Crete tourist guide

Components:

• 1 large red pepper
• 200-250 g of feta cheese
• a teaspoon of red wine vinegar
• 2 tablespoons of Greek yogurt
• Cretan oregano
• Optional:
  1-2 tablespoons of olive oil

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.