Spicy cheese dip ~ Tirokafteri (τυροκαφτερή)

November 16th, 2018 § 0

Tirokafteri (τυροκαφτερη) or htipiti (χτυπητη) is a cheese spread that is commonly eaten as a meze platter or a party snack.

A very rustic, extra simple and great for every occasion!

  • 100 gr white cheese
  • 60 gr mizitra cheese
  • 150 gr strained yogurt
  • 2 T. cup extra virgin olive oil
  • 1 T. wine vinegar
  • 1 fresh red hot chili pepper (seeded and finely chopped)
  • red hot pepper flakes
  • Remove the stem and seeds of red chili pepper, and chop it finely.

    Mash the white cheese. Add mitzitra and strained yogurt and mix them until the dip is smooth. It will be a bit grainy.

    Combine finely chopped hot chili pepper and red hot pepper flakes. A pinch of pepper adds a nice reddish colour to the dip. It is all in spice!

    The feta and mitzitra cheese require a lot of chillies to turn spicy as the strained yogurt neutralises the spiciness, so don’t be afraid to add more hot chili peppers if you want to.

    Make a creamy dip by adding olive oil and vinegar. Garnish with black olive.

    Serve as meze with toasted bread, toasted pita or toasted flatbread.

    Mini cornichon pickles (gherkins)

    September 7th, 2018 § 0

    Leaves are beginning to drop like the temperature and it is the harvest time for these miniature crunchy cucumbers which we call it cornichon, like French.

    If you’re buying fresh cornichons (in English gherkin), you should look for small and firm ones.

    • 1 kg cornichon
    • 1 lt water
    • 1 or 2 T. rock sea salt (preferably from Mytillini)
    • 1 1/2 cup high quality natural grape vinegar
    • 4 cloves garlic
    • 8-10 chickpeas
    • 1 celery stalk & parsley

    Wash the cornichons very well in order not have any mud on it.

    Put clean water to a pan and bring to boil then leave to cool (water distillation).

    When it is completely cool, mix sea salt and grape vinegar to the water.

    Sterilize a big glass jar (or jars) by running it (them) through the dishwasher.

    First, place 3-4 chickpeas in the bottom of the jar. The pickles will develop easily by the help of chickpeas.

    Layer the cornichons with peeled garlic and the rest of the chickpeas one by one in order. Fit all the ingredients into the jar. Pour the prepared distilled liquid over.

    Cover with celery stalk and parsley leaves.

    Seal and set aside in a cool, dark place for at least one week, to allow flavours and develop.

    Before using, remove the chickpeas from the jar. If you put 1T. sea salt , it is recommended to store the jar in refrigerator, after opening.

    Fried stuffed zucchini blossoms with cheese

    May 14th, 2015 § 0

  • 100 gr Parmesan cheese (grated)
  • 4 T. extra virgin olive oil
  • 1 T. fresh dill(chopped)
  • 1/4 t. fleshly ground black pepper
  • 1 egg white
    Wash the zucchini flowers tenderly.Remove the pistils and check whether it has unwanted guests in it! Let them dry gently.Mash curd or ricotta with  grated Parmesan cheese.

    Add chopped dill and freshly ground black pepper. 

    Gently open the flower and spoon the mixture in each blossom with a small spoon.

    Gently pinch the end of the flower and twist. Repeat for the rest.

    Beat the egg white with a fork until frothy.

    Dip the flowers first in the egg  and lightly coat all sides.

    Fry them in olive oil until golden.

    Serve with sorted salad.

  • Fried sun dried chili (cayenne) peppers

    March 19th, 2015 § 0

    Chili peppers – in Turkey Urfa peppers or isot (Turkish chili pepper) – are dried to preserve them for long periods of time.

    Dried chilies are often used to make hot sauce or liquid condiment.

    Fried sun dried chili peppers can be a perfect meze.

    • 15 – 20 sun dried chili peppers

    Wash and clean dried chili peppers. Cut the stems or stalk carefully.

    Heat a non-stick pan and cover the bottom with extra virgin olive oil. Do not put plenty of oil.

    Put the dried peppers into the pan and fry them. Be careful not to overdo!

    The peppers change color and get crispy and crunchy.

    Strain excess oil with a paper towel.

    Dressing: (optional)

    • 1 cup strained yogurt
    • 1 cloves garlic, mashed
    • extra virgin olive oil

    Mix mashed garlic with strained yogurt well.

    Serve the fried peppers topped with yogurt dressing.

    Sprinkle with one drop fried oil from the pan to top of the dressing for decoration.

    Best with pan fried veal or lamb liver (Albanian style- Arnavut ciğeri).

    Grilled stuffed red pine mushrooms with cheese

    September 29th, 2014 § 0

    Autumn is the time for mushrooms.

    The saffron milk cap or red pine mushroom (in Turkish melki and  Λακτάριος ο σολομόχρωμος in Greek) grows under pine trees during Autumn after a good rain.

    In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

    It is also known as milky saffron mushroom, as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

    These orange coloured mega mushrooms can be grilled and served as a savory food.

  • 1/2 kg saffron milk cap mushroom
  • extra virgin olive oil
  • 50 gr Cheddar cheese (grated)
  • 50 gr Parmesan cheese (grated)
  • Clean the mushrooms, but never soak in a bowl.

    Coat the mushrooms with extra virgin olive oil. Shake on a bit of salt and pepper.

    Fill each mushroom cap with generous grated Cheddar and Parmesan cheese.

    Place the mushrooms stuffing side up and grill them for about 20 minutes.

    Serve immediately.

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