Lunch

Saganaki with Sesame and Honey

 

Is there anyone who can resist a plate of golden, crispy, deliciously salty saganaki fresh from the pan?! I think not.

Cle-ann Stampolidis joins us again today, with her take on this favourite Greek dish.  With the addition of crunchy sesame seeds and a drizzle of fresh honey, Cle-ann’s saganaki is a seriously decadent treat, and a guaranteed crowd-pleaser.  It’s also super quick to prepare, and pretty much fool proof – just make sure you serve it immediately, whilst still piping hot!

Written
by
Cle-ann Stampolidis
Tasty Tuesday is proudly sponsored by Siemens

Saganaki with Sesame and Honey, which must be eaten while still piping hot! Grecian plate is an op-shop find by Cle-ann’s mother. Cutipol knife from Francalia, speckled glass from Market Import. Styling – Lucy Feagins, styling assistant – Nat Turnbull, Photo – Eve Wilson.

Saganaki ingredients.  Speckled bowl by Sarah Schembri, tiles by Jatana Interiors. Styling – Lucy Feagins, styling assistant – Nat Turnbull, Photo – Eve Wilson.

Cle-ann frying the saganaki. Photo – Eve Wilson.

Writer
Cle-ann Stampolidis
12th of May 2015

I love the combination of sweet + salty in a dish. Watermelon and fetta was the original sweet­salty treat for me, I loved it as a child and I still enjoy it to this day! I also grew up eating a lot of honey. My Dad was a carpenter and also a beekeeper, which was not so cool when you’re a kid. Inevitably I would run around the backyard getting chased and sometimes stung by bees. Over time I became so used to being stung that I would flick off the stingers without parental intervention! Despite the slightly traumatic associations, I also still enjoy honey to this day.

Greek cheese is quite salty and I like to find ways to play with this. One of my occasional sneaky treats is a chunk of kefalotyri (salty Greek hard cheese) with a very strong, small, sugary coffee. It’s a Salty, Bitter n’ Sweet party!

Traditionally saganaki is served with a wedge of lemon (which is yum!), but this version is one of my favourites to share with other savoury mezedes, or with a salad. It must be eaten hot so that when it hits the table everyone can cut off a piece together; after that the table usually falls instantly silent, all you’ll hear is a murmur of ‘mmmmmmmmm’.

Writer
Cle-ann Stampolidis
12th of May 2015

Method

Place a frypan over a medium heat.

Pour beaten egg into a flat plate. Dip cheese into egg and sprinkle with sesame seeds and black sesame seeds.

Add a good splash of olive oil into the frypan, add cheese and fry on each side until golden and toasted.

Serve hot with ground black pepper a drizzle of honey.

Cle-ann at home with her much loved pup Lui, about to tuck into her fried saganaki!  Photo – Eve Wilson.

Recent Lunch