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GreekAuthentic Cuisine

Tirokafteri

Serves 4 to 6 Dip vegetarian, Appetizers

Tirokafteri

Tirokafteri is a staple in Greek tavernas, where the buzz of conversation and clinking of glasses form the backdrop to every meal. This spread, a beloved meze, finds its place on tables from Athens to Thessaloniki, shared among friends and family. The recipe captures the essence of home cooking, where olive oil flows freely, salt is a matter of instinct, and a squeeze of lemon brings everything to life.

The dish is a delightful contrast of creamy and tangy, with feta lending its sharpness, complemented by the smoky sweetness of roasted red peppers. A hint of heat from fresh chili and a touch of oregano round out the flavors, all swirled into a luscious texture. Serve it with chunks of warm bread, and let the flavors speak for themselves.

Ingredients

  • 300 gfeta
  • 2roasted red peppers
  • 1fresh chili
  • 80 mlolive oil
  • 1 tbspyogurt
  • 1 tsporegano
  • to tastefine sea salt

Method

  1. Begin by crumbling 300 g of feta cheese into a medium-sized mixing bowl. Use your hands to break it down into small, uneven pieces. This will help achieve the desired creamy texture when blended.
  2. Add 2 roasted red peppers to the bowl. If they are whole, slice them into strips first. Include 1 fresh chili, finely chopped, adjusting the amount based on your heat preference. This combination will provide the signature spicy kick of Tirokafteri.
  3. Transfer the feta, roasted peppers, and chili to a food processor or blender. Pulse the mixture until it becomes a smooth paste, with no large chunks remaining. The texture should be creamy but still have a slight graininess from the feta.
  4. With the processor running on a low setting, slowly drizzle in 80 ml of olive oil. This gradual addition helps the mixture emulsify, creating a smooth, cohesive dip. Stop once the olive oil is fully incorporated and the mixture is glossy.
  5. Add 1 tablespoon of yogurt to the mixture and blend briefly. The yogurt adds a subtle tang and helps to lighten the texture of the dip.
  6. Season with 1 teaspoon of oregano and a small pinch of fine sea salt. Blend again for a few seconds, then taste the mixture on a piece of bread. Adjust the salt if necessary, keeping in mind that feta is naturally salty.
  7. Transfer the Tirokafteri to a serving bowl and let it rest for about 10 minutes. This brief resting period allows the flavors to meld together. Serve the dip cool, accompanied by pita bread or fresh vegetables for dipping.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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