Greek feta spread (Tirokafteri)

Here is another fabulous spread or dip from Greece. This spread is common throughout Greece with slight variations based on local tastes, but all of them have feta cheese and spicy red peppers. This dip has a lot going on, creamy from the yoghurt, spicy from the chillies, and salty from the feta; there is a party on your palate. I have served this as a spread with bread or crackers, but it is also amazing as a crudité dip with fresh crunchy vegetables like celery, carrots, broccoli, red or yellow peppers and others. You'll be surprised at how quickly it disappears once your guests have tried it, so make extra. This contemporary cookbook on Greek food is a work of art, with beautiful photographs and a wealth of traditional recipes that have been reimagined. So far, I have cooked a few recipes from here, such as Greek avocado toast, and they have all been amazing. I highly recommend this cookbook for chefs seeking to break away from traditional Greek cuisine and for those looking for something new.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1 lb creamy feta cheese

1 3/4 cups Greek yoghurt

2 tablespoons olive oil + more for drizzling

1 garlic clove, diced fine and mashed or passed through a garlic press

1 red chilli, very finely diced to the size of a matchstick head

Sea salt and white pepper to taste

1 tablespoon cilantro, finely minced

Harissa paste, to drizzle, the commercial paste is fine

Crusty bread or crackers

Crumble the feta cheese into a bowl and add all the other ingredients except the bread and harissa paste. Mix well and taste for salt and spice.

To serve, ladle the spread into a small bowl and add a dollop of harissa paste on top. Drizzle some olive oil generously on top and serve with bread, crackers, or fresh, crunchy vegetables.