This is my version of tirokafteri. If you are vegetarian, check if your feta uses rennet – authentic Greek ones usually do but plenty (most supermarket ones) are available without.
Prep 20 min
Serves 8
Serves 8
200g block feta (I use a vegetarian one)
4 tbsp thick Greek yoghurt
Lemon juice and zest
½ garlic clove, peeled and grated
Dried red chilli flakes
Salt and black pepper
1 tsp toasted cumin seeds
1 tsp Greek oregano (or other dried oregano)
Extra-virgin olive oil
Flatbreads, to serve
4 tbsp thick Greek yoghurt
Lemon juice and zest
½ garlic clove, peeled and grated
Dried red chilli flakes
Salt and black pepper
1 tsp toasted cumin seeds
1 tsp Greek oregano (or other dried oregano)
Extra-virgin olive oil
Flatbreads, to serve
Put the feta in a food processor with two tablespoons of the yoghurt and a squeeze of lemon juice, and blitz to loosen.
Empty into a bowl, fold through the remaining yoghurt, add the garlic, a pinch of chilli, and season with salt and pepper. It should be a similar thickness and texture to hummus – add a little more yoghurt to thicken, or lemon juice to loosen, if need be.
Top with the cumin, oregano, a generous zesting of lemon, another pinch of chilli and a good glug of oil. Serve with flatbreads or toasted traditional bread.
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