Next, set a frying pan over a medium-high heat, add in the olive oil then leave to heat up for a minute or two.
    The oil should be hot but not smoking!
  • Shake any excess flour off the cheese then carefully add into the hot oil. Fry for 2-3 minutes on each side, until crisp & golden brown.
    A slotted spatula works best for flipping the cheese.
  • Pour the glaze over the cheese then cook for another minute until sticky. Make sure to baste the cheese with the honey as it cooks!
  • Transfer the feta saganaki to a plate then serve immediately with the lemon wedges from earlier.

Notes

1. Cooking On An Aga - Use the boiling plate to toast the sesame seeds & to fry the feta.
2. Feta Cheese - Make sure to use a block of feta that's at least 1.5cm thick. If the cheese is too thin, it will melt in the pan!
3. Sesame Seeds - I used a 50/50 mix of black & white sesame seeds but feel free to use just one type if you'd prefer.
4. Serving Suggestions - Saganaki is typically served with bread, pittas or crackers but would also work well as part as a mezze board!