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Recent statistics show that the Greeks outperformed the French in terms of average annual cheese consumption, which is currently more than 32 kg per person in Greece. This is not a special surprise, because the Greeks replace meat that they do not eat too much. Cheese in Greek cuisine has many uses and it is easier to name dishes in which it is not a component than vice versa. The popular feta or mizithra are found not only in salty but also in sweet dishes. For example, let the feta, described here, baked in filo with honey and sesame. It is a quick and very simple snack.
Feta flavor can be enriched with a mastic, but it is possible to buy only in Greece, so if you do not have it, it's hard. Some also add fresh thyme to the cheese, which gives the feta a slightly different good taste. We, for our part, are encouraged to try the basic version of the recipe first. In this dish, the delicate feta will work best.
1. Warm up the oven to 180 degrees Celsius. When it warms up to the set temperature, we prepare packages with feta cheese.
2. We slice the patties of filo pastry in half. We wrap each feta cube with two sheets. We spread each batter of the dough first with olive oil. We put cheese on the prepared filo and then wrap it. We do the same with the second filo patch.
3. We put both finished packets on a flat baking tray and place in the oven. We bake feta for 20 minutes to obtain a golden color. Heat the hot dish with honey and sprinkle with sesame seeds.
This dish can also be fried on hot oil in a pan. However, in this case, the filo doughs are pre-lubricated with olive oil during preparation.
Καλή όρεξη!
When looking for new ways to prepare asparagus, we took inspiration for the Greek cuisine. Although they are not included in the traditional ingredients of Greek cuisine, the modern Greeks eat these vegetables and have their own ways of preparing them. Following them, we have prepared a slightly original recipe, in which simplicity, olive oil and feta reign. In our opinion, a fantastic dish came out of it.
Halloumi cheese comes from Cyprus, where its average consumption per capita is 8 kg per year. It is a white, semi-hard cheese made from unpasteurised sheep's milk, from a mixture of sheep and goats, possibly with the addition of cow's milk. Halloumi taste is sometimes enriched with the addition of mint.
Tirokafteri is a Greek dip made on the basis of feta, excellent for bread or grilled vegetables. The way it is seasoned differs depending on the region of Greece. You can find versions with the addition of garlic, lemon juice, hot pepper or oregano. In the most orthodox version it consists only of feta, olive oil and hot pepper.
Komentarze
komentarz z
Genialna z figą
komentarz z
Brzmi ciekawie. A w jaki sposób serwujesz do tego figę?
komentarz z
Konfitura figowa na wierzch ciasta - zamiast sezamu ;)
komentarz z
Wojtek aaa wszystko jasne. Mamy taką konfiturę więc spróbujemy przy następnej okazji :)
komentarz z
Pychota :-)
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