It was late summer as we sheltered from the hot Cypriot sun under vine leaves heavy with maroon globes of fruit at the favourite beachside cafe beloved of our hosts. Cats slept amongst the shady underbellies of old sun-bleached tables, waking only to curl their way around our legs as they begged for attention and tiny morsels of food. There being no other guests there, lunch came quickly, dish after dish – no menu was required or even offered so well did the proprietor know her favourite guests; a vibrant Greek salad, creamy hummus with warm pitta, grilled fish of several varieties served with juicy wedges of green lemons, warm slices of a wild green and feta spanakopita, courgette fritters served with a red pepper dipping sauce and slices of grilled cheese drenched with lemon juice. I later learned that the latter was manouri, a mild and creamy goat’s milk cheese. Its texture makes it perfect for frying resulting in a soft unctuous centre of salty cheese enclosed within a crispy shell offset with a drizzle of organic Greek honey and super umami nigella seeds.
x2 170g Odysea Manouri cheeses (you can also use Kefalotyri cheese)
Raphael’s Cretan extra-virgin olive oil
Raphael’s Organic Greek thyme honey, to serve
Nigella seeds, to serve
How I make it
Take each cheese and dip it into a shallow bowl of cold water and then into the flour, shaking off any excess.
Heat a generous glug of olive oil in a shallow frying pan and carefully add the coated slices of cheese. Fry for a couple of minutes until golden brown. Flip them over and fry for another couple of minutes.
Remove the cheeses from the pan, drizzle with honey and sprinkle with nigella seeds. Serve immediately.
For more information about Raphael’s Mediterranean Deli products, please click this link.
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