Feta with Chermoula

Summary

Ingredients

• 1 chilli pepper (s), (red)
• 6 spring onion (s)
• 3 clove (s) garlic
• 1 bunch parsley, (finely chopped; or about 3-4 tablespoon frozen)
• 4 teaspoons cumin, whole
• 2 tablespoon paprika powder, noble sweet
• 3 tablespoon lemon juice
• 8 tablespoon olive oil
• 1 teaspoon pepper (black, freshly ground)
• 400 g feta cheese

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Instructions

1. For the chermoula (a Moroccan herb sauce), clean and finely chop the chilli pepper, spring onions, cloves of garlic and parsley. Lightly toast the cumin grains in a pan without fat until they smell fragrant - remove immediately and then grind in a blender or finely pound in a mortar. Mix everything with paprika powder, lemon juice, oil and pepper.
2. Cut the firm feta cheese into cubes (about 1-2 cm) and turn in the chermoula or mix well with it. Let it soak in the refrigerator for a few hours (at least 4 - even better overnight or at least 8-12 hours). If possible, mix it up again and again.
3. In addition e.g., Flatbread and olives to a strong red wine. This marinated feta is also great on an appetizer buffet - as well as a small snack before the grilled meat is ready.
4. The cheese will keep well closed and, if necessary, covered with a little extra oil - e.g., until the next barbecue party or something. This Chermoula is also suitable for good, large olives for pickling / marinating - e.g., also mixed 200 g feta and 200-300 g olives. And when feta and / or olives have been nibbled out - you can still use the sauce for the next potato (but then without majo - but also more oriental) or vegetable salad. Or put some cheese in again