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Surprise guests at your next party with
this delicious recipes!
Shopska Salad with Tangra Bulgarian Feta
4 servings
7 oz Tangra Bulgarian Feta
3 tomatoes, medium
1 cucumber, medium, washed and peeled
4 roasted sweet peppers
3 scallions
2 tablespoons extra-virgin olive oil
In a medium bowl cut the tomatoes,
cucumber and scallions in small round pieces. Add the sweet
roasted peppers and drizzle with olive oil. Mix well.
Crumble Tangra Bulgarian Feta and sprinkle on top.
Enjoy with light Rose!
Chicken Feta
Pizza
7.oz Tangra Bulgarian Feta,
crumbled mixed with basil
1 prepared pizza crust (12 inch)
1 tablespoon olive oil
1-1/2 cups shredded mozzarella cheese,
divided
1 package (6 oz.) chicken breast strips,
chopped
1 medium tomato, chopped
Place crust on cookie sheet. Spread
crust with olive oil. Sprinkle with ¾ cup of the mozzarella
cheese. Top with chicken, tomato and Tangra Bulgarian
Feta cheese. Sprinkle with remaining ¾ cup mozzarella
cheese.
Bake at 450 F for 10-12 minutes or
until cheese is melted and crust is golden brown. Let stand
5 minutes. Make 8 appetizer or 2-4 main dish servings.
Special Extra: Sprinkle pizza with 1 tablespoon chopped
fresh basil.
Stuffed Burger
with Tangra Bulgarian Feta
7 oz. Tangra Bulgarian Feta,
crumbled and divided
4 rolls or hamburger buns, split,
toasted
Shape meat into 8 thin patties. Top 4
patties each with ¼ of Tangra Feta cheese. Top those
patties with remaining patties, pinch edges together to
seal.
Place on grill over medium coals. Grill
7 to 9 minutes on each side or until cooked through 160˚.
Serve patties in rolls with your favorite toppings. Make 4
sandwiches.
Five-Layer
Mediterranean Dip
Red Peppers in Oven
4 to 6 servings
2-3 pounds red peppers
7 ounces Tangra Bulgarian Feta
1-2 tablespoons parsley
2 tablespoons olive oil
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Cut the tops
of the peppers, take the seeds out and wash them in a
running water. In a medium bowl, combine the Tangra
feta with the egg and mix well. Add parsley and
olive oil.
-
Fill the
peppers with the prepared mixture and arrange them in a
baking dish. Preheat the oven to 400°
and bake for 30-40 minutes until tender. Garnish with
spices to your taste. Serve hot with Sauvignon Blanc.
Enjoy!
Potatoes with Tangra
Bulgarian Feta
6-8 servings
1 pound Tangra Bulgarian Feta
3 pounds boiled potatoes
½ cup butter (100 gr)
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Peel the
boiled potatoes and cut them in round wheels. Put them
in a buttered baking dish and sprinkle the Tangra
Bulgarian Feta on the top. Repeat till the layers
fill the baking dish.
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Bake in oven
to 400°
till the potatoes become red and crispy on the top.
Serve with Sauvignon Blanc. Enjoy!
Potato Steaks
4 servings
7 oz. Tangra Bulgarian Feta
2 pounds boiled, peeled, smashed
potatoes
½ pound flour
½ teaspoon black pepper
½ teaspoon parsley
2 or 3 eggs
Mix all the ingredients except for the
oil and form medium, round steaks. Leave them for 30 minutes
so they can ripe. Fry them in preheated, large skillet with
oil and serve with yogurt or salad. Enjoy!
Smashed Potatoes with
Vegetables and Tangra Bulgarian Feta
7 oz. Tangra Bulgarian Feta
1/3 grated onion
Salt
½ pound sliced, boiled carrots or
cauliflower
Mix the potatoes with the flour,
Tangra Bulgarian Feta, onion and butter. Add the salt.
Spread a layer of the mixture in a oily baking dish. And on
top of it the boiled carrots and cauliflower. Repeat in
several layers until the dish is filled and bake for 1 hour.
Enjoy!
Rice with Tangra Bulgarian Feta
2-4 servings
100 gr. fried onion
1 spoon vegetable oil or butter
½ pound rice
3 oz. Tangra Bulgarian Feta
Fry the onion for about 15 minutes. Add
the rice and leave it for 10 minutes. Put ¾ liter water,
afterwards and boil covered for 20 minutes. Sprinkle the
crumbled Tangra Bulgarian Feta on the top of it. For
a better taste add butter. Enjoy!
