 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Recipe found in Toronto Star. Gokhan Gokyilmaz and Su Goral made this three-ingredient dip during an olive oil tasting and lunch at their Toronto home. They served it with fresh bread, arbequina olives, an avocado and tomato salad, and a spicy walnut and feta dip called muhammara. Their Turkish olive oil, Zei, is being sold in Toronto fine food stores. Buy good-quality feta from a cheesemonger and rinse it before crumbling. Ingredients:
1/2 cup feta cheese, crumbled |
1/4 cup extra-virgin olive oil (plus more if needed) |
2 teaspoons oregano, preferably greek |
pita bread (or other bread for dipping) |
Directions:
1. In bowl using fork, mash feta, 1/4 cup oil and oregano. Mixture should be quite loose and very yellow. If not, drizzle with more oil. Serve with pita or bread.
|
|