Directions

1. 1

   Prepare the fig jam by melting 2 tablespoons of butter in a medium saucepan over medium heat. Add the trimmed and quartered figs along with 1 tablespoon of fresh oregano leaves. Cook, stirring occasionally, for about 5–6 minutes until the figs begin to soften and break down. Stir in 2 tablespoons of honey and a pinch of salt and black pepper. Continue cooking for another 2–3 minutes until the mixture reaches a jam-like consistency. Remove from heat and set aside.

2. 2

   Cut the feta cheese into 8 rectangular blocks, each approximately 1.5 inches by 1 inch by 1 inch. Pat them dry with paper towels.

3. 3

   In a shallow bowl, beat the 2 large eggs together. In another shallow bowl, combine the 1 cup of sesame seeds, 1 teaspoon of Aleppo pepper, 1 teaspoon of ground coriander, and a pinch of salt and black pepper.

4. 4

   Dip each feta block first into the beaten egg, coating all sides, then immediately roll in the sesame seed mixture, pressing gently so the seeds adhere evenly. Set the coated feta blocks on a plate.

5. 5

   Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the sesame-crusted feta blocks into the hot oil. Pan-fry for about 2–3 minutes per side until the sesame crust is golden and crispy and the cheese is heated through but still holds its shape. Transfer to a paper towel-lined plate to drain any excess oil.

6. 6

   Warm the 4 pitas in a dry skillet or over an open flame for about 20–30 seconds per side, or wrap them in foil and warm in a 300°F oven for a few minutes until soft and pliable.

7. 7

   To assemble each sandwich, gently open a warm pita and spread about 2 tablespoons of the fig jam inside. Place 2 sesame-crusted feta blocks into the pita, then top with about 2–3 tablespoons of black olives. Serve immediately while the feta is still warm and crispy.