Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!
Today’s Food Friday recipe comes from Garnet Publishing‘s Traditional Greek Cooking. Author George Moudiotis brings you a recipe that is perfect for Oktoberfest, tailgating, or really any gathering of friends. It is a delicious, simple take on a staple of Greek cuisine that is sure to leave you wanting more!
Greece, with its hundreds of islands, has one of the richest cuisines among the Mediterranean countries – a cuisine that has been profoundly and vividly influenced by its long history, glorious culture, the nature of its climate, and the zest of its people for good living and good food. In every household in Greece the kitchen is a small temple dedicated to taste, fresh ingredients, wonderful flavors and true simplicity of cooking. This dedication, together with the disarming warmth and enthusiasm of Greek hospitality is beautifully evoked in George Moudiotis’s delightful and extensive collection of traditional Greek recipes. The book contains over 200 recipes, collected and tested by the author over a period of 40 years. With recipes and charming chapter introductions full of traditional and atmospheric detail, the book also gives guidance on regional variations and contains separate chapters on Greek fruits, cheeses, herbs and spices, and wines and how to select them. Each recipe is described in an easy and detailed way so that readers can produce a delightful Greek meal using ingredients readily available in most shops. The result is a comprehensive guide to authentic Greek cuisine that goes far beyond the standard fare of the tourist taverna. The book will attract anyone who has visited Greece and those who love Mediterranean cooking.
Feta cheese is a Greek staple, and this take on a classic ingredient is sure to be a hit (Who doesn’t love fried cheese?). Keep reading to see a delicious Feta Saganaki (Fried Soft Cheese) recipe!
FRIED SOFT CHEESE
Soft feta can also be fried without melting, provided it is well coated with egg and flour and fried briefly on a low heat.
350 g (12 oz) feta cheese
2 eggs, beaten
2 tablespoons plain white flour
4 tablespoons virgin olive oil
freshly ground pepper
2 tablespoons finely chopped fresh parsley
Place the cheese in a bowl of cold water and leave to soak for 1 hour. Drain and dry the cheese well on a kitchen cloth, then cut into 1 cm (1/2 in) slices. Dip each slice first in the egg, then in the flour. Heat the oil in a non-stick pan over a low heat, then fry the cheese for 1-2 minutes on each side until it begins to brown. Using a slotted spoon, transfer the cheese to a warm plate and sprinkle with pepper and finely chopped parsley. Serve hot.
Recipe text from page 12 of Traditional Greek Cooking.
We hope you and your friends and family enjoy this recipe. If you try it, let us know how it turns out in the comments! For more delicious Greek recipes like this one, purchase your copy of Traditional Greek Cooking here.
Are you interested in a specific cookbook from casemateipm.com? Let us know in the comments, and you might see it featured in the next Food Friday article!