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!
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’.
Ingredients (Serves 4)
- 200g or 2 pieces kefalograviera cheese
- 1 egg, lightly beaten
- Sesame seeds
- Black sesame seeds
- Splash olive oil
- Ground black pepper
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.