While the Htipiti, made with roasted red peppers, is bold and sweet, this recipe for Kopanisti uses pepperoncinis, lemon juice, and mint, for a tangy and fresh flavor. Perfect with over crunchy bread and along side olives this dip is a wonderful addition to any Mezze platter.
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As compared the boldness of the roasted red peppers in my Htipiti recipe or the tang of the lemon and pepperoncinis in the Kopanisti, I was expecting my last and final rendition, this very basic Tirokafteri below, to feel very bland. BOY WAS I WRONG! Sometimes the most simple of combinations really come together for […]
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