Tirokafteri
Servings: 4 to 6
Total Time: 2 hours 30 minutes
Ingredients
1 red bell pepper
8 ounces feta cheese, crumbled
1/4 cup plain yogurt
1 TBSP olive oil
2 tsp fresh lemon juice
1 large garlic clove, peeled and roughly chopped
1/2 tsp dried oregano
1 tsp crushed red pepper
salt & freshly cracked pepper
pita bread, sliced bread, or crackers for serving
Directions
1. Preheat your oven broiler.
2. Wash and dry the bell pepper then cut in half and remove the seeds and stem. Place the pepper halves cut side down on a baking sheet lined with foil and place under the broiler until the skins are well charred, 10 to 15 minutes. Transfer the bell pepper to a bowl, cover the bowl and allow the peppers to steam for about 20 minutes.
3. Pull the skins off the bell pepper and place in a food processor along with the feta, yogurt, oil, lemon juice, garlic, oregano, and crushed red pepper and pulse until smooth. Scrape the mixture into a bowl and season with salt & pepper to taste. Cover and refrigerate for at least 2 hours to allow the spread to set and flavors to meld.
4. Serve with pita bread, sliced bread, or crackers.
2. Wash and dry the bell pepper then cut in half and remove the seeds and stem. Place the pepper halves cut side down on a baking sheet lined with foil and place under the broiler until the skins are well charred, 10 to 15 minutes. Transfer the bell pepper to a bowl, cover the bowl and allow the peppers to steam for about 20 minutes.
3. Pull the skins off the bell pepper and place in a food processor along with the feta, yogurt, oil, lemon juice, garlic, oregano, and crushed red pepper and pulse until smooth. Scrape the mixture into a bowl and season with salt & pepper to taste. Cover and refrigerate for at least 2 hours to allow the spread to set and flavors to meld.
4. Serve with pita bread, sliced bread, or crackers.
