- 400 g (14 ounces) Epiros Saganaki PDO Kefalograviera
- 6 dried figs
- 2 Tbsp balsamic vinegar
- 3 Tbsp honey
- 2 egg whites
- ¾ cup plain flour
- 3 Tbsp olive oil
- 1 Tbsp thyme
- 1 lemon cut into wedges, to serve
- crusty bread, to serve
If using fresh figs, cut a cross into each fig from the stalk, about three quarters of the way down, and then gently squeeze open. Simmer vinegar, honey and half a cup of water in a saucepan for 5 minutes. Add figs for another 5 minutes, then remove from heat. If using dried figs, cut in half, place in a saucepan with the vinegar, honey and half a cup of water and simmer gently, covered, for 10–15 minutes until softened.
Meanwhile, place eggwhites and 1 cup water in a bowl and whisk briefly. Scatter flour onto a plate and season with ground black pepper. Take 4 triangle pieces of Saganaki cheese and dip each piece into the eggwhite mixture, allowing excess to drip off, then briefly into the flour. Repeat process again.
Heat 2 tablespoons of olive oil in a large frypan over a medium-high heat and fry cheese, in batches, for about 4–5 minutes, turning regularly, until light golden and starting to soften. Add additional oil as necessary to prevent cheese sticking.
Serve Saganaki cheese and figs with extra honey drizzled over, scattered with thyme. Accompany with lemon wedges for squeezing over and crusty bread, if desired.