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Greek

Tirokafteri

The fiery whipped feta dip of the Greek meze table: sheep's milk feta mashed with roasted red pepper, chilli and olive oil until creamy and hot on the tongue, scooped up with warm pita.

Snacks25g+ proteinUnder 30 min
27 min15 prep · 12 cookEasy1051 kcalper serving
Tirokafteri

Method

  1. Set 1 red pepper directly over a gas flame, or under a grill turned to its highest setting, and char it for about 12 minutes, turning with tongs, until the skin is blistered and black all over.
  2. Drop the hot pepper into a bowl, cover tightly with a plate or cling film and leave to steam for 10 minutes. Rub off the skin, tear it open, discard the stalk and seeds, pat the flesh dry and chop it roughly.
  3. Drain 120 g feta from its brine, pat dry and crumble it into a bowl. Mash firmly with a fork until it breaks down into a coarse, damp paste — this is what stops the dip turning grainy.

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Per serving

1051kcal
45gprotein
47gcarbs
76gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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