Tirokafteri with Htipiti and Kopanisti to the left and above.
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 something greater than it’s parts, and that is exactly what you get here.
I had expected the serrano chili to make this dish really hot, but it’s actually just the right amount of heat, and even mild I would say! I had also played around with the idea of using heavy cream, but plain-ole milk is really quite perfect!
This dish is very simple to make, and there aren’t any unusual flavors that stand out which will makes it perfect for ANY gathering, (<— as some people can be very persnickety.)
Serve with sliced pita, olives, and fresh vegetables and you have a perfect Mezze platter!
Tirokafteri – Spicy Greek Feta Cheese Dip
By: semiserious chefs
Serves: 4-6
Ingredients:
- 6 oz feta cheese
- 3 T olive oil
- 3 T whole milk
- 1 T red wine vinegar
- 1 serrano chili; halved and seeded
- 1 large clove of garlic*
- 1 T chopped shallot
- 1/2 T dried oregano
Directions:
- Add the olive oil, milk, chili, garlic, and shallot to a blender or food processor and puree.
- Add the feta cheese, vinegar, and oregano to this mixture and blend until smooth.
- Serve with slices or pita, olives, and fresh vegetables for a perfect mezze.
*Note: Fresh garlic intensifies as it rests. If you are planning to let this sit in the fridge overnight before you serve it might be worth halving the amount of garlic.
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