Pickled feta cheese in flatbread

Ingredients for 4 servings:

• 500 g sheep’s cheese, soft
• 2 stalk(s) leeks
• 1 bell pepper
• 1 small garlic clove(s)
• 1 flatbread(s)
• 1 liter of oil
• 1 Sucuk

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

simple and vegetarian

Wash the leek and bell peppers, cut the leek into rings and the bell peppers into small cubes. Then place a layer of leek and bell peppers in a large Tupperware container, cut the feta cheese into approximately 1 cm thick slices and place on top of the vegetables, then drizzle with a little oil. Repeat the process, finishing with the vegetables and oil. Finally, place a clove of garlic on top. Close the lid and let it rest in the refrigerator overnight. Cut the flatbread into 4 equal pieces and bake on both sides until crispy, either in the oven or in the toaster. Then slice it open and distribute the cheese and vegetables as desired. If desired, slice some sucuk and place it on top and enjoy. A little tip for garlic: Divide a whole bulb into small cloves and let it soak in water for about 1 hour. This makes the skin quick and easy to remove. Place all the cloves in a small bowl and place them in the freezer. Remove one at a time to keep them fresh. Defrost for 10 minutes before use; then they’re great for slicing. Another plus point: freezing eliminates any garlic smell.