Cumin, Poppy, or Caraway Seeds and Honey


The salty, briny taste of feta is going extraordinarily well with honey, a mixture that current Greek cooks have been experimenting with for about the remaining decade. This recipe is a variation on several cheese-primarily based specialties which can be traditional Greek mezedes.

INGREDIENTS


  • 2 sheets #7 commercial phyllo
  • ½ to ¾ cup 145 to 215 g caraway, cumin, or poppy seeds we made it with poppy seeds
  • ½ cup 120 ml Greek honey
  • 3 tablespoons extra-virgin Greek olive oil plus more for greasing
  • 1 small fresh or dried chile seeded and finely chopped
  • 2 4-inch / 10 cm square pieces Greek feta, each about ½ inch (1.5 cm) thick
  • 1 egg white lightly beaten
  • 1 tablespoon strained fresh lemon juice


INSTRUCTIONS


  1. Preheat the oven to 350°F (one hundred seventy five°C). lightly oil a small baking dish massive sufficient to preserve the two squares of feta.
  2. Take the primary phyllo sheet and location it horizontally in the front of you on a smooth work floor. Brush the phyllo gently with a number of the olive oil. location a feta rectangular inside the middle. Fold inside the sides, brushing every unoiled surface of the phyllo with a touch of the olive oil and pressing gently to seal. Repeat with the second phyllo sheet and feta rectangular.
  3. spread the caraway seeds over a big flat plate. lightly brush the pinnacle of each phyllo-wrapped feta square with a touch of the egg white and dip the egg washed facet into the caraway seeds. location the feta rectangular seed-facet up on the organized baking dish. Repeat to coat the pinnacle of the second one feta square.
  4. Bake the feta for approximately 20 minutes, or until the phyllo is puffed and golden.
  5. whilst the feta is baking, whisk collectively the honey, chile, and lemon juice in a small bowl.
  6. eliminate the feta squares from the oven and permit cool for a couple of minutes. cut into 4 triangles and serve, drizzled with the spiced honey.

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