📝 About This Recipe
Tirokafteri is the bold, spirited cousin of the Mediterranean dip family, hailing from the sun-drenched tavernas of Greece. This vibrant meze balances the salty tang of high-quality sheep's milk feta with the smoky heat of roasted red peppers and a sharp kick of chili. It is a masterclass in texture—creamy yet rustic—designed to awaken the palate and transport you to a seaside terrace in Thessaloniki.
🥗 Ingredients
The Peppers
- 1 large Red Bell Pepper (roasted and peeled)
- 2-3 pieces Red Bird's Eye Chili (seeds removed for milder heat, or kept for extra spice)
- 1 tablespoon Pickled Jalapeño or Banana Pepper (finely chopped for acidity)
The Cheese Base
- 400 grams Greek Feta Cheese (authentic sheep's milk variety, drained)
- 1/2 cup Greek Yogurt (full-fat, strained (labneh style))
- 100 grams Manouri or Cream Cheese (adds a silky, buttery finish)
Emulsifiers and Seasoning
- 1/3 cup Extra Virgin Olive Oil (high-quality Greek oil is preferred)
- 2 tablespoons Red Wine Vinegar (to cut through the richness)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4-5 pieces Kalamata Olives (pitted and sliced)
- 1 sprig Fresh Parsley (finely chopped)
- 1 pinch Chili Flakes (for visual heat)
👨🍳 Instructions
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1
Preheat your broiler or gas flame. Roast the red bell pepper until the skin is charred and blackened on all sides, approximately 10-12 minutes.
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2
Place the charred pepper in a bowl and cover with plastic wrap for 10 minutes; the steam will loosen the skin for easy peeling.
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3
Peel the skin off the pepper, remove the seeds and stem, and roughly chop the flesh. Set aside.
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4
In a food processor, pulse the roasted red pepper, fresh chilies, and garlic paste until you achieve a coarse, chunky puree.
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5
Crumble the feta cheese by hand into the food processor. Using your hands ensures you control the final texture.
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6
Add the Greek yogurt and Manouri (or cream cheese) to the processor. Pulse 3-4 times just to combine.
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7
While the processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream to create a creamy emulsion.
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8
Add the red wine vinegar, smoked paprika, and dried oregano. Pulse once more.
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9
Stop and scrape down the sides of the bowl. The texture should be thick and spreadable, with small visible pebbles of feta.
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10
Taste the dip. Feta is naturally salty, so you likely won't need extra salt, but adjust the vinegar or chili levels if desired.
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11
Transfer the mixture to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to marry and the dip to firm up.
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12
Before serving, use the back of a spoon to create a well in the center. Drizzle with a little more olive oil and top with garnishes.
💡 Chef's Tips
Always use block feta stored in brine rather than pre-crumbled varieties for the best creamy texture and flavor. If you prefer a very spicy dip, roast the small red chilies along with the bell pepper to intensify their heat. Avoid over-processing; Tirokafteri should have a rustic, slightly grainy texture, not be a completely smooth puree like hummus. If the dip feels too thick, add a tablespoon of warm water or more olive oil to loosen it. Leftovers keep beautifully in an airtight container in the fridge for up to 5 days.
🍽️ Serving Suggestions
Serve with warm, charred pita bread triangles or crispy sesame breadsticks (koulouri). Pairs excellently with a chilled glass of Assyrtiko wine or a traditional Ouzo on ice. Use it as a bold condiment inside a lamb gyro or alongside grilled chicken souvlaki. Accompany with a plate of sliced cucumbers, radishes, and blanched asparagus for a fresh crunch. Include it as part of a larger meze platter featuring dolmades, tzatziki, and marinated olives.