Cheese Cream with Saffron

For the cheese cream with safra, soak a pinch of saffron threads in 50 ml of hot milk.

Peel the leek, wash thoroughly and chop very finely. Remove seeds from chili pepper and chop. Crumble feta cheese and mix with curd cheese, saffron milk , olive oil and honey until smooth.

Peel the eggs, cut them into small pieces and mix with the leek and chili pepper. Season the cheese cream with sea salt and pepper and leave to infuse for 1 hour.

Preparation Tip:

The piquant cheese cream with saffron goes very well with boiled potatoes, meat, minced meat and vegetable loaves, or pita bread and chapati.

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