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.