This cheese saganaki becomes the easiest and most delicious party appetizer for beer or wine, prepared in pi and fi.
Materials for four servings:
For the cheese
300 gr. kefalotyri in two thick slices of 150 g.
100 ml extra virgin olive oil for frying
1 pint. flour
3 eggs, lightly beaten
1 pint. Sesame
½ cup black sesame seeds
For the sauce
170 gr. thyme honey
100 ml extra virgin olive oil
juice of 1 lemon
2 tsp. tablespoons white vinegar
1 tsp. soup leaves of fresh oregano
salt
Step 1
Sauce: Add the honey, olive oil, lemon juice, vinegar and a little salt to the blender and blend for 2 minutes until a uniform mixture is created. Pour the sauce into a bowl and add the oregano leaves. We leave aside.
Step 2
Cheese: Put the olive oil in a saganaki (vessel) to heat on medium heat.
Step 3
Place 4 bowls on the kitchen counter and add cold water to the first, flour to the second, beaten eggs to the third and the two types of sesame seeds to the last. Dip the pieces of cheese first in water, then dip them in flour, eggs and, finally, bread them with sesame seeds.
Step 4
Put the breaded kefalotiri in the frying pan and cook for 2-3 minutes on both sides until golden brown but not burnt (be careful, because the sesame burns very quickly!).
Step 5
Serve the saganaki immediately sprinkled with the honey sauce.
