Grilled vegetables are often hosted on Greek tables as an addition to larger dishes or as an independent starter. In one of the taverns last year, we enjoyed a grilled pepper stuffed with feta cheese. Delicious and very fast to prepare. It tastes brilliantly combined with ordinary fried potatoes sprinkled with herbs.
The Greeks use long sweet peppers for this purpose, which can also be bought in Poland without too much of a problem. However, these are not chili peppers, so please do not go wrong in the store :) Of course, here too, the original Greek feta must be used, there is no speech to use Polish or German cheeses. Only she guarantees a good taste. The addition is dried herbs for the feta - we generally use ready-made residents bought in Crete or mountain oregano.
1. The peppers should be cut along and clean from the seed nests. Feta cheese can be wiped off on a grater with a coarse mesh or cut into small pieces. The method is basically less important, the feta you eat is easier to stuff in peppers.
2. Peppers should be placed on a flat baking sheet greased with olive oil.
3. Feta cheese should be applied inside each one, then it should be poured with olive oil and sprinkled with slightly dried herbs.
4. Put the plate with peppers in the oven preheated to about 180-190 degrees with the toaster switched on and keep until the peppers reach the state of light grilling. Feta must dissolve a bit and blush from the top.
The dish is served hot as an addition to baked potatoes or as typical Greek meze.
The popular feta or mizithra are found not only in salty but also in sweet dishes. For example, let the feta, described here, baked in filo with honey and sesame. It is a quick and very simple snack.
Tirokafteri is a Greek dip made on the basis of feta, excellent for bread or grilled vegetables. The way it is seasoned differs depending on the region of Greece. You can find versions with the addition of garlic, lemon juice, hot pepper or oregano. In the most orthodox version it consists only of feta, olive oil and hot pepper.
We were eating this meal for the first time in Rethymno in one of the humble family taverns outside the main tourist trail. We were surprised by the slightly different taste of breadcrumbs that we wanted to recreate in our kitchen. As we have managed to establish with the friendly Greeks, it is the addition of beer that is responsible for this characteristic taste.