Feta Saganaki With a Sesame-Seed Crust
A Meze from Diana Kochilis' book, "Mezes." This is a saganaki with a twist.
5
People talking
Advertisement
DIRECTIONS
- 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.
Advertisement