* Exported from MasterCook *
Turkish Smooth Walnut and Feta Cheese Dip - Cevizli Beyaz Peynir
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound imported feta cheese -- Bulgarian, Greek or Turkish
2 tablespoons extra-virgin olive oil
1/4 cup whole milk
1 cup walnut halves -- or pieces
1/4 cup heavy cream
1/8 teaspoon cayenne pepper
salt -- to taste
1 teaspoon Hungarian paprika
Soak the cheese in water to cover for 24 hours, changing the water one
time, to remove salt. Drain and break into chunks.
Pour 1 tablespoon of the olive oil and 3 tablespoons of the milk in a
blender with one-third of the cheese and 1/3 cup of the walnuts and
process for 10 seconds. Scrape down the sides and blend for 10 seconds.
Scrape down the sides and blend again. Add the remaining 1 tablespoon of
oil, a little more of the milk, half the remaining cheese, and 1/3 cup of
the walnuts and process again for a few seconds, scraping down the sides
if necessary. Add the remaining milk, 1/3 cup walnuts, and cheese and the
heavy cream and cayenne; season with salt, and process until a smooth
paste.
Refrigerate 1 hour before serving. Transfer to a plate and spread the dip
around. Sprinkle the top with the paprika and serve.
Makes about 2 cups (8 one-quarter cup servings)
AuthorNote: This Turkish dip is ideally served as a meze with crisp
toasted pieces of pita bread.
Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 231 Calories; 21g Fat (79.9%
calories from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 323mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 3272 0 0 905471 0 0 0 1032
