- Prep
- 15 min
- Cook
- 5 min
- Total time
- 20 min
- Yield
- 6-8 porções
- Difficulty
- Easy
- Calories
- 150 kcal
Quick summary
“This classic Greek pâté unites the salty acidity of feta cheese with the smoky sweetness of red bell pepper and the spiciness of fresh chili. A vibrant appetizer that is ready in the food processor in a few minutes.”
What you need to know
- O pimentão assado deve ser descascado e ter o excesso de líquido drenado para não amolecer o patê.
- A emulsão lenta com azeite de oliva e vinagre garante textura sedosa sem talhar a base de queijo feta.
- O repouso refrigerado de trinta minutos estabiliza a consistência e intensifica a fusão dos temperos.
Ingredients
Main
- grams Queijo Feta
- unit Roasted Red Bell Pepper
- unit Finger Chili (or Fresh Greek Pepper)
- tablespoons Extra Virgin Olive Oil
- teaspoon White Wine Vinegar
- clove Garlic
- teaspoon Dried Oregano
- Salt
- Black Pepper
Instructions
Principal
- If you are using fresh bell pepper, roast it in the oven or over direct fire until the skin is black and wrinkled. Remove, place in a paper bag for 10 minutes, and peel. Remove seeds and stem. For faster preparation, use canned roasted bell pepper, well drained.
- In a food processor, add the crumbled feta cheese, the roasted and peeled (or drained) red bell pepper, the fresh chili (start with half to adjust the spiciness), the minced garlic clove, the olive oil, and the white wine vinegar. Add the oregano, if using.
- Process all ingredients until a homogeneous and creamy paste forms. If the mixture is too thick, add one more tablespoon of olive oil or a drizzle of cold water to reach the desired consistency. The short answer is: process until very smooth.
- Taste the Tirokafteri and adjust the salt, black pepper, and spiciness. Remember that feta cheese is naturally salty, so add salt with caution. If you want it spicier, add more fresh pepper. The most important tip is to always taste during the process.
- Transfer the dip to a bowl and cover. Refrigerate for at least 30 minutes before serving. This resting time allows the flavors to incorporate and deepen, resulting in a more complex and delicious flavor profile. Serve chilled, decorated with a drizzle of olive oil and fresh oregano leaves.
Chef's tips
- Remove the seeds and white ribs of the finger chili to control the level of heat in the dish.
- Toast the bell pepper skin directly on the stove flame to get authentic smoky notes.
- Use block feta cheese preserved in brine instead of the dry pre-crumbled versions.
Variations
- Add 50 grams of plain unsweetened Greek yogurt to the food processor for a fluid and light consistency.
- Incorporate finely chopped toasted nuts before serving to add a crunchy and rustic texture.
- Finish the bowl with a generous drizzle of olive oil flavored with oregano and chopped black olives.
Substitutions
- Feta cheese can be replaced by fresh goat cheese or firm ricotta seasoned with fine salt.
- White wine vinegar can be swapped for freshly squeezed Sicilian lemon juice with zest.
- The red chili pepper can be replaced by red pepper flakes in the proportion of half a teaspoon.
How to store
Store in a hermetically sealed glass jar under refrigeration for up to 5 days. Maintain a thin film of olive oil on the surface of the pate to prevent premature drying by cold air.
Can it be frozen?
Freezing this pâté is not recommended because the feta cheese loses its emulsion when thawing. The separation of whey and fats makes the texture excessively sandy and watery.
What to serve with
Serve as a mezze accompanied by pita bread heated in a skillet, rustic sourdough toast, and slices of Japanese cucumber. Also combines as a sauce for grilled lamb meats.
Frequently asked questions
Can I use canned bell pepper already bought ready?
Yes, as long as you drain the brine very well and dry the strips with paper towels before processing.
Why did the pâté harden in the refrigerator?
Olive oil and cheese solidify with cold; let it rest for 15 minutes at room temperature before consuming.
Can I prepare Tirokafteri in a conventional blender?
The blender requires more liquid to blend, which can leave the paste excessively fluid; The food processor is ideal.
The pate turned out too salty, how to correct it?
Since feta cheese is already quite salty, add one or two tablespoons of Greek yogurt or ricotta to balance it.
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