Archaeological evidence suggests the earliest grape plantations were in the east of Iran and Georgia. Although the below is not a traditional Greek dish, these truffles are one of the many ways I enjoy eating grapes.
- 100 g Greek feta, crumbled
- 50 g Greek kefalotiri cheese, grated
- 100 g ricotta
- 50 g kasseri cheese
- 2 tbsp fresh chives, finely chopped
- cracked pepper
- 6 red seedless grapes, washed
- 6 green seedless grapes, washed
- ½ cup walnuts, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine the chees, chives and cracked pepper in a bowl.
Place 1 tablespoon of the cheese mixture in the palm of one hand and press a grape in the centre, moulding the mixture around the grape to coat. Repeat with the remaining cheese mixture and grapes.
Roll the truffles in the walnuts to cover completely. Chill in the fridge for 1 hour before serving.
Text © 2012 Maria Benardis