Name: Flaming Feta
Yield: 2-4
Ingredients: 2 Tbsp olive oil; ½ pound feta cheese, preferably Bulgarian but into 1” thick slices (see Recipe Notes below); ½ tsp Curcumade blend; ½ tsp fine sea salt; 2 Tbsp chickpea flour; -; 2 Tbsp chopped fresh dill; 2 Tbsp finely sliced scallion; 2 Tbsp roughly chopped parsley; ½ cup pitted mixed olives; 3-4 pickled peperoncini; -; 2 Tbsp lemon juice; 2 Tbsp olive oil; 1 tsp Curcumade blend; 1 tsp Luberon blend; ½ tsp fine sea salt; -; 2 oz arak or similar anise liqueur

Who doesn’t love a flaming plate of cheese at the table? Inspired by all those sizzling moments, this flaming feta is full of herbs, olives, and pickled peppers to be doused with a splash of arak (an anise liqueur). We love arak here but there are many similar anise spirits, or even brandy in a pinch, that can be used. Put the fire out with a drizzle of vinaigrette and get ready with the warm crusty baguette or pita.

Check out our Mezze collection of dishes (including this one) in Recipe Notes below.

Flaming Feta

Author

Helen Park

Servings

2-4

Category

Appetizer

Side Dish

Ingredients

2 Tbsp olive oil
½ pound feta cheese, preferably Bulgarian but into 1” thick slices (see Recipe Notes below)
½ tsp Curcumade blend
½ tsp fine sea salt
2 Tbsp chickpea flour
-
2 Tbsp chopped fresh dill
2 Tbsp finely sliced scallion
2 Tbsp roughly chopped parsley
½ cup pitted mixed olives
3-4 pickled peperoncini
-
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp Curcumade blend
1 tsp Luberon blend
½ tsp fine sea salt
-
2 oz arak or similar anise liqueur

Directions

Blot the feta dry and season with ½ teaspoon of Curcumade and ½ teaspoon fine sea salt. Dust the feta with chickpea flour on both sides.
In a small nonstick pan, heat the olive oil to shimmering.
Sear the feta on both sides to golden brown and remove excess oil from the pan.
Arrange the herbs, scallion, olives, and pickled pepperoncini in the pan around the cheese
Whisk the ingredients of the Turmeric Herb Vinaigrette to combine well and set aside.
Turn the flame on under the pan of cheese and herbs, splash the arak around the outsides of the pan and light with a lighter or by tipping the pan into high flame.
Allow to flame for a few minutes to warm the cheese and burn off the alcohol.
Finish by drizzling the Turmeric Herb Vinaigrette around the pan and serve.