This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Saganaki with Sesame and Honey

Food

 

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!

12th May, 2015
Cle-ann Stampolidis
Tuesday 12th 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’.

Ingredients (Serves 4)

  • 200g or 2 pieces kefalograviera cheese
  • 1 egg, lightly beaten
  • Sesame seeds
  • Black sesame seeds
  • Splash olive oil
  • Honey
  • Ground black pepper

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.

View Comments

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.