Feta
Concepts
Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.
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Ultimate Greek Pita
INGREDIENTS
4 | Fresh pita breads |
1 cup | Hummus |
1 cup | Tabbouleh |
1 lb. | Gyro meat, cooked |
8 oz. | Président® Feta, crumbled |
FOR THE PICKLED TURNIPS
1 cup | Water |
1½ tbsp. | Kosher salt |
1 | Bay leaf |
1 pinch | Chili flakes |
⅓ cup | White vinegar |
1 | Large turnip, peeled and cut into 1⁄2-inch thick batons |
1 | Small beet, peeled and cut into medium dice |
FOR THE PICKLED ONION
1 | Small red onion, peeled and sliced |
1 cup | Red wine vinegar |
½ cup | Water |
1 tbsp. | Kosher salt |
1 tbsp. | Sugar |
METHOD
FOR THE PICKLED TURNIPS
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In a medium-sized pot, add the water, kosher salt, bay leaf, and chili flakes. Heat on medium heat, stirring until salt is completely dissolved, 3 to 5 minutes. Let cool completely, then add the white vinegar.
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In a jar with a tight lid, place the turnips, beets, and vinegar mixture. Refrigerate for 5 days.
FOR THE PICKLED ONION
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Slice the onion very thin, and mix with the red wine vinegar, water, kosher salt, and sugar. Refrigerate for 24 hours.
ASSEMBLY
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On one pita bread, spread 1⁄4 cup of hummus, then 1⁄4 cup of tabbouleh. Add 1⁄4 lb. of gyro meat, 1⁄4 cup turnips, and 1⁄4 cup onions. Crumble 2 oz. Feta cheese on top. Repeat on the remaining three pita breads
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments