Lisbon – City Of Street Art
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
Tirokafteri is a classic Greek spread known for its creamy texture and fiery kick. Traditionally served as part of a meze platter, this whipped feta dip blends tangy Greek feta cheese with hot chili pepper and smooth olive oil. The name itself hints at its character: tiro (cheese) and kafteri (spicy), a nod to the rich, salty feta and the pepper’s heat. In Greece it often appears alongside familiar sides like hummus, olives, and tzatziki. Eaten with pita bread or crisp vegetables, tirokafteri brings a vibrant contrast to milder dishes.
This velvety dip begins with feta cheese crumbled or chopped into pieces. A small chili pepper (often a smoked red pepper or hot pepperoncini) is roasted or sautéed, then blended with the feta and garlic for lively spice. Extra Greek yogurt or olive oil are added to achieve a smooth, spreadable consistency. A splash of red wine vinegar (or lemon juice) brightens the mixture, balancing the cheese’s richness. The result is both cooling and vibrant — creamy yet fiery, tangy yet smooth. Each bite delivers a lively balance of flavors that lingers pleasantly on the palate.
Texture matters greatly in tirokafteri. Some cooks blend everything in a food processor for a silky dip; others prefer to coarsely mash the ingredients by hand, leaving small chunks of feta and pepper for extra interest. Either approach yields a spread that is rich, piquant, and distinctly Greek. Common variations include using roasted sweet red peppers for depth of flavor or adjusting the spiciness with red pepper flakes or extra chili. A garnish of dried oregano, sweet paprika, or fresh herbs like parsley adds an aromatic touch and a pop of color before serving.
Tirokafteri’s versatility is part of its charm. It’s equally at home as a grilled-meat accompaniment or a party spread. In summer one might dollop it on a skewer of lamb, or smear it on bread alongside a seaside lunch. At winter gatherings, it adds zest to heavier fare. Greeks treasure simple, quality ingredients, and tirokafteri exemplifies this philosophy: with just a few items it delivers a symphony of taste. Preparing it ahead of time can even deepen the flavors, allowing them to meld.
4
servings10
minutes10
minutes270
kcal30
minutesThis Tirokafteri recipe takes creamy Greek feta, roasted hot pepper, garlic, olive oil, and a splash of red wine vinegar, and whips them into a velvety dip. Greek yogurt keeps it luxuriously smooth. It is all pulsed or mashed until integrated, then chilled briefly to meld the sharp, spicy and salty notes. Serve it as an appetizer spread for 4 people — drizzled with olive oil and garnished with oregano or paprika. Warm pita or fresh vegetables make perfect vehicles for enjoying this spicy-salty dip.
250g Greek feta cheese (crumbled; use a block for best texture)
1 small hot red pepper (such as a chili or a roasted sweet pepper, stemmed and seeded; adjust amount for heat)
1 garlic clove (minced)
3 tablespoons extra-virgin olive oil (plus extra for serving)
1 tablespoon red wine vinegar (or lemon juice)
2 tablespoons Greek yogurt (optional for extra creaminess)
Prepare the chili (5 minutes): Slice or chop the chili pepper and peel and mince the garlic. If using a fresh pepper, roast it quickly under a broiler or on a grill until charred, then peel and remove seeds. Drain any excess liquid from the roasted pepper.
Blend the feta and pepper: In a food processor or mixing bowl, combine the crumbled feta, prepared chili, minced garlic, 3 tablespoons olive oil, and vinegar. If using Greek yogurt, add it now. Pulse or mash together until a smooth, creamy dip forms, with occasional chunks for texture (blend less for more texture).
Season and adjust (1 minute): Taste the dip and adjust the seasoning. Because feta is salty, you likely won’t need more salt. Add a pinch of black pepper and a little more vinegar or lemon juice if it tastes too rich. Pulse briefly if you add anything.
Serve or chill (5 minutes): Transfer the dip to a serving bowl. Drizzle with extra olive oil and garnish with a sprinkle of oregano or paprika. For best flavor, cover and chill in the refrigerator for about 30 minutes before serving, then let it come to room temperature. This resting time allows the flavors to meld and the dip to thicken slightly.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~270 kcal |
| Total Fat | 22 g |
| Protein | 10 g |
| Carbohydrates | 5 g |
| Sugars | 2 g |
| Fiber | 0 g |
| Sodium | 800 mg (mostly from feta) |
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