Tyrokafteri (Spicy Feta Cheese Spread)
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When I first came across this spread in Maria’s blog, I felt like sort of…sad. You see, I grew up in a VERY Greek household, ate a lot of Greek food (aside from restaurant eating, only Greek food, actually) and yet, somehow I had made it my whole life without ever eating tyrofkafteri. What the hell, man?!
I don’t know how I missed out on this stuff. Maybe I was too busy stuffing my face with tzatziki and skordalia to ever notice it. Maybe it’s because my family isn’t particularly into spicy foods. I don’t know. All I know is I’m really glad it exists.
The premise is simple: whipped feta spiced with hot peppers. (Tyri is cheese, kafteri means hot.) I looked at several different recipes, and the type of peppers used was all over the map. I decided to use banana peppers but feel free to use whatever you want. If you don’t have a spicy pepper, or you want it even hotter, just add a little crushed red pepper, like Maria did. One thing I do insist is that you buy some good quality feta.
We had a Greek-appetizers-for-dinner-night one recent evening, and this was served with pita. I bought Greek pita and then lightly oiled it and stuck it right over a gas burner for a couple seconds per side to crisp the edges and warm it up. By the way, if anyone out there has a recipe for Greek pita, I NEED it. Greek pita is softer and doesn’t really have a pocket, so it’s not like the standard recipes I’ve come across. Until then, Kronos and similar brands will have to do!
Tyrokafteri
Inspired by Kali Orexi
1-2 banana peppers depending on how spicy you want it (I prefer 2)
1/3 lb. good feta cheese
1/3 cup Greek yogurt
2 tsp. cider vinegar
2 Tbsp. olive oil
Place the banana peppers directly over a gas flame (or under a broiler), turning often, until blackened spots appear on all sides. Place in a bowl and cover with a clean towel until cook enough to handle. Peel, seed, and remove the stems from the peppers; then, chop them.
Add the peppers, feta, Greek yogurt, and cider vinegar to the bowl of a food processor and processes until fairly smooth. Slowly stream in the oil, while continuing to pulse (you may need more or less, depending on your desired consistency). Season with salt and pepper to taste. Refrigerate for at least an hour.
Delicious!
I need to find some good feta (I’ve bought the cheap stuff too much lately…not good) and make this!
I have made a few of your recipes, and really enjoyed them. I don’t have a pita recipe, but Annie (from Annie’s Eats) has both a regular and a whole wheat pita recipe. I encourage you to try those. Have a great week!
Oh yeah! Tyrokafteri is just the best! I had to laugh at your comment about stuffing your face with tzatziki and skordalia. I think Peter from Kalofagas has a recipe for home made pites on his blog.
Dear ELLY
Here is a small tip that i taste it in a tavern at Pilio(Volos) and ever since i am making it this way.Try to remove vinegar and use a tablespoon of pasta tomatoe.It gives a beautifull red colour and nice taste.Good luck and greetings from thessaloniki.
Hi Elly, nice, very nice recipe. I think tyrokafteri is Mykonos’ trademark (and Naxos too). My mother in law comes from Mykonos and (living far away from her island) there are times that she feeds herself only with tyrokafteri !!!
Thanks for your post. Take care.
1) I must try this recipe immediately. All week I’ve been craving feta and wishing I could make a dip out of it. I didn’t realize such a thing was possible, let alone traditional!
2) I make Greek-style pitas with my regular ol’ pita recipe. I just dock the pitas with a fork before baking them. The docks prevent the puff and keeps everything super soft. Also, to bump up the softness factor I try to minimize the amount of flour that gets on the outside of the pita dough by using a tortilla press to shape the dough balls rather than roll them out. Works like a charm.
Thanks, Mary – I will give that a try!
How do you say WANT WANT WANT WANT WANT in Greek? Cause that’s the vibe I’m getting from this dip. How could you not love feta and spice? So good.
I have a recipe for really fluffy pitas that i LOVE. The pocket is almost non-existent…maybe they’re close to Greek pitas?
I agree on the pitas. Seems they are a little bit larger too. The ones I make don’t have a pocket, and are super-soft, but I can’t seem to get them as large as I’d like. This dip looks incredible. I have a hard time getting GOOD feta, but I stock up when I can get it!
This sounds so good! I love all of the ingredients individually so I’m sure I’d love them all together, too.
This looks so yummy! I can’t wait to make it.
I have never heard of this before, but I am sold! Opa!
Hmmm, where can i get some awesome feta like the one you’ve pictured!? I’ve got to make this for my fiance’s family ASAP; they LOVE Greek food. 🙂
I’d search for ethnic grocery stores in your area – obviously a Greek one would be best but some that are not specifically Greek will often have it at the deli counter. If you can’t find it there, Trader Joe’s or Whole Foods that are packaged in brine are better than other grocery store alternatives.
Elly, you are bringing OPA back! I have never made tyrokafteri, but now I MUST. Love this recipe and your flava flav.
I’m going to echo your “What the hell, man?” I don’t think I ever had Greek food until college, but now I love it. Why hasn’t this been in my life already? I’m so making this over the weekend.
Yum, this looks super addicting and perfect for a party – I bet it would be a huge crowd pleaser!