Feta yep


and its fresh Mediterranean flavours




Ingredients (for 6 medium yeps) :

100g (4 oz) of yep rice mix
280 ml water
2 tomatoes
a dozen black olives
2 cucumber
2 green pepper
a lettuce
2 red onions
200g (8 oz) feta cheese
olive oil
salt & pepper



feta yep

Dice green peppers,tomatoes and peeled cucumber into small cubes, chop olives and feta cheese into small pieces, oignons and salad into strips.

Stir the yep mix into water. Add a pinch of salt.

Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake). Cook for 1 to 2 minutes . It is not necessary to cook it both sides.

Flip the yep on a lightly oiled plate.Let it cool down for a minute or 2 before handling.

Fill with a bed of salad, diced tomatoes, green pepper, cucumber, olives, feta, add a drizzle of olive oil, oregano, salt and pepper.Fold your yep in half or roll it.


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Layer 3 or 4 leaves of lettuce, fold them in half and use scissors to cut the lettuce in thin, long strips.




How to prepare a yep


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