Feta with chermoula

Ingredients for 6 servings:

• 1 chili pepper(s) (red)
• 6 spring onions
• 3 garlic cloves
• 1 bunch parsley (finely chopped; or about 3-4 tbsp frozen)
• 4 tsp cumin, whole
• 2 tbsp paprika powder, sweet
• 3 tbsp lemon juice
• 8 tbsp olive oil
• 1 tsp pepper (black, freshly ground)
• 400 g feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

(marinated feta oriental style)

For the chermoula (a Moroccan herb and spice sauce), clean and finely chop the chili pepper, spring onions, garlic cloves, and parsley. Lightly roast the cumin seeds in a dry pan until fragrant. Remove immediately and then grind in a blender or crush finely in a mortar. Mix everything with paprika, lemon juice, oil, and pepper. Cut the firm feta cheese into cubes (about 1-2 cm) and toss in the chermoula, or mix well. Leave to marinate in the refrigerator for a few hours (at least 4 hours – preferably overnight or at least 8-12 hours). Stir occasionally, if possible. It goes well with flatbread and olives and a full-bodied red wine. This marinated feta also goes very well on an appetizer buffet – or as a small snack before the grilled meat is ready. If tightly closed and covered with a little extra oil if necessary, the cheese will keep for some time – e.g. For example, until the next barbecue or something similar. This chermoula is also suitable for pickling/marinating good, large olives—for example, 200g of feta and 200-300g of olives mixed together. And once you’ve finished the feta and/or olives, you can always use the sauce for your next potato salad (without mayo, but rather a more oriental one) or vegetable salad. Or add some more cheese…