Roasted Bulgarian
Sheep Cheese Tangra
4 servings
7 oz. Tangra Bulgarian Feta
1 tablespoon extra-virgin olive oil
½ teaspoon black pepper
Place one or more blocks of Tangra
Bulgarian Feta in a small baking dish. Sprinkle the
oregano and black pepper on top. Drizzle the extra virgin
oil and bake in a preheated 375
°
oven for 12-15 minutes. Serve immediately with crusty bread
or as an appetizer with crackers. Enjoy!
Tangra Cheese Spread
7 oz. Tangra Bulgarian Feta,
crumbled
4 oz. sour cream
3 teaspoons lemon juice
1 teaspoon granulated garlic or garlic
powder
3 teaspoons fresh dill, finely chopped
¼ teaspoon cayenne
With a large fork, blend all the
ingredients above in a mixing bowl until the mixture is
smooth. Refrigerate for one hour. Garnish with fresh dill
and serve with fresh vegetables or roasted pita bread. Also,
spread on roast beef or turkey sandwiches. Make a wonderful
topping for baked potatoes. Enjoy!
Shrimp, Tomatoes and Tangra
Bulgarian Feta
4 to 6 servings
10 oz. shrimp, peeled and defined ,
medium size
7 oz. Tangra Bulgarian Feta,
crumbled
¼ cup olives
3 tablespoons extra- virgin olive oil
3 tablespoons parsley, finely chopped
2 cloves fresh garlic, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
Mix all the ingredients in baking dish.
Preheat oven, bake at 350°
for 30-35 minutes and serve immediately as a hearty
appetizer or as a topping for pasta. Enjoy!
Beneti with Tangra
Bulgarian Feta
4 servings
1 pound Tangra Bulgarian Feta
1 teaspoon flour
1 cup butter
Cut the Tangra
Bulgarian Feta in medium squares. In a small bowl mix
the egg and flour. Place the squares in this mixture. Then
fry them in a buttered pan and garnish with salt or spices
to your taste. Serve hot and accompanied with light red
wine. Enjoy!
Pasta with Bulgarian Sheep
Cheese Tangra
2 servings
½ pound macaroni
½ teaspoon oregano
1/3 cup butter
3 oz. sheep cheese Tangra
Boil
the macaroni in a salty water for 20 minutes in a casserole.
Drain and sprinkle with the Tangra Bulgarian feta and
oregano. Melt the butter pour it over the macaroni. Add salt
or tomato sauce. Enjoy!
Cheese
Hazelnuts
3 oz. Bulgarian sheep cheese Tangra
1 cup flour
¼ teaspoon salt
¼ teaspoon black pepper
3 eggs
In casserole with
1 cup boiling water, melt butter and add salt. Pour the
flour and stir until the liquid thickens. Add 2 oz of the
cheese, the black pepper and 2 eggs. Mix all these
ingredients and form small balls in the size of hazelnuts.
Season them with a well beaten egg and sprinkle with the
rest of the sheep cheese before baking for 30 minutes in 300°
oven. Enjoy!
Authentic Bulgarian
Kachamak
8 to 10 servings
7 oz Tangra Bulgarian Feta,
crumbled
1 cup melted butter
1 pound sliced bacon, fried
In a casserole
with 1 ½ l lightly salted water pour the flour. Bring to
boil and stir continuously with a wooden spoon, until the
liquid becomes thick. Place the thick mixture in a baking
dish and make small holes before pouring on the melted
butter and the bacon. Sprinkle richly with the Tangra
Bulgarian feta and serve hot. Enjoy!
Vegetarian
Spinach Steaks with Tangra Bulgarian Feta
3 oz. Tangra Bulgarian Feta,
grated
2 cups butter
1 clove onion
5 eggs
¼ teaspoon black pepper
¼ teaspoon salt
Slice the onion
and fry it in 1 cup melted butter in a medium saucepan. Add
the chopped spinach and fry for 20 minutes on a medium heat.
Add the grated Tangra Bulgarian Feta, 2 eggs, salt,
black pepper and mix well. Form small steaks from the
mixture and top them in flour and then in well beaten 2-3
eggs. Preheat the rest of the butter and fry them. Serve
with salad or other entrée. Enjoy!
Ham with
Tangra Bulgarian Feta
6 servings
7 oz. Tangra Bulgarian Feta
4 eggs
1/3 teaspoon red pepper (paprika)
2/3 pounds sliced ham
2 tablespoons melted butter
In a small bowl,
mix the Tangra cheese with eggs and red
pepper. In a baking dish, arrange some of the ham and spread
some of the mixture on top of it until covered. Repeat till
you get 3 or 4 layers of ham and mixture. Drizzle with
butter and bake for 30 minutes at 200°.
