feta saganaki me meli

FETA IN SESAME CRUST WITH PETIMEZI (GRAPE MOLASSE) FIGS

INGREDIENTS

150 ml petimezi

4 fresh ripe figs

200 g feta cheese 3 tbsp flour

2 eggs

200 g white and black sesame seeds Vegetable oil for frying

METHOD

1. For the petimezi sauce, reduce the petimezi in a saucepan over medium-high heat for 4 minutes, then allow to cool until thickened and slightly sticky. Cut the figs into quarters.

2. Cut the feta cheese into two long, thin slices

(100 g each) and roll them in the flour until they are well coated on all sides.

3. Whisk the eggs in a bowl. Put the mixed sesame seeds on a plate. Carefully turn the feta slices in portions in the eggs, allow to drain a little, and then turn in the sesame, pressing the sesame firmly against the feta.

4. Fry the feta slices in hot oil at 170°C for about 2 minutes.

5. Drain on paper towels and serve hot with the petimezi sauce and figs.

FETA SAGANAKI ME MELI FETA SAGANAKI WITH HONEY

INGREDIENTS

200 g feta cheese 3 tbsp flour

2 eggs

150 g breadcrumbs Vegetable oil for frying 80 g honey for serving

METHOD

1. Cut the feta cheese into two long, thin slices (100 g each) and roll them in the flour until they are well coated on all sides.

2. Whisk the eggs in a bowl, put the breadcrumbs on a plate. Then carefully roll the feta slices in portions, first in the eggs, allow to drip off a little, and then roll in the breadcrumbs, pressing the breadcrumbs firmly against the feta.

3. Fry the feta slices in hot oil at

170 °C for about 2 minutes. Drain on kitchen paper and serve immediately hot with the honey.