TIROKAFTERI
(RED PEPPER FETA DIP)
Tirokafteri (Tiro/τυρί: cheese, Kafteri/καυτερή: spicy, hot) is a zesty Greek cheese dip made from feta blended with olive oil, roasted red peppers and plenty of crushed chilli. It’s creamy, tangy and pleasantly fiery all at once. It’s especially popular in northern Greece and on the Aegean islands but you’ll find it across the country, where regional variations swap heat levels and textures, and it’s also known as kopanisti in some Cycladic islands (though kopanisti can be a spicier, more fermented cheese based spread) or Htipiti as well.
My version adds in a bit garlic and red wine vinegar for a more balanced and rounded dip. The bright and cooling feta is the perfect foil for all the chilli, going perfectly with the sweet pepper. It comes together in 10 minutes making it a great last second plate to whip up for guests. I like to finish it off with an oily parsley which is absolutely optional, but I think the colour contrast is wonderful, and the punchy dressing helps cut through the richness of the tirokafteri.
TIROKAFTERI
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TIROKAFTERI 〰️
Time: 10 minutes
Serves: 8-10 as a sharing starter
Tirokafteri Dip
400gm whole roasted peppers*
300gm feta cheese
2 garlic cloves
1 tea spoon chilli flakes (add more for a spicier version)
1 tea spoon red wine vinegar
2 tea spoons extra virgin olive oil
Salt, to taste
*You can use freshly roasted peppers, cooked to burnt and then peeled or use jarred store bought, making sure to use 400gm worth of the peppers.
Place all ingredients into a food processor and blitz until a chunky dip texture is created. Place in fridge until ready to serve.
(Optional) Parsley Dressing
1 handful parsley leaves
2 long pickled chillies
1 lemon, zest
EVOO, enough to cover
Salt, to taste
To serve: crusty bread or charred pita bread.
Roughly chop the parsley leaves and long pickled chillies and place into bowl. Add in lemon zest, enough olive oil to cover the ingredients and season with salt. Mix together and then add touches of oil until the texture is oily and moves like a dressing.
To plate, spoon the htipiti dip onto a medium serving bowl and top with drizzles of the parsley dressing. Finish with an extra pinch of chilli flakes, if you like an extra spice kick.