Cut in large squares and serve hot. Enjoy!
Omelette with
Tangra Bulgarian Feta
2 serving
3 eggs
1 cup crumbled Tangra Bulgarian Feta
½ teaspoon red paprika
Put the eggs and
the Tangra Bulgarian Feta in a sauce pan on a medium
heat and stir until well mixed, but not completely fried. In
a separate saucepan or small skillet fry the ham. Add it to
the mixture and stir continuously for 10 minutes. Garnish
with red paprika and serve hot. Enjoy!
Tangra Omelette in Oven
1 cup Tangra Bulgarian Feta,
crumbled
1 cup melted butter
½ cup flour
½ l boiling milk
1/3 teaspoon salt
-
Mix in a
saucepan in a medium heat the butter and the Tangra
cheese, flour, milk and salt. Let the mixture cool.
Add the yolks and the whites beaten to ice.
-
Pour all in a
baking dish or in a desired baking form with butter.
Bake for 30 minutes in a preheated oven at 300°.
Serve immediately. Enjoy!
Roasted Red Peppers with
Tangra Cheese
7 ounces Tangra Bulgarian Feta
24 ounces whole roasted peppers
1 egg
¾ cup vegetable oil
Melt the Tangra
Bulgarian Feta in a grilled pan on a medium heat. Add
one egg and stir it with the already melted cheese. Fill the
roasted peppers with the prepared mixture. Fry the peppers
in a preheated oil for ten-fifteen minutes. Garnish with
olives or spices to your taste. Enjoy!
Tangra Bulgarian Feta with
Black Olives
8 servings
1 pound Tangra Bulgarian Feta,
cut into 1-inch cubes
½ pound pitted black olives (2 cups),
such as Calamata
¼ cup extra-virgin olive oil
1
teaspoon finely grated lemon
zest, plus fine strips for garnish
1
tablespoon torn oregano leaves
Flat bread, crackers or pita, for
servings
Arrange Tangra
Bulgarian Feta and olives on a large plate and drizzle
with the olive oil. Scatter the lemon zest and oregano on
top and sprinkle with sea salt. Garnish with the lemon zest
strips and serve with flat bread, crackers or pita. Enjoy!
Bulgarian Cheese-Stuffed Peppers
8 servings
8 green frying peppers or colored bell
peppers (3-4 ounces each)
3 tablespoons extra-virgin olive oil
1 jalapeño, seeded and minced
3 tablespoons grated onion
Salt and freshly ground pepper
7 ounces sheep cheese Tangra,
drained
7 ounces Manouri cheese
1 large egg, lightly beaten
1 ½ tablespoons fresh lemon juice
½ teaspoon dried oregano
2 tablespoons coarsely grated Pecorino
cheese
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Make a slit
halfway around each pepper about ½ inch below the stem.
In a large pot of boiling salted water, cook the
peppers until just tender, about 5 minutes. Drain and
let cool. Gently fold back the tops of the peppers and
cut out the cores with scissors leaving the top semi
open. Remove any remaining seeds. Pat the peppers dry
with paper towels.
-
In a small
skillet, heat 2 tablespoons of the olive oil. Add the
jalapeño and onion, season with salt and pepper and cook
over moderate heat, stirring, until softened, about 3
minutes. Let cool.
-
Preheat the
broiler. In a medium bowl, finely crumble Tangra feta
cheese and Manouri cheese. Add the jalapeño and
onion mixture and the egg, lemon juice and oregano and
beat briefly with a fork until light and well-blended.
Season the filling with salt and pepper. Gently fold
back the tops of the peppers and stuff them through the
opening with the cheese filling, using a small spoon.
Close the peppers and lay them on a baking sheet. Brush
with the remaining 1 tablespoon of the olive oil.
-
Broil the
peppers 8 inches from the heat for about 6 minutes, or
until lightly charred. Turn the peppers, brush with any
oil on the sheet and broil for 4 to 5 minutes longer, or
until the filling is hot. Sprinkle with the Pecorino and
serve hot or warm. Enjoy!
Thrace-Style Spicy Mussels
4 to 6 servings
4 tablespoons unsalted butter
One 2-nch cinnamon stick
3 pounds small mussels, scrubbed and
debearded
2/3 cup dry white wine
Freshly ground pepper
1 ½ tablespoons fresh lemon juice
3 small dried red chiles
¼ cup finely shredded basil leaves
¼ cup chopped flat-leaf parsley
2 garlic cloves, minced
2 teaspoons tomato paste
3 ounces Tangra Bulgarian Feta,
crumbled
Sea salt
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In a large
saucepan cook 1 tablespoon of the butter over moderate
heat until it sizzles. Add the cinnamon stick, mussels
and white wine, cover and steam until the mussels open,
about 2 minutes. Pour the mussels into a large strainer,
set over a bowl and let cool.
