Читать книгу Feasts From the Middle East - Tony Kitous - Страница 11
ОглавлениеFETA 4 WAYS
JEBNA FETA
It’s a bit unusual to have feta for breakfast, but I’ve been brought up on it and the salty, slightly sharp flavour goes brilliantly with both savoury and sweet ingredients. To be honest, I’m so greedy I could easily hoover up a block when it’s served with any of the accompaniments here. Sometimes I use a handful of mixed nuts in place of pistachios, and toast them in a pan first for extra flavour. And, if I can get hold of them, I love it topped with candied figs and a drop of rose water. Fingers of hot, just-toasted pitta cut through the richness, and a bowl of fruit completes the meal. If you have any left over, save it for lunch and serve it in a sandwich. (photos on here.)
FETA WITH TOMATOES & SPRING ONIONS
EACH BLOCK OF FETA SERVES 4–6
250g block of feta, cut into three equal pieces
3 tomatoes, halved, deseeded and chopped
3 spring onions, sliced
½–1 red chilli, sliced
small handful of flat-leaf parsley, chopped
black pepper, to season
olive oil, for drizzling
juice of ¼ large lemon
paprika, to sprinkle
Arrange the feta on a plate. Spoon over the tomatoes, spring onions, chilli and parsley. Season with black pepper – there’s no need to add salt as the feta is salty.
Drizzle over some olive oil – about 2 tablespoons will be plenty – then squeeze over the lemon. Finally sprinkle over a little paprika and serve.
250g block of feta
3–4 tsp za’atar
2 tbsp olive oil
Place the feta on a plate. Mix together the za’atar and olive oil, and spoon over the top of the cheese.
FETA WITH PISTACHIOS & DATE SYRUP
250g block of feta
2 tbsp date syrup
25g shelled pistachio nuts, toasted and chopped
Place the feta on a plate. Spoon the date syrup over the top of the cheese, then scatter over the pistachio nuts.
FETA WITH SESAME SEEDS & HONEY
250g block of feta
1–2 tbsp runny honey
1 tsp toasted sesame seeds
Place the feta on a plate. Spoon the honey over the top of the cheese, then scatter over the sesame seeds.
