Feta

Concepts

Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.

Ultimate Greek Pita With Président® Feta Crumbles

INGREDIENTS

4 Fresh pita breads
1 cup Hummus
1 cup Tabbouleh
1 lb. Gyro meat, cooked
8 oz. Président Feta Crumbles
 

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

  1. 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.

  2. In a jar with a tight lid, place the turnips, beets, and vinegar mixture. Refrigerate for 5 days.

FOR THE PICKLED ONION

  1. Slice the onion very thin, and mix with the red wine vinegar, water, kosher salt, and sugar. Refrigerate for 24 hours.

ASSEMBLY

  1. 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

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