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Sunday, February 10, 2008

Feta Tiganiti... Pan-Fried Feta Cheese

This is one of my favourite cheese appetizer dishes. Once you try this, you will have a hard time going back to eating plain feta cheese. 

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock this variety and I highly recommend it.

Recipe:

250g of Greek feta cheese
1 egg
3 tablespoons extra virgin olive oil
1 teaspoon oregano
fresh ground black pepper
sesame seeds

1. Using a sharp knife and without hesitation, cleanly slice the feta into 1/2 inch thick slices, be careful not to crumble or break the cheese when slicing. When the cheese is cut, put the slices on a plate and place in the freezer for 10 minutes to ensure that the cheese is firm.

2. In a shallow bowl, beat the egg well and mix in the oregano and the pepper.

3. Cover the bottom of a small plate with a generous amount of sesame seeds.

4. Dip the cheese into the egg mixture making sure to cover both sides well, then dip it into the sesame seeds and completely cover both sides of the cheese with a layer of sesame seeds; pat the seeds onto the cheese with your fingers if necessary to ensure a complete encrusting.

5. Heat the olive oil in a shallow pan at a medium-high heat. When the oil is hot, place the sesame-covered cheese in the pan and cook until you see the cheese starting to melt along its bottom edge, then carefully turn the slice over and cook to the melting point again. Remove and serve immediately.

I know you will enjoy this one...

Kali Orexi! (Bon Appetit)

Sam Sotiropoulos
Greek Gourmand
http://www.greekgourmand.com
Greek Food Recipes and Reflections
Copyright © 2008, Sam Sotiropoulos. All Rights Reserved.

5 comments:

Peter M said...

Ahh ha! Sam, good trick with chilling the feta before frying, I'll try that with my next feta saganaki.

Laurie Constantino said...

This is one of my favorites - I agree with you it is wonderfully addictive!

L said...

Sam
Thank YOU!
We just came back from Greece and this was a new dish I wanted to try. Googled it and viola! Can't wait to try your other recipes!

Anonymous said...

my yiayia could never get it crispy enough for her taste and triple fried it

Cristina said...

Dear Sam,
I ate once in a greek restaurant in Bucharest this covered in a crispy layer and marrinated in pine scented honey with balsamic vinegar and sesame seeds.
I just discovered your recipes and i will try some.
Congratulations for yours site!