At my last Greek Supper Club, I served this meze offering of Tyrokafteri paired with drunken figs.
Both are recipes of mine and I simply put the two together and the result is a sinful and delicious meze.
Tyrokafteri is a Greek compound word that translates to “spicy cheese” and it this case it’s whipped Feta with a bit of heat.
You’re going to need Greek Feta and Greek-style yogurt do head to a Greek specialty shop and while there, go get the dried figs, balsamic vinegar, olive oil, some cinnamon sticks and star anise.
Hopefully you have some Mavrodaphne wine but if not, you may use another fortified wine in your liquor cabinet.
I love dishes with contrasts and this one fits the bill: salty and spicy vs. sweet and tangy figs. Scoop up with pita bread and wait for the flavour bomb that’s going to excite your palate!
Tyrokafteri with Drunken Figs
Course: AppetizerDifficulty: Easy4-6
servings30
minutes40
minutesIngredients
1 roasted banana pepper
1/2 cup crumbled Feta
1/2 cup strained Greek yogurt
1/4 extra virgin olive oil
- Drunken Figs
12 dried figs
2/3 cup Mavrodaphne wine (or any other fortified, red wine)
1/3 cup balsamic vinegar
1 cinnamon stick (1 inch length)
1 star anise
1/2 cup sugar (or honey)
1 Tbsp cold water
1 tsp. corn starch
Directions
- Remove the stem and seeds of your hot pepper and finely chop, set aside. Into a food processor, add your Feta and yogurt and process until smooth. Add 1/2 the minced hot pepper and olive oil and process. Taste to see how spicy it is. If more needed, add the remaining hot pepper. Want in hotter? Add some chilli flakes.
- Remove from the processor and place in a container and into the fridge.
- For the figs, place in a bowl and cover with boiling water. After 5 minutes they should be softened. Snip and discard the hard stems.
- Place in a pot with the wine, vinegar, cinnamon, sugar and bring up to a boil. Reduce to medium and simmer for 20-30 minutes.
- Mix corn starch with cold water then add to the figs and stir in. The sauce should now be thick and glossy. Allow to cool, remove cinnamon and star anise.
- To assemble, place a big scoop of tyrokafteri on a plate and make a well in the middle. Place figs and some sauce in the middle and serve with crusty bread or pita bread wedges.
