Serves: 6 Preparation time: 15m Cooking time: 5m Ready in: 20m
An ideal summer appetizer to share with family or friends. This recipe is easy to prepare and you don’t even have to turn on the oven.
6 Arabian pittas (flatbread)
250g. Feta cheese
½ cup olive oil
2 tablespoons ouzo
1 teaspoon fennel seeds
1 green onion, finely chopped
4-5 sprigs parsley, finely chopped
For the accompanying salad
1 tomato diced
1 bell pepper diced
1 cucumber diced
Fresh basil, finely chopped
A few drops of lemon
Drain the tomatoes, put them in a bowl with the rest of the salad ingredients and mix well.
Crush the fennel seeds using a mortar. Mix in a blender the feta, the ouzo and the crushed fennel seeds and then gradually add the remaining ingredients until you get a smooth mixture.
Heat the pittas in a toaster and then cover them with the dip and the salad.
Instead of Arabian pittas you can use Greek pittas for souvlaki.
Chef: Eleni Psihouli
Photos-Food Styling: Antonia Kati