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Alice Zaslavsky’s recipe for garlic red peppers with a creamy white bean dip, AKA papula

Slivers of garlicky red pepper on a creamy Balkan white bean dip known as papulaThis week, I’ve been putting the finishing touches on an interview I recorded with legendary Australian cheesemaker Richard Thomas, the inventor of an ingredient you may not even realise is Australian: marinated feta, AKA “Persian fetta”. An unexpected stop on a trip to Iran in the 1970s gifted Thomas a chance meeting with a Persian doctor and his breakfast: fresh labneh with soft, still-warm lavash. It was a revelation. On his return, Thomas got to work creating a fresh cheese from goat’s milk (similar to chèvre) and from cow’s milk, marinated and preserved in oil, with an extra “t” to avert confusion with the Greek-style feta, that’s still being utilised by cooks and chefs right across the world.Persian fetta is a shapeshifter, capable of remaining both firm and steadfast when crumbled across the top of a platter or salad, and of yielding to a soft, velvety cream, enhancing all manner of dishes from pa...


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