Greek cuisine · Salads & Mezze

Tirokafteri

Feta is mashed with roasted bell pepper, chili, and yogurt into a piquant dip that stays pleasantly chunky.

Ingredients · for 4 servings

• 250 g feta
• 2 red pointed peppers
• 2 red chili peppers
• 150 g Greek yogurt
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp sweet paprika
• Pepper

Instructions

1. Preheat the oven grill to the highest setting; wash the pointed peppers and chili peppers, pat dry, and place on a baking sheet.
2. Roast the peppers under the grill for 12–15 min., turning twice, until the skin blisters black all over.
3. Put them still hot into a bowl, cover, and let steam for 10 min. – afterward the skin peels off effortlessly.
4. Peel and deseed the peppers and chilis, then finely chop them; coarsely mash the feta with a fork so the cream stays chunky.
5. Mix the feta with the yogurt, olive oil, red wine vinegar, and paprika, fold in the chopped vegetables, and season with pepper.
6. Chill for at least 30 min. and serve as a mezze drizzled with a touch of olive oil.