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Feta and Preserved Lemon – Mini Cheese Pie

Feta and Preserved Lemon Mini Cheese Pie - Moroccan Recipes

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We were in Greece a week ago and we adored each and every thing about our excursion. The amazing perspectives, the turquoise ocean, the spellbinding scenes, the bright neighborliness, the consummately warm yet not very sweltering climate and obviously the sustenance!

Aside from the celebrated moussaka, tatziki and vine leaves, I didn’t know much about Greek sustenance until the point when we went to this wonderful nation. Furthermore, in all actuality, there is significantly more than that to Greek cooking! My most loved dishes amid our excursion were the ones that included feta, for example, Giouvetsi, Kolokithopita and Dakos. Not that I don’t care for feta all alone, however it’s interesting how feta’s taste mixes in a dish and gives it a sharp and delightful salty taste. I’ve been having fried eggs with feta practically regular since we returned. Genuine story. I think I’ve built up a genuine fixation on feta. All things considered, more regrettable things can occur in life.

Z’s most loved dish was unquestionably the heated feta finished with nectar and sesame seeds. It is generally filled in as it is or wrapped in baked good. When we returned from our outing he continued requesting that I duplicate this dish, which I did, yet I additionally had a craving for giving it a slight Moroccan curve. So I included dried hacked mint and slashed protected lemon to the first formula. The outcome is delightful; it fulfilled me so I made a small scale form particularly for the blog!

INGREDIENTS :

Makes 10 6 cm (2.5 inch) mini pies
  • 200 gr feta
  • 2 tablespoons chopped preserved lemon
  • 1 tablespoon dried mint
  • 1 garlic clove, finely chopped
  • 2 tablespoons milk
  • 320 gr store bought puff pastry sheet
  • 3 tablespoons sesame seed
  • 1 egg yolk

 

INSTRUCTION :

  1. • Preheat oven to 200 C (390 F).
  2. • In a medium sized bowl, crumble the feta using a fork or your fingertips. Add the preserved lemon, mint, garlic and milk. Stir to combine and set aside.
  3. • Unroll the puff pastry dough. Dip a 6 cm/2.5 inch cookie cutter into the dough and make as many circles as possible. Press the remains of the dough back together, flatten the dough with a rolling-pin and cut out more circles. You should make about 20 circles.
  4. • Place a tablespoon of feta mixture in the centre of a pastry circle, leaving enough of a border to seal the dough (approximately 1,5 cm/ 0.6 inch).
  5. • Dip your fingers in water and brush around the edges of the dough. This will help sealing the dough.
  6. • Gently place a second dough circle on top of the first one and seal the edges with a fork.
  7. • Repeat until you have exhausted all the pastry dough and feta mixture.
  8. • Place all the mini pies on a lined baking tray.
  9. • Sprinkle the mini pies with sesame seeds and with your fingertips gently press the sesame seeds to stick them to the dough.
  10. • Brush the mini pies with egg yolk.
  11. • Transfer in the oven for 15 to 20 minute until golden brown.. Start checking for doneness after 15 minutes.
  12. • Serve warm and top each pie with a tablespoon of honey.
Feta and Preserved Lemon Mini Cheese Pie
Feta and Preserved Lemon Mini Cheese Pie
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