Tirokafteri
Feta whipped with a roasted pepper and chilli, which is not an emulsion and is the only dip here a machine actually helps.
Not vegetarian — contains feta whose rennet the source does not name.
Ingredients
- 400 g feta, crumbled
- 100 g Greek yoghurt
- 2 red peppers
- 2 red chillies, or to taste
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic
- black pepper
Method
- THIS IS NOT AN EMULSION, unlike the other two dips on this site, and it is the only one a machine helps rather than ruins. Taramasalata has to take up oil drop by drop; skordalia is destroyed by a processor in seconds. Here there is nothing to split -- it is cheese being broken down -- so it is blended hard and for as long as it takes.
- THE FETA IS SOAKED FIRST IF IT IS A SALTY ONE. Ten minutes in cold water, drained and patted dry. Feta varies enormously between brands and an unsoaked fierce one gives a dip nobody can eat more than a spoonful of, with nothing that can be done afterwards.
- THE PEPPERS ARE ROASTED UNTIL BLACK AND THEN SWEATED. Not merely softened: the skin must blister and char, and then fifteen minutes in a covered bowl loosens it so it pulls away in sheets.
- Peppers and chillies on a tray under a hot grill or over a flame, turned until blackened on every side, 15 minutes.
- Into a bowl, covered with a plate, 15 minutes.
- Skins rubbed off, stems and seeds removed. NOT RINSED -- running water takes the smoky oil with the skin.
- Feta tasted. If it is very salty, soaked 10 minutes in cold water and patted dry.
- Feta, peppers, chillies, garlic, yoghurt and vinegar into a processor. Blended 2 minutes, scraping down twice.
- The oil added with the motor running, in a stream. It will go noticeably paler and smoother.
- Blended a further minute. It should be completely smooth and hold soft peaks.
- Pepper, and tasted for heat -- the chilli builds over an hour or two, so stop short of where you want it.
- Chilled at least 2 hours. A pour of oil over the top before serving. Keeps five days.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Greece · All recipes