Far from the heavy, somewhat fowl-smelling sauerkraut, this is a vividly-colored, tangy-fruity cabbage that you can eat on its own as part of a meze spread, or add it to any of your winter or spring salads.
We love it so much, that we cannot do without it and as Sandor Ellix Katz suggests, we start a new batch before we finish the old one (see NOTE).
Adapted from my Mediterranean Vegetarian Feasts
Makes about 4 1/2 quarts (4.3 L)
I first had this clever and simple version of feta package in Eumelia, the Organic Agrotourism Farm in southern Peloponnese. Marilena, the owner, cook, and instructor, served us a large, home-rolled phyllo and feta package, which, as she explained, she prepares in advance, freezes it, and then briefly fries in a hot oil skillet whenever she needs to present a quick snack or meze. Her twist on the common phyllo triangles served at most taverns, is that the thin slices of feta inside the frozen phyllo are adequately heated through as the package is briefly fried, becoming particularly delicious. The soft cheese does not disintegrate inside the crunchy phyllo, as in most versions of the appetizer.
Chef Uri Eshet at Kea Retreat serves the packages with sliced figs; you can pair them with other fresh, seasonal fruit and/or with fruit preserves. Drizzle with honey or any syrup, and sprinkled with sesame seeds or nigella, if you like.
I bet that this easy, convenient, and delicious morsel, whipped up with commercial phyllo, will become your next favorite appetizer. The pieces are quite filling, so one per person is enough.
To make 9 feta-phyllo packages (more…)
In this recipe both cooked spinach and fresh parsley and cilantro are mixed together. It is my adaptation of an Armenian dish.
In Israel you will most often find the vivid pink ‘borani’, made with beets and beet greens instead of spinach (see variation).
As an alternative to the traditional pita bread, I prefer to spread it on toasted whole wheat or multi-grain bread, rubbed with a clove of garlic.
It can also be a side dish, accompanying poached or grilled fish or chicken.
Makes about 3 cups. (more…)
I have updated the more traditional English recipe I made for years.
Thinly slicing the raw fruit helps make the marmalade faster, and even more wonderfully fragrant. I start with this new version and then you will find the more traditional way. In both recipes I opt for less sugar as I love the tartness of citrus marmalade. If you prefer it sweeter you can increase the amount of sugar.
You can make the same marmalade using Mayo lemons, varying the amount of sugar you add, and also maybe cooking less time the lemon slices, as they are definitely more tender that the Seville oranges.
I often add some julienned tangerine, orange, and/or kumquat peels together with the sliced lemon or Seville orange to make a mixed citrus marmalade.
Makes about a dozen 8-ounce jars (more…)
