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Feta Fondue Greece cooking
είδος τυρόπητας με φέτα - Feta Fondue
καλή όρεξη - bon appetite
4 people
preparation: ca. 30 min
  • 500 g creamy feta
  • 100 g cream
  • 50 g butter
  • 20 small cherry tomatoes
  • 1 small zucchini (about 200 g)
  • 12 large green olives
  • 1 pita/flatbread
  • 150 ml dry white wine
  • 2 tsp starch
  • 2-3 tsp lemon juice
  • 1 clove of garlic
  • 2 tsp dried thyme
  • 2 tablespoons olive oil
  • Salt
  • Pepper
Preheat oven to 200° (fan oven 180 °).
Wash the tomatoes and cut them in half. Wash zucchini, brush, dice and fry together in the olive oil for 2-3 minutes vigorously. Add salt, pepper, and allow to drain on kitchen paper.
Freshen the pita bread the in the hot oven (middle) for  5-10 min. Then cut it into bite-sized pieces.
Arrange all in bowls or on plates.
Peel and halve the garlic. Rub fondue pot (Caquelon) with the garlic. Set on the stove and melt the feta with the cream, butter and thyme therein with stirring.
Mix the white wine mix with starch. Stir it in the melted cheese mixture. Bring to a boil and cook for 3-4 minutes quietly, until the mixture is slightly thickened. Season with lemon juice and pepper.
Keep the fondue hot on the chafing dish (rechaud) over low heat.
Skewer pitabread, olives, tomatoes and zucchini on the forks and pull them through the creamy feta fondue.

enjoy it