You can make this spicy dip of feta and tomato puree as spicy as you want. Use one red pepper if you don't like spicy and two if you're into a slightly spicy dip. Tip from Elefteria: this dip is also delicious with a grilled cheese sandwich.
Tzatziki: Greek yogurt with garlic and cucumber
Paprika Feta Dip: Dip of sweet pointed pepper and feta
Recipe from: kokenmetelefteria.com
Finely chop the red peppers. Fry it briefly in olive oil.
Place the feta in a food processor and grind it fine. Add the olive oil with red pepper little by little and taste in between to make sure it doesn't get too spicy.
When you find the tirokafteri spicy enough, add a teaspoon of tomato paste.
Καλή όρεξη! ('Enjoy your meal!')
Contrary to popular belief, the Greeks do not eat meat every day. According to Elefteria, this is one of the biggest misconceptions about Greek cuisine. She will be happy to tell you more about it!
1 à 2 red peppers
400 grams of feta
1 tsp tomato puree
3 tbsp quality olive oil
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