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Posted on 22 June 2012 by tomatocasual.com

Roasted Tomato-Chickpea Puree with Feta

By David Harbilas

This is essentially a spruced-up hummus, made with an addition of tomatoes and feta.

But it also resembles a Greek spread called htipiti, which is traditionally made with roasted red peppers and feta.

So it’s sort of a mixture of two different approaches, and its use can be applied to sandwiches, raw vegetables as a dip, spread on pizza dough as a base for pizza, or any other number of dishes.

Makes about 4 cups

1 can chickpeas
2 plum tomatoes, halved lengthwise
Juice of ½ lemon Read the rest of this entry »

Posted on 04 December 2011 by tomatocasual.com

Zucchini, Tomato and Feta Omelet

By David Harbilas

One of the challenges of writing a menu is in finding seemingly new ideas within old or familiar dishes.

I’m currently working for a friend who has decided to open a restaurant, and we will be serving brunch over the weekends.

It will be a Mediterranean theme, with an emphasis on Turkish food, which is far less “foreign” than some would think.

Many ingredients used in Greek cooking are used in Turkish cuisine, one of them being feta. Tomatoes are used widely, and here I’ve opted to use them in a simple omelet.

Makes enough filling for three omelets

Posted on 28 March 2011 by tomatocasual.com

Grilled Lamb Chops with Tomato-Feta Sauce

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By David Harbilas

The Greeks love lamb and feta cheese together, and years ago I had a very memorable dish of lamb chops with a roasted red pepper sauce and feta melted onto the lamb.

The flavor combination seemed so natural and yet brand new.

Here, the recipe has been adapted to tomatoes, and rather than melt the cheese on the chops it has been incorporated directly into the sauce as a puree.

Ripe, juicy tomatoes yield the best flavor and consistency, as the juice helps the sauce puree. It can also be used chilled as a dip.

Serves 2


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