Your English writing platform
Discover LudwigExact(7)
Chop the feta as finely as you can and mix with the mint, olive oil and lemon and season.
Close to the entrance of Mandraki harbour in the New Town, To Meltemi (00 30 22410 30480) has widescreen views of the sea and is a quintessential Greek taverna dishing up moussaka and saganaki (shrimps stuffed with tomato and feta); as well as staples such as octopus and calamari.
3. Finally, a couple of slices of bread with cheese slices, cottage cheese, or feta, as well as hummus, tahini, avocado or tunafish.
This stuff has the consistency of congealed Tipp-Ex and bears about as much resemblance to real feta as Russell Brand does to Socrates.
Bulgarian cuisine — a hearty blend of European and central Asian — underscores the country's diversity: salty sirene (or feta, as it is known in Greek) and yogurt share the table with grilled meats and, especially in summertime, salads of juicy tomatoes, cucumbers and olives.
The idea to team soft white cheese with acidic vegetables wasn't a new one, though: The roots of tomato and feta as a rural farmer's snack are reflected in the name horiatiki, which means peasant salad.
Similar(53)
Some crumble like feta, others are as hard as mature cheddar.
The "Soil" table presented roasted beet with preserved lemon, whipped feta, and pistachio, as well as conversation lead by Pesticide Action Network Senior Scientist Dr. Margaret Reeve, who taught about the similarity of our digestive tract to the biology of soil.
Queso fresco, which resembles feta, is as popular among Mexicans as brie is among the French, and the people of East Harlem wondered why yet more worries swirled around Mexico's cuisine.
It is milder than feta (and just as inexpensive), but it is also drier and denser, and to our minds a better tosser.
The shepherd's salad, a special, contained cucumbers, peppers and juicy and ripe tomatoes, and was offered with feta cheese, as I had it, or without.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com