Bushra Griffith
Manouri is a semi-soft, white Greek cheese made from sheep's or goat's milk. It is often used in desserts, but it can also be crumbled over salads or pasta, or grilled and drizzled with honey. When grilling manouri, brush both sides of the cheese with olive oil and place on a hot grill pan until grill marks appear. Then, rotate the cheese 90 degrees to create a crisscross pattern and flip it over to repeat the process. Finally, transfer the grilled manouri to a serving plate and drizzle with honey and cracked black pepper. Manouri is a versatile cheese that can be used in a variety of dishes, both sweet and savoury.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, white Greek cheese |
| Texture | Creamy, crumbly, grainy, greasy |
| Taste | Salty, tangy, sweet, nutty, citrusy, milky |
| Similar Cheeses | Feta, ricotta salata |
| Serving Suggestions | Drizzled with honey and topped with cracked black pepper, grilled with figs and pine nuts, crumbled over salads or pasta |
| Storage | Refrigerate, consume within a few days |
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What You'll Learn
Grilled Manouri with honey and black pepper
Ingredients:
- Manouri Cheese
- Olive Oil
- Honey
- Cracked Black Pepper
- Baguette, Crackers, or Pita Bread
Instructions:
- Heat a grill pan until it is very hot. You can also use a barbeque to grill the cheese outdoors.
- Brush both sides of the Manouri cheese with olive oil and place it onto the grill pan.
- Cook the cheese until you get grill marks, then rotate the cheese 90 degrees to create a crisscross pattern.
- Carefully flip the cheese over and cook the other side, creating the same crisscross pattern.
- Transfer the grilled Manouri to a serving plate.
- Drizzle the warm cheese with honey and sprinkle freshly cracked black pepper on top.
- Serve with sliced baguette, crackers, or pita bread. Enjoy!
Manouri cheese is a delicious Greek cheese made from sheep's or goat's milk whey that is drained during the production of feta cheese. It has a creamy texture, a mild milky taste, and hints of citrus. This simple recipe is a great way to showcase the unique flavour and texture of Manouri cheese, and it is sure to impress your guests!
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Manouri with figs, pine nuts, and balsamic glaze
Manouri is a semi-soft, creamy, and crumbly Greek sheep's milk cheese with a light, fresh, and clean flavour. It is similar to feta but less salty and creamier, with a hint of citrus. It is a versatile cheese that can be used in a variety of dishes, from salads to pastries and desserts.
One delicious way to serve manouri is with figs, pine nuts, and balsamic glaze. This combination makes for a simple, fun, and elegant appetizer that is perfect for entertaining guests or as an accompaniment to a family meal.
- Bring your grill to high heat.
- Place the manouri cheese on the hot grill grate and cook until grill marks appear.
- Flip the cheese over and cook the other side, creating a crisscross pattern on both sides.
- Transfer the grilled manouri to a serving plate.
- Layer quartered figs on top of the cheese.
- Sprinkle lightly toasted pine nuts over the figs.
- Drizzle balsamic glaze over the entire dish.
- Provide a small knife and cocktail napkins so guests can cut and enjoy bite-sized pieces.
The salty and creamy manouri cheese pairs beautifully with the sweet figs, and the pine nuts add a crunchy texture to the dish. The balsamic glaze ties all the flavours together, making it a delightful appetiser or meze to enjoy with pita bread, crackers, or a sliced baguette.
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Manouri in pastries, like spanakopita
Manouri is a semi-soft, fresh, Greek whey cheese, often made with sheep's or goat's milk. It is a versatile cheese, used in both sweet and savoury dishes, and is particularly popular in pastries, salads, and desserts.
When used in pastries, Manouri is a good alternative to feta cheese. Its creamy texture and tangy, slightly sweet flavour make it a great choice for Greek pies, such as spanakopita. Spanakopita is a traditional Greek spinach pie, often served for breakfast or throughout the day. The pie is made with filo pastry and a combination of greens, such as spinach, kale, or leeks, and is usually filled with feta cheese. However, Manouri can be used instead of feta to add more flavour.
