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Ready to eat cheesy vegetable stew

Ema Datshi – Cheese Stew with Feta

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Ema Datshi:

  • 2 tbsp unsalted butter
  • 3.5 oz red bell peppers, sliced thinly
  • 1 oz banana peppers, sliced thinly
  • ¼ oz green chilis, sliced thinly
  • 1 onion, sliced
  • 5 cloves garlic
  • 2 cups water or stock
  • 2 tomatoes, chopped
  • 3 oz oyster mushrooms
  • 2 oz feta cheese, cut into cubes
  • 7 oz cream cheese
  • Parsley to garnish


Step 1: Saute Peppers, Onions and Garlic

  1. Melt butter in a wok.
  2. Add the peppers (bell, banana, and green chili) and sauté until aromatic.
  3. Add the onions and sweat until translucent.
  4. Add the garlic and sauté until aromatic. Do not allow to burn.

Step 2: Add Stock, Tomatoes and Mushrooms

  1. Add the water or stock and bring to a simmer.
  2. Add the chopped tomatoes and the oyster mushrooms.
  3. Cover and simmer for 5 minutes.

Step 3: Add Cheese

  1. Stir in the feta and cream cheese.
  2. Simmer over a low heat, stirring constantly until sauce is creamy and slightly thick.

Step 4: Garnish and Serve

  1. Garnish with chopped parsley.
  2. Serve with red or wholegrain rice



  • Prep Time: 10 min
  • Cook Time: 15 min