Tyrokafteri Recipes

TIROKAFTERI RECIPE (GREEK FETA DIP)

Steps:

• Place the peppers on a baking tray lined with parchment paper. Roast for five minutes in preheated oven at 180oC / 356oF / Gas mark 4. Carefully remove the skin (wearing gloves) and cut them in chunks.
• Add peppers, organic Greek olive oil and white wine vinegar in blender. Whizz for 1 minute until smooth. Add feta cheese, Greek yogurt and red pepper flakes and beat for 2 more minutes until creamy. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to set.
• Serve as meze with toasted bread, pita, flatbread or french fries.

FETA CHEESE DIP (TIROKAFTERI)

Steps:

• To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
• Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
• Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
• If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
• Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
• Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
• Store the feta cheese dip covered in the fridge for up to 4-5 days.

GREEK FETA HOT SPREAD (TYROKAFTERI)

Steps:

• Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

TYROKAFTERI - GREEK ** HOT **PEPPER CHEESE DIP

Steps:

• Crumble the feta into small pieces using a fork.
• Sauté the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces.
• Using a mortar and pestle, add the pepper and the oil it was sautéed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
• Alternatively: Put the cheese, pepper, and oil from sautéeing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
• (Note: If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sautéeing.).

TIROKAFTERI (GREEK FETA DIP)

Steps:

• Firsty, put the feta in a bowl with water. Let it stand for 1 hour. Then drain and cut in cubes.
• Grill or fry the pepper,remove the seeds and cut into pieces.
• Put the feta cubes in a electric mixer bowl , add the pepper in pieces and begin beating.Add the vinegar and gradually the olive oil.
• In the end add the oregano and stir.
• Ready! It can be kept covered in bowl in the fridge for up to 5 days.