DISH RESEARCH · Dip
tirokafteri
Suzy Karadsheh’s selected tirokafteri blends feta, jarred roasted red peppers, red chili, garlic, red wine vinegar and olive oil, finished with parsley and kalamata olives.
About tirokafteri
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Suzy Karadsheh presents tirokafteri, also called htipiti, as a spicy feta mezze associated with northern Greece. This selection uses her jarred roasted-pepper option.
A block of Greek feta is broken into chunks. The roasted peppers are drained, garlic is chopped, and red chili is roughly chopped with its seeds retained.
Feta, chili, roasted peppers, garlic and red wine vinegar are blended in a food processor. Olive oil is drizzled in at low speed until smooth.
More of the same oil can adjust texture, and the author offers a pinch of salt if needed. The dip is spread onto a serving plate or bowl.
A little of the same olive oil, extra feta crumbles, chopped parsley and kalamata olives finish the dip. This selection uses ready pita chips alongside.
Ingredients in tirokafteri
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Greece
- Cooking traditions
- Greek