When I was in college I had a Lebanese friend whose favorite breakfast was feta, fried in butter, stuffed in pita bread, and drizzled with honey. It was an insanely good breakfast and one I enjoy to this day. Years later I was introduced to saganaki, which sounds Japanese but is actually one of several Greek cheeses dredged in flour, fried in olive oil, and drizzled with lemon juice. It's a great appetizer and I often serve it at cocktail parties. (Larger image.) Makes 4 portions.
Prep Time: 1 minute
Cook Time: 3 minutes
Ingredients:
- 8 ounces kasseri cheese; at room temperature
- 1/4 cup flour
- 1 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 lemon - cut into quarters
Preparation:
1. Combine flour, pepper, and nutmeg in a small pie plate. Cut cheese into 2 x 1 x 1/2 inch slices and dredge in flour, shaking off excess, then lay on a sheet of wax paper.
2. Heat oil in a non-stick skillet over medium heat. When oil is hot, dredge cheese in flour again, shaking off excess, and fry in batches until browned - 1 to 1 1/2 minutes per side.
3. Serve with lemon wedges to squeeze over cheese.
Note: My favorite cheese for this is haloumi.
