Feta with Chermoula
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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
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