Ingredients
- 1 block of feta cheese (about 200g), whole or cut in half lengthwise
- 1 can (400g / 14 oz) chopped tomatoes, drained slightly
- 3–4 garlic cloves, thinly sliced
- 3 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon ground cumin
- ½ teaspoon Aleppo pepper or chili flakes
- ½ teaspoon of za’atar
- Black pepper, to taste
- Fresh parsley, for garnish
- A pinch of sumac
- Warm pita, baladi bread, or crusty bread, for serving
Directions
Step 1
Preheat the Oven to 200°C (400°F).
Step 2
In a bowl, mix the canned tomatoes with garlic, cumin, Aleppo pepper (or chili), za’atar, black pepper, and 2 tablespoons of olive oil.
Step 3
Spread the tomato mixture into a small baking dish or cast-iron skillet.
Step 4
Place the block of feta on top of the tomato mixture.
Step 5
Drizzle with the remaining tablespoon of olive oil. Sprinkle a bit more chili or za’atar on top of the cheese for extra flavour.
Step 6
Bake for 20–25 minutes, until the tomato sauce is bubbling and the feta is softened and slightly golden on top.
Step 7
Garnish with fresh parsley.
Step 8
Serve hot with warm pita or crusty bread to scoop up the creamy feta and saucy tomatoes.
