Gibna With Tamatum or Cheese With Tomatoes
photo by PetsRus
- Ready In:
- 8 ounces bulgarian feta cheese
- 2 roma tomatoes, finely chopped
- 1 cucumber, finely chopped
- 1 tablespoon olive oil (optional)
- 3 -4 pita breads, warmed and cut in half
- Use a fork to mash the cheese in a medium mixing bowl.
- Add the tomatoes and cucumber.
- Mix well.
- Add in some of the oil if the mixture is too dry.
- Fill each half pita bread to eat as a sandwich or serve the dip and pitas as an appetizer.
Questions & Replies
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This has become my latest summer lunch addiction! Its fresh, cheesy, crunchy and easy to put together. I have also made it adding some dried mint and a small crushed garlic clove. Cannot buy Bulgarian feta cheese here, don't even know how that tastes or what texture it has, so I used the Greek feta that is readily available here and added olive oil to the mix.
Very delicious. I used another type of cheese called moujadalle. A salty white Middle Eastern cheese. In fact it is very salty but the English cucumber tempered that down after I rinsed it. I did use a good olive oil plus plum tomatoes. I served it as a dip for our rice crackers as we are gluten free, as a part of Suhoor (the meal before dawn and fajr prayer in the month of Ramadan). I would make this again and would like to try a reviewers idea of adding dried mint and maybe a freshly squeezed lemon.
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I live in Southeastern Wisconsin, close enough to Lake Michigan that when the weatherperson says 'cooler by the lake' [this does not mean fashionable - more like you will chill yourself if you don't cover up while the folks in the western 'burbs get to be toasty warm] I grab a sweatshirt. My husband and I share the house with Spike - our 12 year old Himalayan 'kitten' ^..^, she lets us live here rent free. All we have to do is take care of her. As you may already know, MEP is my best pal and responsible for me joining Zaar.