Fried Goat Cheese with Mint (Israel)
Although the mint is what gives this dish its unmistakable Middle Eastern flavor,
watercress, arugula, or other flavorful fresh greens may be substituted.
- 1 (12 ounce) log goat cheese, well chilled
- Flour (for coating)
- 1 egg, well
beaten with 1/4 teaspoon dried thyme and a grating of fresh nutmeg
- Vegetable oil
- 1 small onion, finely chopped
- 1 tablespoon balsamic or red wine
- 1 tablespoon olive oil
- Salt and freshly-ground pepper, to taste
- 1/2 cup chopped fresh mint leaves
- Slice the cheese into 1/2 inch thick rounds.
- Dredge with flour, dip into the
egg mixture, and dredge with flour again. This may be done ahead, and the cheese
rounds refrigerated until ready to cook.
- Heat 1/4 inch of oil in a skillet over high heat until very hot.
- Carefully fry
the cheese, a few at a time, until golden brown on both sides.
- Drain on paper towels.
- Combine the onion, vinegar, olive oil, salt, pepper, and mint in a small bowl
and toss to combine.
- Place a small bed of the mint mixture on each plate and top
with the fried cheese.
Serves 4 to 6.