I can't believe its taken me this long to make tyrokafteri. Reminded by my favorite Greek-American blogger, Elly of Elly Says Opa! (whom I causally correspond with over various social media platforms about Greek fusion recipes) tyrokafteri was made to accompany all the grilled vegetables for a BBQ my best friend and I threw in celebration of finishing our MBAs. It litterly means hot cheese. To justly describe this dish, think of fluffed, creamy, spicy, spreadable/dip-able feta. I used an Anaheim pepper, which provided mild heat. Next time I will get rowdier with the pepper selection and make it more fierce, but the Anaheim did the trick for this occasion. I dusted the top with some chili cobanero from Guatemala, which gave it a robust kick. This dip is a winner and I'm looking forward to trying it out with different peppers.
(adapted from Elly Says Opa: I used more yogurt to make it creamier and more viscous)
- 1-2 banana peppers (I used 1 Anaheim pepper)
- 1/3 lb good feta cheese
- 1/2 cup Greek yogurt
- 2 tsp. cider vinegar
- 2 Tbsp. olive oil
- salt and pepper
Place the pepper under a direct gas flame (or under a broiler), turning often until black spots appear on all sides). Place peppers in a bowl and cover with a clean towel until cool enough to handle. Peel off skin, removed seeds and stems and chop it up.
Add peppers, feta, Greek yogurt and cider vinegar to the bowl of a food processor and processor until fairly smooth. Slowly stream in the oil, while continuing to pulse mixture to desired consistency. Season with salt and pepper and refrigerate for at least an hour.