-
Remove the
mussels from their shells and place in a small bowl.
Season with pepper and the lemon juice.
-
Wipe out the
saucepan. Add 1 tablespoon of the butter, the chiles and
half of the basil and parsley and cook over moderate
heat for 1 minute. Add the garlic, tomato paste and
reserved mussel cooking liquid and boil until the sauce
has reduced to 1 cup. Remove from the heat and add the
mussels.
-
Dice the
remaining 2 tablespoons of butter. Scatter the butter
and the Tangra Bulgarian Feta over the mussels
and bring almost to a boil over moderate heat, swirling
the pan to melt the butter and the cheese. Season with
salt and pepper. Garnish with the remaining herbs and
serve with toasted peasant bread rubbed with olive oil
and garlic. Enjoy!
Leek- and-Cheese Sprinkle
Pie
8 servings
5 leeks (2 pounds), white and tender
green parts, quartered lengthwise and cut into1/2-inch
pieces
Kosher salt
1 ¾ pounds spinach, large stems
discarded, leaves shredded
3 tablespoons plus 1 teaspoon olive oil
Freshly ground pepper
1/3 cup fine stone-ground cornmeal
7 ounces Tangra Bulgarian Feta
6 ounces freshly grated Parmesan cheese
2 tablespoons chopped dill (optional)
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In a large
colander, toss the leeks with 1 teaspoon of salt. In
another colander, toss the spinach with 1 teaspoon of
salt. Set the colanders in the sink and let the
vegetables soften for 1 hour. Rinse the leeks and
spinach thoroughly under cold running water to wash off
all the salt. Wrap the leeks in cheesecloth and squeeze
until the leeks are as dry as possible. Repeat with
spinach.
-
Preheat the
oven to 400°.
In a large skillet, heat ½ tablespoons of the olive oil.
Add the leeks and season with pepper. Cover partially
and cook over moderate heat for 2 minutes, or until the
leeks have absorbed the oil. Transfer the leeks to a
large plate to cool. In the same skillet, cook the
spinach in 1 ½ tablespoons of the olive oil until
softened, about 2 minutes.
-
Grease a
9-by-1 inch glass pie dish pan with the remaining 1
teaspoon of olive oil. Sprinkle ¼ cup of the cornmeal in
the dish and rotate to coat. Sprinkle the cornmeal with
water until it is barely damp and spread it in an even
layer.
-
In a medium
bowl, mix the leeks with the spinach, Tangra
Bulgarian Feta and dill; season with salt and
pepper. Spread the vegetables in the pie plate and
smooth the surface with moistened palms. Sprinkle the
remaining 1 tablespoon plus 1 teaspoon of cornmeal over
the top. Lightly press the cornmeal into the leeks.
Sprinkle the top 3 times with hot water. Enjoy!
Santorini Salad with Grilled Shrimp
4 servings
2 tablespoons fresh lemon juice
1 tablespoon chopped shallots
¼ cup plus 1 tablespoon extra-virgin
olive oil
1 tablespoon plus 1 teaspoon chopped
oregano
Salt and freshly ground pepper
1 pound large shrimp, shelled and
deveined
1 cucumber-halved, peeled, seeded and
cut into1/2-inch dice
¾ pound cherry and grape tomatoes,
halved
1 small green bell pepper, cut into ½-
inch dice
12 Calamata olives, pitted
2 teaspoons finely grated lemon zest
½ pound Tangra Bulgarian Feta,
cut horizontally into 4 slabs
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In a medium
bowl, combine the lemon juice with the shallots, 1
tablespoon of the olive oil and 1 teaspoon of the
oregano; season with salt and pepper. Add the shrimp,
toss well and let stand at room temperature for 10
minutes.
-
In a large
bowl, combine the cucumber with the tomatoes, green and
yellow bell peppers, olives, lemon zest and the
remaining 1 tablespoon of chopped oregano. Season the
salad with salt and pepper and toss well.
-
Light a grill
or heat a grill pan. Thread the shrimp onto 4 skewers
and grill over moderate heat, turning once, until cooked
through, about 3 minutes.
-
Mound the
salad on plates and top with Tangra Bulgarian Feta.
Drizzle each salad with 1 tablespoon of the olive oil
and sprinkle with salt. Serve the shrimp on the side. A
bright Sauvignon Blanc with herbal hints, good citrus
acidity and no oak will compliment the raw vegetables
and the Tangra Bulgarian Feta. Enjoy!
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