Marinated Feta Or Lebanese Cheese |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 8 |
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A great snack to bring out when friends drop over and a must do Meze at a Lebanese gathering. I make up jars of this for Holiday gifts. For years I made a standard Mediterranean recipe. Then I read an article from America's Test Kitchens about making marinated cheese. Read more . Blind testing showed that the cheese marinated for two weeks did not pick up any more flavor than cheese marinated for 1 or 2 day. After trying dozens of methods. They came up with the recipe below in which the cheese is added to warm oil. It makes an unbelievable world of difference in flavor. Ingredients:
recipe 1. |
8 oz. feta or lebanese cheese cut into 1/2 inch cubes. |
1 1/4 cup extra virgin olive oil |
1 large or 2 small shallots sliced thin |
1 tbl. fresh oregano or mint leaves minced |
1 tsp. lemon zest |
pinch of crushed red chile |
variation |
use method below but omit shallot & lemon zest. |
substitute: 3 cloves thin sliced garlic |
1 tbl orange zest |
add: 1/4 cup chopped green mediteranean olives |
Directions:
1. Heat 1 cup of the oil over low heat.
2. Add: Shallots, Lemon Zest, Oregano or Mint, and Crushed Chile
3. Cook on low approximately 18 mins. to infuse flavors into oil
4. Remove from heat, add Feta or Lebanese Cheese to warm oil.
5. Make sure Cheese is submerged but be gentle. The Idea here is to let the cheese soften slightly, absorb the flavors and then harden back up.
6. Cover and let the mixture come completely to room temp. 1 1/2 - 2 hrs. Add remaining 1/4 oil to freshen taste. Transfer to a fruit jar or other decorative lided jar.
7. Maybe served immediately or tastes even better if left in the frige for a few days and up to 1 week.
8. To Serve: If refrigerated, let come back to room temp. Arrainge cheese on a platter. Garnish with Greek olives, chopped scallions, and a few salt cured capers, spoon some of the flavored oil around the platter, sprinkle with fresh mint or oregano leaves and/or crushed red chile for color.
9. Have lots of soft pita and/or small toasted bagettes close by.
10. Hint: When the cheese is gone, the oil makes an awsome bread dipping oil or drizzeled on greens or raw veggies.
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