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Grilled vegetables are often hosted on Greek tables as an addition to larger dishes or as an independent starter. In one of the taverns last year, we enjoyed a grilled pepper stuffed with feta cheese. Delicious and very fast to prepare. It tastes brilliantly combined with ordinary fried potatoes sprinkled with herbs.
The Greeks use long sweet peppers for this purpose, which can also be bought in Poland without too much of a problem. However, these are not chili peppers, so please do not go wrong in the store :) Of course, here too, the original Greek feta must be used, there is no speech to use Polish or German cheeses. Only she guarantees a good taste. The addition is dried herbs for the feta - we generally use ready-made residents bought in Crete or mountain oregano.
1. The peppers should be cut along and clean from the seed nests. Feta cheese can be wiped off on a grater with a coarse mesh or cut into small pieces. The method is basically less important, the feta you eat is easier to stuff in peppers.
2. Peppers should be placed on a flat baking sheet greased with olive oil.
3. Feta cheese should be applied inside each one, then it should be poured with olive oil and sprinkled with slightly dried herbs.
4. Put the plate with peppers in the oven preheated to about 180-190 degrees with the toaster switched on and keep until the peppers reach the state of light grilling. Feta must dissolve a bit and blush from the top.
The dish is served hot as an addition to baked potatoes or as typical Greek meze.
Papryki wypełnione fetą posypujemy przyprawami oraz polewamy oliwą
Gotowe upieczone papryki
Propozycja podania jako meze
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.
The Greek cuisine shows that the broad bean which is also known in our country does not have to be just a seasonal ingredient. In the dried form, which is practically unavailable in our stores, it is a component of interesting dishes. Today, we offer you one of them, i.e. a paste of dried bean.
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.
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