John Myers
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Meze – Gratinated Sheep Cheese and Pickles
The perfect meze – gratinated sheep cheese and pickles recipe with a picture and simple step-by-step instructions.
- 1 kg Sheep cheese
- 30 Pc. Olives
- 5 Pc. Grape leaves
- 15 Pc. Hot peppers
- 1 kg Red peppers
- 2 Pc. Clove of garlic
- 5 Pc. Tomatoes
- 1 kg Mushrooms
- 500 g Grated cheese
- 5 tbsp Olive oil
- 300 g Tomato paste
- 500 g Creme fraiche Cheese
- 2 tbsp Balsamic vinegar
- 100 g Dried tomatoes
- Oregano
Sheep cheese
- First cut the sheep’s cheese into 5 equal pieces (200 g). Wash and slice the tomatoes. Preheat the oven to 160 degrees. Then place the pieces of cheese individually in five small baking molds (or in aluminum foil) and drizzle one tablespoon of olive oil over them. Sprinkle some oregano on top and then put the tomatoes on top. If necessary, season with salt and pepper. Finally sprinkle with grated cheese and bake for about 15-20 minutes.
Pepper salad
- Peel the garlic and cut into slices. Clean the peppers and cut into strips. Then fry lightly in a pan with a little oil. Take the finished peppers out of the pan and drizzle them with olive oil and add the chopped garlic and put in the refrigerator so that the peppers can steep.
Tomato paste
- Cut two tomatoes into small pieces and put them in the blender, add the crème fraîche and 150 g tomato paste. Mix everything and season to taste. Then add the sun-dried tomatoes and the remaining crème fraîche and balsamic vinegar and season to taste again. Then divide the tomato paste into 5 portions and refrigerate.
Mushrooms
- Cut the mushrooms into thick strips and fry until golden brown on both sides and serve directly on the plates. Arrange the remaining ingredients and the olives on the plates nicely.
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