Makes 1 kg
Serves 20 people as a dip
Some days, one wonders why all cooking is not that simple!
While preparing a buffet dinner party for a good friend, I had an empty spot that was calling for a quick dip. I spotted feta and grilled artichokes while rummaging through the fridge, perfect to prepare a dip.
I mixed it to a textured pulp in a food processor using only the pulse button. It was finished with a drizzle of the herby olive oil in which the artichokes had been kept.
Such goodness is to be celebrated.
Served with tortilla chips, the bowl was wiped clean after it was praised to the heavens.
The saltiness of the feta required no additional salt. The tanginess of the grilled artichokes balanced the saltiness, and the hint of sweetness in the olive oil rounded it up both in texture and flavour.
500 g grilled artichokes in herb and oil
I used Roussas Greek Feta, which is a traditional feta produced from pasteurised sheep and goat’s milk and is a tasty, flavorful cheese. Its maximum moisture content was 56%, and its minimum fat content was 24%.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at firstname.lastname@example.org.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.