To make spanakopita with Manouri, start by removing the filo pastry from the freezer around two hours before you begin preparing the pie. Chop your chosen greens, such as leeks, onions, and dill, and heat some olive oil in a frying pan. Add the greens to the pan and cook for a few minutes, stirring regularly. Then, add the onions and any other ingredients, such as mint, salt, and pepper, and stir for around ten minutes. Once the mixture is combined, turn off the heat and add the Manouri cheese and eggs.
The pie then needs to be baked in the oven for around an hour. This dish can be served as a tasty breakfast or brunch option, or it can be enjoyed as a savoury snack throughout the day. Spanakopita is a versatile dish, and you can experiment with different combinations of greens and cheeses to find your favourite flavour.
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Manouri crumbled over salads
Manouri is a semi-soft, creamy, and crumbly Greek sheep's milk cheese with a bright, lemony profile and a milky taste with hints of citrus. It is less salty than feta and has a fat content ranging from 35% to 38%salads.
When using Manouri cheese in a salad, it is often crumbled or broken into pieces and scattered on top. Here are some specific examples of how to use Manouri cheese in a salad:
Manouri, Peach, and Endive Salad
For this salad, you will need endive, rocket, a peach, ham, olive oil, and your choice of dressing. First, separate the endive leaves and scatter them with the rocket over a serving plate. Cut the peach in half, remove the stone, and slice into thin wedges, then add them to the plate. Drape the ham over the salad. Next, heat a teaspoon of olive oil in a frying pan over medium to high heat. Add the Manouri cheese to the pan and fry for one minute on each side or until a golden crust forms. Break the pan-fried Manouri into pieces and scatter them on top of the salad. Finally, whisk together your choice of dressing and drizzle it over the salad with a little salt and pepper just before serving.
Tomato and Manouri Cheese Salad
This salad features thinly sliced vine tomatoes, sliced shallot, red wine vinegar, Manouri cheese, smashed garlic, cherry tomatoes, and your choice of oil for frying. First, arrange the sliced tomatoes on a large serving platter and sprinkle with the sliced shallot, salt, and sugar. Drizzle the red wine vinegar over the tomatoes and shallots. Next, heat some oil in a large frying pan and add the Manouri cheese, smashed garlic, and the remaining shallot. Fry for two minutes, then carefully flip the cheese and fry for another two minutes, stirring the garlic and shallot. Transfer the cheese to a chopping board and cut into eight wedges, then arrange them over the sliced tomatoes. Add the cherry tomatoes to the pan and fry until their skins split, then pour the mixture over the sliced tomatoes and cheese.
Simple Green Salad
Manouri cheese can be crumbled over a simple green salad to make it a little more special. You can also add other ingredients of your choice to the salad to suit your taste preferences.
When storing Manouri cheese, it is best to keep it in one of the refrigerator drawers or the vegetable bin to prevent it from drying out. Fresh-style cheeses like Manouri are best consumed within a few days of purchase.
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Manouri as a substitute for feta
Manouri is a semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product of the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri is similar to feta in some ways but differs in texture and taste. Feta is known for its salty, tangy taste and crumbly texture, whereas manouri is creamier, less salty, and has a subtle nutty flavour with hints of citrus.
Manouri can be used as a substitute for feta in a variety of dishes. Both cheeses are versatile and can be used in both sweet and savoury preparations. Manouri can be crumbled over salads or pasta, or topped with tomato, oregano, onions, or peppers as an appetizer. It can also be grilled and drizzled with honey, served with pita bread, baguette slices, or crackers. Manouri can be used in pastries such as spanakopita and can even be added to macaroni and cheese.
When using manouri as a substitute for feta, consider the following:
- Taste: Manouri is less salty and has a milder, more subtle flavour than feta. Adjust other ingredients in your dish accordingly to balance the flavours.
- Texture: Manouri is creamier and smoother than feta. It may not provide the same crumbly texture as feta, so consider how this will affect the overall texture of your dish.
- Salt content: Manouri has a lower salt content than feta, so you may need to add salt to your dish to compensate.
- Moisture: Manouri is a fresh cheese and has a higher moisture content than aged cheeses like feta. This can impact the overall texture and moisture level of your dish.
Manouri is a versatile cheese that can enhance a variety of dishes. Its creamy texture and mild flavour make it a great substitute for feta, especially if you are looking to reduce the salt content or create a smoother, richer dish.
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