I’ve had Feta on the brain today.Â It’s all I can think of, my boss has a block of fetaÂ cheese or a head, the clouds distictly look like feta at play and I’m pretty sure my computer is made of feta.Â Yuchh- no, it tastes like plastic.Â I must be having Greek Saganaki delirium.
SaganakiÂ (Greek ÏƒÎ±Î³Î±Î½Î¬ÎºÎ¹) is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep’s milk. Delicious regional variations include the use of in Arachova andÂ Â cheeseÂ in Cyprus.
In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of “Opa”). The cheese is then extinguished with the juice of a fresh-squeezedÂ lemonÂ and sometimes served with pita bread. The invention of the “Flaming Saganaki” is usually attributed to Chicago restaurateur Chris Liakouras.
What we’re going to be making is a pan-fried version with slices of ripe tomatoes.
- 8 oz Feta cheese
- 1 egg
- 1 teaspoon oregano
- 1/2 cup flour, all-purpose
- 2 tablespoons olive oil
- 2 large tomatoes, sliced
- Basil leaf, for decorational effect
- S & P, to taste
Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of theÂ 8 ounces.Â
In a small bowl- beat egg with oregano.Â Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
In a large frying pan- heat olive oil over medium heat.Â Quickly cook cheese in oilve oil, until golden on both sides.Â Pat dry with paper towels.
Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.