Ингридиенты
Olive oil , the darker, the better: strong, thick & pungent
Honey , preferably one with alot of character, buckwheat or a wild Greek or eucalyptus, but definitely not a SueBee type in a squeeze bottle.
Bread - wheat, coarse, a soft-crusted, round, absorbent, single-rise bread like you might find in a Serbian deli. (Moroccan recipe to follow)
Sheep's cheese - feta , preferably not domestic unless you have access to an artisinal cheesemaker. Bulgarian or Greek is really good.
Olives - large, unpitted, green cracked or not; sometimes called Salamoia in Italian delis.
Описание
Pour equal measures of the honey and olive oil onto a plate, allow them to get to know one another, to mingle in the middle.
Cut the sheep's cheese into bite-sized chunks and into a dish.
Put the oilves on the dish with the cheese.
Cut the bread into squares.
Dip a piece of bread into the middle of the oil/honey. Eat it.
Eat a piece of cheese, and have an olive.
Drink cold water or sweetened mint tea (green China tea, some fresh mint leaves and more sugar than you might normally use, and some fresh rose or orange blossom petals, if you have them)
Savor the play of sweet, salty, olive and cheese, mint.
You are now in central Morocco, in the Ourika Valley. Close your eyes. The impressions this breakfast will make on your palate will draw you back. Besides - its all good for you!
