Summary

Ingredients

• 2 packs cheese, (shepherd`s cheese made from cow`s milk), or original feta
• 2 packs cottage cheese
• 0.5 ½ bunch parsley, fresh or frozen
• 4 clove (s) garlic, as desired
• 1 tablespoon sambal oelek
• 3 tablespoon olive oil
• 3 tablespoon chilli oil, red
• 0.5 teaspoon ½ sugar
• pepper

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Instructions

1. Chop the garlic cloves with a knife and place in a large bowl or food processor with the sambal oelek and cottage cheese. Crumble the shepherd`s cheese by hand and add it to the bowl. Add the olive and chilli oil, the freshly chopped parsley, ½ teaspoon sugar and pepper and puree with a hand blender or a food processor to a fine, spreadable mass. Keep adding chilli or olive oil while pureeing to create a creamy mixture. Depending on your taste, add the sambal oelek and pepper. The whole thing can also simply be mashed with a fork so that the mass becomes a little coarser.
2. I then always let the cream steep overnight so that the whole garlic and chilli taste can unfold. Tastes great on a barbecue evening with meat or bread.