Greek cuisine · Salads & Mezze

Tirosalata Kritiki

Cretan cheese cream made from tangy xinomizithra with garlic, olive oil and a splash of vinegar.

Ingredients · for 4 servings

• 300 g xinomizithra (or mizithra with 50 g feta instead)
• 100 g feta
• 2 cloves garlic
• 1 tbsp white wine vinegar
• 5 tbsp olive oil
• 1 tsp oregano
• 1 tbsp lemon juice
• Salt, pepper

Instructions

1. Take the xinomizithra and feta out of the fridge 20 min. before preparing so the cream can later be stirred smooth more easily.
2. Crumble both cheeses into a bowl and mash roughly with a fork until no large pieces remain.
3. Grate the garlic finely and stir it into the cheese mixture with the vinegar and the lemon juice.
4. Work in the olive oil in a thin stream and beat until a smooth, spreadable cream forms — add 1–2 tbsp water depending on the cheese.
5. Season with pepper and only a little salt and chill the cream covered for at least 30 min. so the garlic can infuse.
6. Spread smooth on a shallow plate, sprinkle with oregano, drizzle with a little olive oil and serve with warm flatbread.