Honey-glazed saganaki

‘Saganaki’ refers to a variety of Greek dishes prepared in a small frying pan — the best known being an appetiser of fried cheese. Similar to grilled haloumi, the cheese commonly used in saganaki is kasseri or kefalotyri. Dipping the cheese in egg wash and flour before frying will give it a nice crisp shell while the inside is still soft and squeaky. The sweet honey works extremely well with the salty cheese. It’s the ultimate Greek Man Food.

INGREDIENTS

1 egg white

200g kasseri or kefalotyri cheese, thickly sliced

50g plain flour

2 tablespoons olive oil

2 tablespoons honey

1 thyme sprig

lemon wedges, to serve

METHOD

Whisk the egg white and about 250 ml warm water in a bowl until combined.

Dip a cheese slice in the egg wash, then dredge in the flour until well coated, shake off the excess flour and set aside on a tray. Repeat with the remaining cheese slices.

Heat the oil in a heavy-based frying pan over a medium heat. Working in batches, give the cheese a final quick dip in the egg wash then lower into the hot pan. Fry each side for 2–3 minutes, or until golden and crisp. Drain on paper towel.

Return all the cheese to the pan. Drizzle the honey over the cheese and add the thyme, shake the pan so the cheese is evenly coated. Transfer to a serving plate and serve hot with lemon wedges.

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