Synonymer & Anagram | Engelska ordet FETA

Exempel på hur man kan använda FETA i en mening

• In modern Finnish cuisine, diced bread cheese is often used as a mild replacement for feta in various salads.
• In an American-style Greek salad, lettuce, tomatoes, feta (often served in multiple cube-shaped cuttings mixed with the vegetables), and olives are the most standard elements, but cucumbers, peperoncini (pickled hot peppers), bell peppers, onions, radishes, dolmades, and anchovies/sardines are common.
• The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese.
• Beside the Schwenker, sausages (German bratwurst and French merguez), different vegetables (such as bell peppers), Brötchen (German bread rolls, in Saarland preferably Doppelweck, see German cuisine), baguette (French type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) may be grilled.
• The protagonist is Gnossos Pappadopoulis, who enjoys dope, paregoric, feta cheese, Red Cap ale and retsina; attacks authority figures with anarchic glee; and lusts after the girl in the green knee-socks while searching for the right karma.
• Appetizers or entrées like tzatziki (yogurt, garlic and cucumber dip), melitzanosalata (eggplant dip), tirokafteri (whipped feta cheese, with hot peppers and olive oil dip), spanakopita and dolmades or dolmadakia - (rice mixture with fresh herbs such as mint and parsley and sometimes pine nuts-and in some regions minced meat is added-tightly wrapped with tender grape leaves and served with a thick and creamy, lemony sauce).
• Similar to the Greek feta, but also as in the case of Turkish teleme, American teleme cheese, Bulgarian or Macedonian sirene, and Serbian sir, Telemea can have a higher water content, making it a soft or semi-soft white cheese with a creamy texture and a tangy aftertaste.
• It is also used along with feta cheese in the vast majority of recipes for spanakopita, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained.
• Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese (Beyaz Peynir), lavaş, çökelek, Kasseri, and Kashkaval), as well as eggs, seasonal herbs, and spices.
• In Los Angeles, people used to make a substitute for akkawi by soaking feta cheese in several changes of water to desalinate it.
• "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan.
• It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice.
• The earliest cheeses were likely quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.
• One of Polgas' favorites was a bibingka topped with chicken skin cracklings, feta cheese, century egg and balut chicks.
• Some of the most popular sheep cheeses include feta (Greece), Pecorino romano (Italy), Roquefort (France) and Manchego (Spain).
• Ladera can be served on their own, typically with feta cheese and bread, or with potatoes, bulgur, or pasta.
• Somewhat less common toppings include fried egg, scrambled egg, feta cheese, salsa, pineapple, Jalapeños and other varieties of chile peppers, anchovies, slices of ham or bologna, pastrami, or teriyaki-seasoned beef, tartar sauce, french fries, onion rings, or potato chips.
• Offerings included fromage triple creams, Bulgarian style Kashkaval, yogurt, various goat cheeses including feta, and Creole cream cheese.
• Appetizers or entrées like tzatziki (yogurt, garlic, cucumber dip), melitzanosalata (eggplant dip), tirokafteri (whipped feta cheese, with hot peppers and olive oil dip), spanakopita and dolmades or dolmadakia – (rice mixture with fresh herbs such as mint and parsley and sometimes pine nuts-and in some regions minced meat is added-tightly wrapped with tender grape leaves and served with a thick and creamy, lemony sauce).

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