Word: feta
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Dates: during 1953-1953
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...flavor of its grape leaf wrapping. Naturally, the renewned Greek salad can serve as a first course. Its foundation is assorted lettuce, chickory, and escerole, but the taste is in the dressing. To a French base, the Athens adds olives oil, vinegar, and rigone, sprinkles with imported Greek Feta cheese, and tops with a garnishing of tomatoes, anchovies, and Greek black Oliver. The Feta cheese, when served in blocks, tastes like a mild Camambert and is fine as dessert. But crumbled to the consistency of cottage cheese, it becomes a staple ingredient for Greek cooking...
Another variation is Lamb Taskempap, much like Souvalakia, but with a wine sauce. Its slight tartness makes it blend well with Spinakopeta, or spinach pie, made with Feta cheese and topped with layers of pastry...
...sweet dessert, there is really but one choice: Baklava. Combining chopped almonds, light pastry, butter, and honey, this is often called a Turkish Delight, and is superb. However, those who wish a less rich finale, should choose between Yaourti (a mild Yogurt) and Feta cheese. Then, either with dessert or after, comes thick coffee. There are some simple rules for drinking: Add neither cream nor sugar, and do not stir, since the coffee rests in the bottom...