Ingredients

• 250g self raising flour
• 1 teaspoon baking powder
• 100ml buttermilk
• 30g anchovies
• 30g black olives
• 150g feta cheese
• a pinch of dried mint
• 2 eggs
• fresh parsley
• ground pepper
• Sunflower oil for deep frying
• Some grated lemon zest to finish off
• Kitchen towel

Instructions

1. Sieve the flour twice into a large bowl.
2. Chop the feta cheese into small pieces and add to the flour. Mix to coat each piece of feta cheese with flour and then use your fingertips to rub the feta cheese into the flour [in the same way that you would rub in butter] until the mixture is consistent and resembles fine breadcrumbs.
3. Add the baking powder, pinch of dried mint and salt.
4. Chop the anchovies, olives and capers. Add them to the flour mixture and mix in so that all the pieces are covered with the flour mixture.
5. Beat the eggs and add the butter milk and black pepper.
6. Make a space in the middle of the flour mix and start to pour the beaten egg mixture into the flour. Use a knife to bind the mixture and bring it together using your hands.
7. Pour the sunflower oil into a large pan and heat on moderate temperature.
8. As soon as the oil is hot enough, start to drop the batter using two tablespoons into the hot oil.

9. Try to turn them over and use a large spoon if required.
10. When the sfineg are cooked, the usually come up to the surface of the oil.
11. Lift them with a large spoon and place them on kitchen towel to drain and remove any excess oil.
12. Place into a large bowl and grate some lemon zest and chopped parsley.
13. Serve while still warm.

Notes

https://leahogg.com/2018/03/07/sfineg-of-anchovies-and-feta-cheese/

Copyright Lea Hogg 2018