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.
Servings: 4 People
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.
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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!
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