📝 About This Recipe
Transport your senses to a seaside taverna with this authentic Tyrokafteri, a cornerstone of the Greek 'meze' tradition. This vibrant spread balances the salty, tangy punch of premium sheep's milk feta with the smoky heat of charred peppers and the silkiness of Greek olive oil. It is a bold, addictive dip that proves how a few high-quality Mediterranean ingredients can create a masterpiece of flavor and texture.
🥗 Ingredients
The Cheese Base
- 400 grams Greek Feta Cheese (high-quality, barrel-aged sheep's milk feta for best flavor)
- 2-3 tablespoons Greek Yogurt (full-fat, strained (stiki) variety)
- 50 grams Manouri Cheese (optional, for added creaminess)
The Heat & Aromatics
- 2-3 pieces Long Green Hot Peppers (such as Horn peppers or Anaheim)
- 1 piece Red Chili Pepper (Thai bird's eye or Fresno for extra kick)
- 1 clove Garlic (small, minced into a paste)
- 1/3 cup Extra Virgin Olive Oil (fruity, high-quality Greek oil)
- 1 tablespoon Red Wine Vinegar (to cut through the richness)
- 1/2 teaspoon Dried Oregano (preferably wild Greek oregano)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
For Garnish
- 4-5 pieces Kalamata Olives (pitted and sliced)
- 1 sprig Fresh Parsley (finely chopped)
- 1 pinch Chili Flakes (Boukovo or standard red pepper flakes)
👨🍳 Instructions
-
1
Preheat your broiler to high or set a gas burner to medium-high flame to roast the peppers.
-
2
Place the long green peppers and the red chili on a baking sheet or directly over the gas flame. Char them until the skin is blistered and blackened on all sides, about 8-10 minutes.
-
3
Transfer the hot peppers to a bowl and cover tightly with plastic wrap for 5 minutes; the steam will loosen the skins.
-
4
Peel the charred skin off the peppers, remove the stems, and scrape out the seeds. For a spicier dip, leave a few seeds in.
-
5
Finely chop the roasted peppers by hand until they form a coarse paste, or pulse them briefly in a food processor.
-
6
In a large mixing bowl, crumble the feta cheese into small chunks using a fork. Do not over-process; some texture is traditional.
-
7
Add the Greek yogurt and Manouri (if using) to the feta. Use the back of the fork to mash them together until a thick, chunky paste forms.
-
8
Incorporate the minced garlic, dried oregano, and smoked paprika into the cheese mixture.
-
9
Slowly drizzle in the extra virgin olive oil while stirring continuously with a wooden spoon to emulsify the fats.
-
10
Stir in the red wine vinegar. This provides a necessary acidic brightness that balances the saltiness of the feta.
-
11
Fold in the chopped roasted peppers. Mix until the color is consistent—it should have a beautiful pale orange or speckled green hue depending on your pepper ratio.
-
12
Taste the dip. Feta is naturally salty, so you likely won't need salt, but you can add more vinegar or chili flakes if desired.
-
13
Cover and refrigerate for at least 30 minutes. This resting period allows the garlic and pepper flavors to infuse into the cheese.
-
14
Before serving, give it a quick stir. Transfer to a shallow bowl and create a well in the center with a spoon.
-
15
Garnish with a final swirl of olive oil, a sprinkle of oregano, chopped parsley, and a few Kalamata olives.
💡 Chef's Tips
Always use block feta stored in brine; pre-crumbled feta is too dry and lacks the necessary depth of flavor. If you prefer a completely smooth dip, you can use a food processor, but the traditional version should have 'character' and small cheese pebbles. Adjust the heat by varying the type of pepper—use Habanero for an extreme kick or Roasted Red Bell Pepper for a milder, sweeter version. If the dip feels too thick after chilling, stir in another tablespoon of yogurt or olive oil to loosen the consistency. Leftovers keep beautifully in an airtight container for up to 5 days, and the flavor actually improves on day two.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or crusty sourdough slices rubbed with garlic. Use it as a vibrant accompaniment to grilled lamb chops or chicken souvlaki skewers. Pair with a crisp, chilled glass of Assyrtiko wine or a traditional Ouzo on ice. Add it to a meze platter featuring dolmades, cucumbers, radishes, and fried calamari. Spread it inside a gyro or a roasted vegetable wrap for an instant flavor upgrade.