This is my favorite bistrot fare, with a Middle-Eastern twist, of course.
I used the last bit of dukkah I had made to coat the goat cheese balls before frying them and eating them warm and oozing.
A standard breading technique applies here, except the final coat after the eggs is your homemade (or store-bought) dukkah.
The dukkah gives the coating an unbelievable crunch.
Or, forget the salad and just serve this as an open-faced sandwich with a few sliced tomatoes.
For the dukkah recipe, click here.
For a homemade goat cheese recipe, click here.
Cut slices of goat cheese, dip in flour, dip in a beaten egg, dip in dukkah; fry in hot olive oil on both sides till golden, about 2 minutes total. Dry on paper towels and serve with a salad, piping hot.
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