Brinza-Bulgaria

[Guest guest]

Brinza-Bulgaria

 

1 pound Greek manouri or Bulgarian feta

1 teaspoon Dijon mustard

1 tablespoon dried sumakh (sumac)

2 tablespoons red wine vinegar

1/4 cup olive oil

2 sprigs fresh oregano

Pumpernickel

Pita

Fresh and sour tomatoes

An assortment of olives

 

Cut the feta into 1-inch squares. In a blender, mix the mustard, sumakh, and

vinegar. Slowly drizzle in the oil. Gently toss the cheese in the dressing.

Sprinkle oregano leaves on top. Serve with accompaniments.

Yields 4 to 8 appetizer portions.

 

 

 

 

 

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