Small Meze Plate
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the cream:
- 2 packs sheep`s cheese, (approx 300g)
- 75 g cream cheese with reen pepper
- 2 tablespoon crème fraîche, some sambal oelek
- some olive oil
For the vegetables:
- 8 bell pepper (s), (pointed bell pepper)
- 150 g sheep cheese
- Cheese (fried sheep cheese):
- 2 packs sheep`s cheese
- 1 egg (s)
- Flour
- Oil, for frying
For the salad:
- 4 large tomato (s)
- 1 cucumber (s)
- 2 bell pepper (s)
- 1 vegetable onion (s)
- 200 g sheep cheese
- 2 tablespoon vinegar
- Olive oil, good (not too little)
- Parsley, fresh
- oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the sheep`s cheese cream:
- Mash the cheese with a fork and mix it with the rest of the ingredients - delicious with bread - or with meat.
- Filled pointed pepper:
- Cut off the lid, clean it, fill it with sheep`s cheese and sear it (must be lightly browned).
- Fried sheep cheese:
- Divide 1 pack of sheep`s cheese into 4 cubes. Turn in a squirted egg, then in flour. Bake / fry in oil until golden brown.
- Greek salad:
- Chop all ingredients, cut the onion into rings. Crumble the sheep`s cheese into it.
- A GOOD shot, good olive oil and plenty of oregano.
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