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Egyptian Feta Cheese Omelet Roll
Breakfast Middle Eastern

Egyptian Feta Cheese Omelet Roll

4.2

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
  2. 2 Heat oil in a large nonstick skillet over medium-high heat. Pour in eggs; tilt the pan until the bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over the top and bottom of cheese, then fold in the sides.

By Allrecipes Member

Salata
Side Dish Middle Eastern

Salata

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
  2. 2 In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

By Leslie

Lebanese Rubbed Salad
Lunch Middle Eastern

Lebanese Rubbed Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the salad greens in a large bowl. Add the cucumber, garlic, cherry tomatoes, and Feta cheese. Sprinkle with salt and pepper, toss to blend. Drizzle with vinegar and olive oil.
  2. 2 Using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.

By Katie Stewart

Menemen
Breakfast Middle Eastern

Menemen

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.
  2. 2 Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.
  3. 3 Top with basil and feta cheese.

By Yoly

Pogaca (Feta Dumplings)
Appetizer Middle Eastern

Pogaca (Feta Dumplings)

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
  2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
  3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
  4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Arabic Fattoush Salad
Lunch Middle Eastern

Arabic Fattoush Salad

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
  2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Turkish Pogaça
Breakfast Middle Eastern

Turkish Pogaça

Prep
30 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
  4. 4 Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
  5. 5 Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
  6. 6 Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.

By Priyanka Shah

Green Shakshuka
Breakfast Middle Eastern

Green Shakshuka

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
  2. 2 Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
  3. 3 Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
  4. 4 Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
  5. 5 To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

By Jonathan Charbz

Chef John's Shakshuka
Dinner Middle Eastern

Chef John's Shakshuka

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.
  2. 2 Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute.
  3. 3 Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.
  4. 4 Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
  5. 5 Top with feta cheese and parsley to serve.

By John Mitzewich

Danielle's Fattoush Salad
Dinner Middle Eastern

Danielle's Fattoush Salad

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
  2. 2 Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

By daniellev14

Quickie Kajmak
Appetizer European

Quickie Kajmak

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Press feta cheese through a sieve until most of the liquid has drained.
  2. 2 Transfer feta to a mixing bowl. Add sour cream and cream cheese; beat with an electric mixer until smooth. Cover and refrigerate until flavors blend, at least 30 minutes.
  3. 3 Bring to room temperature before serving.

By Lisa Mayer Kaelblein

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Dill, Feta and Garlic Cream Cheese Spread
Appetizer

Dill, Feta and Garlic Cream Cheese Spread

4.6

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

By Bronte Getter

Bacon-Wrapped Feta
Appetizer American

Bacon-Wrapped Feta

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper.
  2. 2 Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet.
  3. 3 Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes.

By oceanica

Tyropita (Greek Cheese Pie)
Dinner Greek

Tyropita (Greek Cheese Pie)

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. 2 Mix feta cheese and eggs together in a bowl for the filling.
  3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
  4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
  5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
  6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Fried Feta with Sesame Seeds
Dinner

Fried Feta with Sesame Seeds

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Cut feta cheese into squares or rectangles about 1/2 inch thick.
  2. 2 Crack eggs into a bowl wide enough to fit the feta and beat lightly with a fork. Place flour on a plate. Place sesame seeds on a second plate.
  3. 3 Coat each piece of feta in flour, then eggs, and then sesame seeds. Be sure to coat well with each step, so all sides are covered.
  4. 4 Heat enough olive oil to shallow fry in a frying pan over medium-high heat. Working in batches if necessary, carefully add the feta and fry until nicely golden, about 5 minutes. Flip and fry on the other side, about 5 minutes more. Drain on paper towels to remove any excess oil. Drizzle honey on top and serve warm.

By Eleni Saltas

Spicy Baked Feta (Feta Psiti)
Dinner Greek

Spicy Baked Feta (Feta Psiti)

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
  3. 3 Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

By Diana Moutsopoulos

Salmon Puffs
Dinner

Salmon Puffs

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
  3. 3 Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
  4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.

By TEXICANTWIN

Avocado Greek Omelet

Avocado Greek Omelet

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Whisk eggs in a small bowl until smooth.
  2. 2 Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

By Jack1010Sally

Baked Feta Spread with Sun-Dried Tomatoes
Dinner

Baked Feta Spread with Sun-Dried Tomatoes

4.5

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
  4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Awesome Bow Tie Pasta
Dinner

Awesome Bow Tie Pasta

3.9

Prep
7 min
Cook
8 min
Total
15 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
  2. 2 Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

By Kim Samuels

Fresh Beet Salad
Lunch

Fresh Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
  2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
  3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387