Prep 20 mins
Cook 0 mins
A Meze from Diana Kochilis' book, "Mezes." This is a saganaki with a twist.
- 1⁄4 lb hard greek feta or 1⁄4 lb telemes cheese
- 1 large egg
- 1 cup sesame seeds
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- The feta should be a rectangular, not triangular, piece.
- Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
- 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.
- Heat the olive oil and butter in a large, heavy, nonstick skillet.
- Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
- As soon as the feta begins to soften, flip it over to brown on the other side.
- Remove and serve hot.
- Repeat with the remaining feta and sesame seeds.
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
ZWT4: I love saganaki - but adding this sesame crust takes it to a whole new level of deliciousness!!