One dip you will always find on a menu at a Greek restaurant is Tyrokafteri aka spicy Feta dip. In Thessaloniki (Greece’s 2nd largest city), they call this dip “htipiti”. This version is how it’s traditionally made. Just four ingredients – Feta, olive oil, red wine vinegar, roasted hot pepper.
Pre-heat your gas or charcoal grill and place the pepper over medium high heat. Char for about 5 minutes a side or until just blistered. Remove from the heat and place in a bowl/plate and cover with plastic wrap. After five minutes, peel and discard the skin and set aside.
Place your Feta in a medium bowl and mash with a fork.
Add the vinegar and olive oil and mix until combined.
Remove the stem from the pepper and discard. Finely chop the pepper and mix in with your cheese mix.
Transfer to a bowl/plate, drizzle with more olive oil and serve with crusty bread or pita wedges.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
