Feta
Used in 3 recipes on RecipeWiki.
Feta is a brined white cheese from Greece, made from sheep's milk or a blend of sheep's and goat's milk, and under European rules only cheese made that way in Greece can carry the name. It is salty and tangy, firm but crumbly, and it softens in heat without fully melting, which makes it a good finish: crumbled over the eggs of Shakshuka, or over the roasted squash in a Warm Farro and Roast Squash Bowl. Buy it in a block rather than ready-crumbled; it has more flavour and moisture. Keep leftovers submerged in their brine, or in lightly salted water, in the fridge.
Most often cooked with
Bell pepper
Chilli
Crusty bread
Onion
TomatoRecipes with feta
Greek Salad
Ripe tomatoes salted until they release their juice, with cucumber, pepper, onion, stoned olives and a whole slab of feta, dressed with oil and oregano and no lettuce.
30 minutes
Cheese
No-cook
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
Breakfast
Middle Eastern
Warm Farro and Roast Squash Bowl
Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.
Leafy greens
Main courses