Tirokafteri: Greek Spicy Feta and Yogurt Dip

Name: Tirokafteri: Greek Spicy Feta and Yogurt Dip Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European
Ingredients: Feta cheese 500 g; Thick yogurt 200 ml; Olive oil 50 ml; Garlic (a small clove or half) 1 clove; Hot red pepper 0.5; Dried chili flakes 0.5 tsp; Pita, olives, hot pepper, herbs, dried chili flakes for serving

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15 mins

Tirokafteri (τυροκαυτερή), also called tirosalata, literally means “spicy cheese”. It is one of the most common appetizers in Greek cuisine, along with tzatziki (Τζατζίκι). The classic version consists of feta cheese, olive oil, hot green pepper, a little vinegar and salt. But, as with all the most popular dishes, there are as many variations of the recipe as there are people who make it. To my taste, the best version uses thick Greek yogurt, with chili, garlic and dried hot pepper flakes. And, of course, it is served with pita, olives and herbs.

7 ingredientsTo the recipe

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Ingredients

8-10 servings

Feta cheese 500 g
Thick yogurt 200 ml
Olive oil 50 ml
Garlic (a small clove or half) 1 clove
Hot red pepper 0.5
Dried chili flakes 0.5 tsp
Pita, olives, hot pepper, herbs, dried chili flakes for serving

Step-by-step recipe

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The simplicity of tirokafteri is surprising. Just a few simple, available ingredients and 10-15 mins. No cooking at all, so it is easy to make when guests show up unexpectedly, and everyone goes home happy. Buy good-quality Greek feta, which is soft and a bit creamy. Good thick yogurt can be replaced with soured milk. Use the best extra virgin olive oil. The small amount of garlic and chili adds no sharpness or smell; you will only just sense them.
Get all the ingredients ready within reach. You will need a blender, preferably a small or immersion one that can handle a small volume. Peel a small clove of garlic or cut off half of a large one, you need very little. Remove the seeds from half of a red chili pod. Put the garlic and pepper in the blender. Add 0.5 tsp of dried hot pepper flakes, which the Greeks call boukovo. Pour in 50 ml of good olive oil. Then blend everything thoroughly until you get a perfectly smooth, thick, red-orange liquid. If for some reason you can see small pieces in it, strain it.
Drain the liquid from the feta; here it is usually sold in boxes with a little brine. Mash the cheese, which is easy to do by hand, as feta is soft and crumbles well. Try not to leave big lumps. Add a cup of thick yogurt (200 g): not too rich, ideally 1.5-2%, or use soured milk, which is easy to make from whole milk. Pour the prepared dressing over the crumbled cheese. Then mix the cheese with the additions very thoroughly until completely smooth, with only small bits of cheese still visible.
All that is left is to serve the tirokafteri. The appetizer often becomes part of a larger meze spread. Or, as I like it better, it is served as a spread on its own. Put the feta and yogurt appetizer in a bowl and stick pita cut into triangles right in it. Before serving you can drizzle it with olive oil and sprinkle with a little dried chili flakes and herbs. You can also fry fresh white bread in a pan and add olives and thinly sliced chili. Be creative!
Sometimes grated tomatoes are added to soften the spicy taste. Caraway, thyme or cumin are not unusual either. When serving, you can add parsley, dill, a little basil and other herbs. By the way, feta with yogurt goes well with grilled meat, try it!