In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1queso feta masculino
- Limit cheese intake to Parmesan or feta cheese (used on main dishes or salads).
- These days I can't get away with eating quite so much but I'm definitely looking forward to eating Greek food like feta and hummus when I go out to commentate at the Olympics.
- We have more than enough to make feta and soft goat cheeses, with milk left over for drinking and cooking.
- There is also a Greek cuisine promotion, which features quasi-traditional Greek dishes, including the appetizer platter with pita bread, hummus, tzatziki, eggplant dressing, Greek yogurt and feta cheese.
- If you don't like the assertive flavor of a blue cheese, try Asiago or feta cheese instead.
- Also absent from the list of toppings are Gorgonzola, feta and blue cheeses, fresh garlic, arugula, zucchini and capers.
- Other starters sounded well worth a try, such as the sambusek - deep-fried pastry parcels filled with spinach, feta cheese, sultanas and pine nuts, served with sweet tamarind, tomato and mint chutney.
- Spoon some English mint and tomato mix, Bel Paese, Pecorino Romano, feta, and lamb over each pizza dough and place on the grill to melt.
- Restaurant experiences have helped consumers get accustomed to cheeses like feta and asiago, which were foreign to them just a few years ago.
- Other staples include rice, yogurt, figs, shish kebab, feta cheese (made from goat's or sheep's milk), and whole-grain bread.
- Bulgarian cheese is like feta but sharper and far more salty.
- The traditional Greek salad is made with lettuce or spinach, feta cheese, tomatoes, onions, cucumbers, olives, oregano, and olive oil.
- Their mild, almost nutty flavour works well with a salty cheese such as feta - though they are sublime with shaved Parmesan, too.
- Many Greek dishes contain cheeses, such as feta made from goat's or sheep's milk.
- In this restaurant, you can actually choose which cheese to have with your tomatoes and basil: mozzarella, French goat's cheese, feta cheese, or Bulgarian sheep or cow sirene.
- They go well with the strong Mediterranean flavours of anchovy, garlic, capers, extra virgin olive oil, rosemary and oregano, and Greek cheeses such as feta and halloumi.
- Cheeses follow the general pattern of the Balkan region and include a white brine cheese similar to the Greek feta.
- Cheese has as much relevance now as it does in winter; especially the fresh goat cheeses and lighter cheeses such as feta, ricotta and mozzarella.
- Begin a meal with a selection of the house's homemade classic meze, or appetizers, including hoummos, tzatziki, eggplant dip, Greek yogurt and feta cheese.
- The hot dishes included lamb koftas with creamy aubergine dip, and grilled vine leaves filled with feta, ricotta, pinenuts and dried tomatoes.
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