Paste fresh feta cheese (Moretum)

Submitted by enr on 22 May 2009
500 g fresh feta cheese (best ricotta)
1 tbsp olive oil
2-6 cloves garlic, crushed
ground coriander seeds
1 onion, grated
pinch black pepper
1 cup finely chopped herbs of your choice
Paste fresh feta cheese (Moretum)
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All stir well. * Original Marcus Gavius ​​Apicius: Put in a mortar savory, mint, rue, arugula, catnip, dandelion, blashnitsa, coriander, celery, thyme, leek leaves, leaves, onion, garlic, pepper, salt and olive oil, and fuck, become mushy. Put fresh feta cheese and stir with a pestle. Put everything in a bowl and pour the best green olive oil. * The pate was served as an appetizer to drink before the main meal.
Very easy
1 user
22 May 2009
Mark Gavin Marcus Gavius ​​Apicius


I love the original text! Wow-be-is how many spices!

Yes, Reni! And how they sought to translate them:-) For blashnitsa and rue and I had not heard about catnip also, although I use it, but she knew only German name - literally translated cat mint. Surprising just how over time use fewer flavors! Sigourney'm sure in our land has cooked much more diverse, although they were not discover America, you are missing many of the most used products now!

Rally, thank you liked us a lot! Made pate with fresh (uncured) sheep cheese (homemade). Of green spices only put dill, parsley and a little mint. I am happy with the result, because it served, cheese appeal to everyone (at home, except me nobody eats) :)

Reni seems deliciously! I'm so glad that you tried the recipe and most of all - that you liked, and not only to you :)