Crispy Feta with Lemon and Pepper

from The New York Times


1 (8-ounce) package block feta, preferably not in brine (see note below)

3 tablespoons cornstarch

2 teaspoons Aleppo pepper

1 tablespoon sesame seeds (optional)

2 tablespoons unsalted butter


black pepper

1 lemon, cut into wedges, for serving

Crackers or toasted baguette slices, for serving

  1. Cut the feta in ¼ – ½ inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry
  2. In a large shallow bowl or rimmed plate, stir together the cornstarch, Aleppo pepper, and optional sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture
  3. In a large skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a metal spatula, gently flip and cook until golden-brown on the other side
  4. Transfer to a platter and sprinkle with salt and pepper. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.

NOTE: If the feta is in brine, using paper towel, pat it as dry as possible