The famous Greek appetizer, served in many institutions in Greece, is just as beloved by the inhabitants of Cyprus. The combination of salted Feta with honey and fried crust with a soft core is an excellent combination. How to cook this snack?
Saganaki is a group of Greek dishes, which received its name from a small round pan with two handles on which they are preparing. The name comes from the Turkish word Sahan, meaning a "copper plate". Casseri, kefalotiri, kefalogravera, feta or other hard Greek cheese are collapsed in flour, fry in butter or olive oil and served with lemon. It is often eaten as a snack with bread, usually pet. That is how shepherd cheese usually prepared.
Nowadays, it was Fet Saganaki that is most popular. There are two ways to prepare this mouth -watering snack: according to a traditional recipe or with Fillo test.
Traditional recipe - 6 servings
-6 Feta records 2-3 centimeters thick;-1 cup of flour;-3 eggs;-1 cup sneeler;-sunflower oil;-black pepper;-honey.
In three different bowls, put flour with pepper, slightly beaten eggs and sesame seeds. We heat the sunflower oil in a pan over medium heat. First, we roll the Fleet slice in flour, then dip in an egg, then we roll it in sesame seeds. Fry the feta on both sides until golden crust. When serving, water with honey.
In the oldest rural recipes, honey or sesame seeds can be absent. Also, some love a recipe without eggs when Fet simply collapses in flour with spices. Others prefer to sprinkle Feta sesame seeds after frying, when serving, and not as a panel.
Recipe with the dough Philo
The same ingredients, only for each plate there is still one sheet of Fillo test. We lay out the fillo sheet on the table and grease it with olive oil, and then fold it in half. Then we roll the slice of Feta in flour with pepper, then dip in the egg and place Fillo in the middle of the folded sheet.
We packery the feta as a gift in wrapping paper. The edges of the bundle should be on one side. Put the bundle with this side down. We slightly wrinkle it with your fingers so that the fillo sheet sticks to the cheese from all sides.
We heat sunflower oil in a pan over medium heat. We put the envelopes with the side with the edges of the “wrapping” down, so that when frying they are fixed. Fry on each side to a rosy crust. This is usually 2-3 minutes on each side.
When serving, water the feta with honey and sprinkle with sesame seeds.
The text is prepared based on the materials of Britannica, Argyro.gr and Giorgostsoulis.com.
