There are plenty of versions of sagnaki, the fried cheese dish of the Greeks, but the most popular is kefalotiri cheese (Kashkabal-style cheese) coated with flour, served with lemon on the side. Chef Guy Peretz's version, which he serves as one of the desserts at the Greek Salon restaurant, is feta cheese in crunchy tempura with semolina, honey and Greek seasoning on top. Especially for Shavuot, the chef shared with us the special recipe.
Recipe for saganaki
Components
About 100 grams of Greek feta cheese Frying
oil
1 tablespoon flour
For batter -
1 cup self-raising
flour 1 egg
1 tablespoon semolina
<>/<> cup soda
drink Salt and
pepper A little oregano
<> clove of crushed garlic
To serve-1
teaspoon Greek seasoning blend (usually contains: fresh oregano, a little garlic, lemon zest, coarse salt, ground pepper, chili and dried mint)
<> tablespoon honey
Sagnaki dessert, photo: Shiran Peretz
Method of preparation
Sprinkle the flour on the piece of cheese, shake and dip in the batter.
Fry in deep oil until golden brown.
Remove and place on a serving plate.
Sprinkle over honey and sprinkle a little Greek seasoning mixture.
Serve with a slice of lemon.
Enjoy!
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