Saturday, January 23, 2016

Feta with Sumac and Black Sesame Seeds






































When sumac became available through Penzey's, I had to buy some just to see what it was like. And that meant that I had to research recipes that called for sumac. Of the few that I have tried to date, this is the most immediately interesting, easiest to assemble, and most flexible.

I serve this as an appetizer with crackers or bread. Leftovers can be served with eggs, on a green salad, or to top a baked potato. Very versatile. If you plan on having leftovers -- and, unless you are serving this for a large party, you will have leftovers -- then dress only the serving portion with olive oil; hold the rest back, dry, for storage in the fridge. If you need more on the day of your occasion, you can always quickly dress with olive oil and place on the table.



Feta with Sumac and Black Sesame Seeds
from Bon Appetit

1 1/2 lbs feta cheese, crumbled
1 T oregano leaves
1 1/2 tsp black sesame seeds
1/2 tsp sumac, ground
olive oil, for drizzling (use the good stuff)


No comments: