Thursday, June 28, 2012

Tyrokafteri


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. 


Tyrokafteri
(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. 

15 comments:

Peter G | Souvlaki For The Soul said...

Mmmmm...an old fave! I think this would go well with a number of foods! Thanks Anna!

Peter G | Souvlaki For The Soul said...

Mmmmm...an old fave! I think this would go well with a number of foods! Thanks Anna!

Ivy said...

Love it, although I usually make it during winter.

Mary said...

This is one of those recipes that falls in the simply terrific category. It sounds wonderful. I hope you have a great day. Blessings...Mary

Banana Wonder said...

Peter - You know it! Can't wait to try it with some more outrageous peppers.

Ivy - I could see why...a spicy warm up!

Mary - Terrific! Love that word.

Lola Lobato said...

I am into Greek food and I love it, this is a wonderful dip recipe to keep!

Anonymous said...

Hi Anna. Kalo Mina (and although you don't celebrate our national holiday, Happy Canada Day!)

Congratulations on earning your MBA! My wife and I make tyrokafteri for large family gatherings. We usually make it with marinated roasted Greek red peppers, feta cheese, marinated Italian eggplant strips (mild or hot) and some lemon juice. This is the very first time we have ever seen tyrokafteri made with yoghurt. Can you please describe the texture? We are very curious.

Kalo mina, by the way!

Ioanna and Themis from Toronto

elly said...

Mmm, looks awesome. I definitely need to make another batch soon. Maybe for the 4th. :)

Banana Wonder said...

Lola - Would love to see you put a Spanish twist on this dip!

Ionna & Themis - How do you make yours? The yogurt makes it more viscous, which makes it easier for dipping. I am going to try making it with less yogurt in the future - to be more of a spreadable cheese.

Elly - Perfect for the 4th! On a hot dog? :P

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