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Tirokafteri — Spicy Greek Feta and Pepper Dip
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Source: https://recipheon.com/en/recipes/snacks/tirokafteri-spicy-greek-feta-and-pepper-dip
About this recipe
Tirokafteri combines salty feta with roasted red bell pepper, fresh chili, and olive oil. Roasting brings out the pepper's sweetness, but the chili gives the dip its distinct heat; choose a moderately hot variety, since heat levels vary between chilies. Drain the peeled flesh well and let it cool completely before adding the cheese so the dip does not become watery. Brief blending leaves a fine feta grain rather than a completely smooth mousse. An hour in the refrigerator lets the mixture thicken and the garlic and chili flavors meld with the cheese. This recipe makes four snack-size servings of dip.
Ingredients
Feta and Pepper Dip
300 g Greek feta made from sheep's and goat's milk, weighed after draining the brine
250 g raw red bell pepper, weighed without the stem or seeds and with the skin on before roasting; the skin and juice drained after roasting are not served
10 g fresh red chili of a moderately hot variety, weighed without the stem, seeds, or white membranes
30 ml extra virgin olive oil
1 small garlic clove, about 3 g peeled
10 ml red wine vinegar (6% acidity)
Steps
Preheat a conventional oven (no fan) to 220°C. Wash and dry the pepper, then halve it lengthwise; remove the stem and seeds, leaving the skin on. Weigh out 250 g of the prepared pepper and place it skin-side up on a parchment-lined baking sheet without adding any fat. Have a bowl with a lid, a sieve, and a food processor or blender with a jar ready.
Place the baking sheet on the middle oven rack and roast for about 25–30 minutes at 220°C on the conventional (no-fan) setting. The skin should wrinkle, blister, and blacken in spots, while the flesh underneath becomes noticeably soft. If the pepper is still firm or the skin clings tightly, roast for a few more minutes; the dark patches should be on the skin, not on dried-out, burned flesh.
AI-generated Transfer the hot pepper to a bowl, cover, and leave for about 10 minutes so the steam loosens the skin. Once you can handle it comfortably, peel off the skin and discard it. Place the peeled flesh in a sieve over a bowl and leave for about 20 minutes to drain the juice and cool completely; if it is still warm, wait longer. Discard the drained juice and keep only the soft, cool flesh for the dip.
AI-generated While the roasted pepper cools, prepare the chili: remove the stem, seeds, and white membranes, then finely chop 10 g of the flesh. Peel the garlic. Once the roasted pepper is completely cool, put it in the food processor or blender jar with the chili, garlic, all the olive oil, and the wine vinegar. Blend briefly until the chili and garlic are finely chopped; do not add water.
Crumble the drained feta into the container with the pepper. Blend in short pulses, scraping down the sides with a spatula as needed. Stop when the dip is an even salmon color with a fine cheese grain: it should stay on a spoon, with no liquid separating. Do not blend it for so long that it becomes a completely smooth mousse, and do not add salt, since feta is already salty.
AI-generated Transfer the dip to a bowl, cover, and refrigerate for at least an hour. Once chilled, it should be thick, not runny. Serve cool, dividing it into four snack-size portions.
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