An ideal summer appetizer to share with family or friends. This recipe
is easy to prepare and you don’t even have to turn on the oven.
Ingredients
6 Arabian pittas (flatbread)
250g. Feta cheese
½ cup olive oil
2 tablespoons ouzo
1 teaspoon fennel seeds
1 green onion, finely chopped
4-5 sprigs parsley, finely chopped
Pepper
For the accompanying salad
1 tomato diced
1 bell pepper diced
1 cucumber diced
Fresh basil, finely chopped
Olive oil
A few drops of lemon
Salt
Preparation method
Step 1
Drain the tomatoes, put them in a bowl with the rest of the salad ingredients and mix well.
Step 2
Crush the fennel seeds using a mortar. Mix in a blender the feta, the ouzo and the crushed fennel seeds and then gradually add the remaining ingredients until you get a smooth mixture.
Step 3
Heat the pittas in a toaster and then cover them with the dip and the salad.
Tip
Instead of Arabian pittas you can use Greek pittas for souvlaki.
Chef: Eleni Psihouli
Photos-Food Styling: Antonia Kati
Source: www.olivemagazine.gr
Ingredients
6 Arabian pittas (flatbread)
250g. Feta cheese
½ cup olive oil
2 tablespoons ouzo
1 teaspoon fennel seeds
1 green onion, finely chopped
4-5 sprigs parsley, finely chopped
Pepper
For the accompanying salad
1 tomato diced
1 bell pepper diced
1 cucumber diced
Fresh basil, finely chopped
Olive oil
A few drops of lemon
Salt
Preparation method
Step 1
Drain the tomatoes, put them in a bowl with the rest of the salad ingredients and mix well.
Step 2
Crush the fennel seeds using a mortar. Mix in a blender the feta, the ouzo and the crushed fennel seeds and then gradually add the remaining ingredients until you get a smooth mixture.
Step 3
Heat the pittas in a toaster and then cover them with the dip and the salad.
Tip
Instead of Arabian pittas you can use Greek pittas for souvlaki.
Chef: Eleni Psihouli
Photos-Food Styling: Antonia Kati
Source: www.olivemagazine.gr
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