Sentences with phrase «bulgarian feta»

Well, if I look straight up at the blue sky, that is.The cheese store where my son works has a wonderful Bulgarian feta cheese that is quite lemony, and I thought it would compliment the salad nicely.

The more the merrier when it comes to the array of meze offered throughout the day at this airy Magazine Street spot: creamy baba ghanoush, watermelon with Bulgarian feta, fluffy hummus with curried fried cauliflower, exemplary falafel and chicken - schnitzel sandwiches.

Michael Solomonov, Zahav, Dizengoff, and Rooster Soup Co., Philadelphia «If I'm not baking a big cast - iron of shakshuka, I'm adding chopped olives and crumbled Bulgarian feta to softly scrambled eggs.

From there it's all about the extra toppings like sliced avocado, quick pickled red onions and / or serrano chiles, and a bit of cheese - I used Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan.

They usually have French, Greek or Bulgarian feta you can buy in bulk, and it's cheaper than Costco.

Bulgarian feta?!?! shudder — go to a Greek shop where you live and find the real stuff.....

Last but not least, I added grilled Sweet Peppers, grilled red onions, some fresh celery for crunch and sprinkled some bulgarian feta to add some salty and creamy texture.

Not exact matches

And for me their fresh Feta cheese is the best in town, they have 3 different kinds, Bulgarian, French and sheep's milk simply delicious.

I also demand you use Bulgarian sheep's milk feta, because it is the best.

Being engaged to a Bulgarian, you get to know the best kind of feta very quickly, and no that Greek stuff does not even compete: --RRB-

Nothing else even compares to it (not even Bulgarian cow's milk feta).

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced

Bulgarian and French feta are your favorite?

The french and bulgarian stuff are made of cow's milk and have nothing to do with the traditional feta: the name is legally protected (at least in EU) and can only be used for the type of white cheese made only in GREECE, from sheep's milk (or a mix of sheep and goat's milk), using a certain procedure.

We ate a lot of Bulgarian food (which is somewhat similar to Mediterranean... fresh vegetables and fruits, some meat, and of course feta cheese on practically everything lol) and did some things the old fashioned way.