Tirokafteri ( τυροκαυτερή ) is a popular addition to bread or pita, which can also be obtained in a tavern as a meze. It can be described as a Greek paste made of feta cheese and paprika. It sounds simple, but in practice, tirokafteri can be prepared in several different ways. Depending on the region, it can be either raw or baked red chillies. Garlic or olive oil can also be added, but it is not necessary. So how to prepare tirokafteri and from what? The recipe for chilli tirokafteri is already on our website, so today we will give you the method of roasted pepper tirokafteri.
1. We start the preparation by baking the peppers. How to do it? You preheat the oven to about 180-190 degrees. You put the peppers in a casserole dish or simply on a baking tray lined with aluminum foil and put it in the oven. Of course, the peppers must be rinsed beforehand. We don't cut it up before baking, but some do. And you will do as you like
2. The pepper must be baked until its skin turns black. This generally takes around 30-40 minutes. It's just worth keeping an eye on her condition.
3. After baking, the peppers should be carefully put into the pot, tightly covered with a lid and left for 15-20 minutes. Some people recommend putting the peppers in a plastic bag, but in my opinion the pot is more convenient, and we don't use another plastic senselessly. What's all this for? In order to quickly and easily remove the skin from the peppers. If you have roasted it completely, this is also the time to cleanse it of seeds and nests.
4. Put the peeled and cleaned pepper into a chopper, add a little crushed feta, yogurt, oregano and vinegar (and optionally olive oil) and then mix. However, do not mix the ingredients into a smooth paste, but rather leave a light texture. Feta is salty, so in our opinion tirokafteri does not require salting. If you don't have red wine vinegar, experiment with what you have. We recently added an interesting vinegar with rosemary (of course from Crete) and it turned out great too.
5. The ready paste is best put into a clay vessel. It will absorb any excess water if the consistency of the paste is too light. Sprinkle it with a pinch of oregano on top. The paste is the most delicious right after preparation, although it can be stored for several days in the refrigerator.
The Greek cuisine shows that the broad bean which is also known in our country does not have to be just a seasonal ingredient. In the dried form, which is practically unavailable in our stores, it is a component of interesting dishes. Today, we offer you one of them, i.e. a paste of dried bean.
Dolmades is one of the most popular Greek meat dishes. It occurs both in the vegetarian version and with meat. Young grape leaves are needed to prepare them. And it is in the leaves that the key to success lies. They must be young and very delicate. The best and the most delicate ones are collected around May. However, if you do not have the opportunity to collect fresh leaves, you can use ready-made leaves from the lagoon. However, the effect will be better if you use fresh leaves.
Fried saganaki cheese is one of the most popular mezes that can be found in Greek taverns. It is an extremely tasty, but filling and salty snack. When ordering it in a tavern or preparing it yourself, you must also remember that it is a real caloric bomb.
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