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Tabbouleh with Baked Feta with Chilli and Mint

This meze recipe by Maria Elia is the perfect accompaniment to a drinks party.

Tabbouleh with Baked Feta with Chilli and Mint

For the feta:

For the tabbouleh:

Notes

RECIPE TIPS:

• Look for Greek feta cheese wrapped in Cryo-vac containers. These should contain some of the brine the cheese was made with. Tightly-wrapped feta cheese resting on a plastic or foam platter does not contain brine, which adds flavor and moisture.

• Read the label for country of origin. Select Greek feta cheese imported from Greece, rather than from France or Bulgaria. Greek feta makers produce the cheese with ingredients from different regions and offer a greater variety of textures and tastes.

• Check the ingredients list on the label. Make sure it contains at least some goat's milk or sheep's milk, as opposed to purely cow's milk. Goat's milk or sheep's milk give Greek feta cheese its distinctive taste.

• Examine the packaging of the Greek feta cheese. The cheese should look moist and very white in color, rather than a dried-out brick or loose mass of yellowish crumbs.

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» Top Wine Matches For This Recipe

Angus Hughson

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Tabbouleh with Baked Feta with Chilli and Mint.

 
 

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