Ktipiti, also known as Tyrokafteri in some regions of Greece, a cheese dip widely enjoyed in Greece and in Cyprus. ‘Some like it hot’, in which case you keep the seeds and veins of the chilli peppers, or even add extra chilli powder.
Whereas in Greece you will frequently find this dip having a very light almost white colour, because of the use of just light green hot long horn peppers, I prefer my Tyrokafteri to have a touch of reddish colour and for this I opt to use Florinis red peppers along with the green ones.
Do use the fresh anari, instead of using just feta, as it makes a smoother, creamier and lighter Tyrokafteri. Traditional Greek pita bread is a must for this dip.

Tyrokafteri

Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.

I hope you enjoy it!

Here you can find more of my Dips Recipes.

Share by Email Print Recipe Share on Facebook

Tyrokafteri

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: Greek

Keyword: Dips, Food Recipes, Pleasures

Servings: 8 People

Ingredients

• 2 Green Long Horn Peppers
• 2 Red Long Horn Peppers , Florinis
• 2 Red Chillies
• 350g Feta , Charalambides Christis Feta, cut in small cubes
• 200g Fresh Anari , Charalambides Christis Fresh Anari
• 1 tbsp sweet Paprika
• ½ tsp Chilli Powder , optional
• Pinch Chilli Flakes , for garnishing
• 4 tbsp EVOO , extra virgin olive oil
• 2 tbsp White Wine Vinegar
• 3 Round Pitta bread , Greek type

Instructions

• Turn on the oven at 200°C, air circulation and rack set at the middle.
• We grill the pitta bread and keep aside covered to be kept warm.
• To roast the peppers, we brush them with 1-2 tbsp olive oil, season with salt and bake them in the for about 15’, flipping them over once, and bake them for another 5’, taking care not to burn them. Place the roasted peppers in a plastic bag and seal for 10’ and allow them to sweat. When you can handle them, remove the stems and discard the skin, seeds and any veins. Then roughly chop them.
• Take the bowl of a food-processor, metal blade attached, and add the roasted peppers. Pulse couple of times and add the feta along with the fresh anari, the remaining olive oil, the vinegar, the ground chilli flakes and mix until you have almost a creamy consistency. If you need to thicken the paste, then add some more feta. Taste and adjust spiciness to your liking.
• Transfer to a serving bowl, sprinkle the paprika, garnish with some chilli flakes and serve with pitta bread.