Feta Saganaki With a Sesame-Seed Crust
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
16 pieces
ingredients
- 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
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.
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Reviews
-
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
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>