Dish in Focus: honey baked feta from Middle Eastern restaurant Bedu

A stand-out since Bedu’s opening menu in 2018, the restaurant’s honey baked feta has taken many forms over the years – from topped with black pepper to a version infused with smoked lemon and encased in filo pastry. The latest “Chef’s Menu” spin sees it served with thin and crispy sweet potato strips. But the classic, tried and tested signature remains a perennial favourite among Gough Street regulars.

The dish is inspired by Middle Eastern cheese saj parcels, a popular street food breakfast of flatbread and feta cheese. Bedu’s head chef, Ali Ahmadpour, recreates the traditional Lebanese snack with lavender-infused honey, fresh thyme and sun-dried tomatoes, while keeping the charm of the original dish intact.

“This creation beautifully taps into my personal memories and cultural heritage,” Ahmadpour says. Having grown up in Iran, he explains, “Our Persian custom at breakfast and afternoon tea is to pair feta with jam, nuts and butter on traditional breads like Barbari and Sangak.”

The feta, swimming in honey infused with lavender, is baked in an iron skillet and served sizzling, with a sprig of fresh thyme. “While local diners were familiar with the robust and savoury taste of halloumi, the smooth and creamy texture of feta – enhanced with a drizzle of honey – emerged as a charming and surprising treat,” he says.

Imported from Greece, the feta cheese is delivered in a 2kg block. Ahmadpour then cuts precisely portioned servings for the individual iron pans. “The choice to serve the feta in a sizzling cast iron skillet not only enhances the overall sensory enjoyment but also helps keep the cheese wonderfully creamy,” he explains.

He infuses local honey with fresh lavender and allows the mixture to rest for five hours until fragrant. The honey and feta are then combined and baked at a high heat, removed from the oven, topped with fresh thyme and sun-dried tomatoes, and served to the table to share.