Kataifi-Wrapped Feta 👏

Kataifi-Wrapped Feta is crispy on the outside, creamy on the inside 🤤

Get Shadi HasanzadeNemati’s recipe 👇

Kataifi-Wrapped Feta
Recipe courtesy of Shadi Hasanzadenemati for Food Network Kitchen
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings

Ingredients

Wrapped Feta:
2 large eggs
2 teaspoons Aleppo pepper
4 ounces kataifi, thawed if frozen
Two 8-ounce blocks feta
4 tablespoons olive oil

Topping:
2 tablespoons honey
1 tablespoon sesame seeds
1 tablespoon nigella seeds
1 1/2 teaspoons Aleppo pepper
For serving: stuffed grape leaves, fresh vegetables such as cucumbers and tomatoes and dips like hummus and muhammara

Directions:

For the wrapped feta: Place the eggs in a shallow bowl and add the Aleppo pepper. Whisk with a fork until combined.

Divide the kataifi into two equal portions and lay out each portion in a rectangle about 6 inches by 10 inches with the shorter ends facing you.
Pat the feta between paper towels until completely dry, then dip one block in the egg mixture, making sure it’s well coated on all sides. Place the feta on half of the kataifi close to the end that’s facing you. Fold the kataifi over to enclose the feta and press to adhere; you might need to bring the sides together as well. Don’t worry if it’s not neat, once fried it will look great. Repeat the same process with the second block of feta and the remaining kataifi.

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Once it gets shimmery, place the kataifi-wrapped feta in the pan and sear until one side is golden and crispy, 2 to 3 minutes. Flip and sear the other side until crispy as well, 2 to 3 minutes more. Remove from the pan and place on a serving plate. Add the remaining olive oil to the pan and sear the second block of feta.

For the topping: Drizzle the wrapped feta with the honey and sprinkle with the sesame seeds, nigella seeds and Aleppo pepper. Serve with stuffed grape leaves, fresh vegetables such as cucumbers and tomatoes and dips including hummus and muhammara.

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