Homemade tyrokafteri with green pepper ready in just 3 minutes.
I will show you step by step how to make the perfect tyrokafteri, just like the one we eat in good tavernas.
The green pepper gives this characteristic delicious flavor, but prefer the light-colored green pepper, which has a more delicate taste and thinner skin.
You can adjust the intensity of the tyrokafteri to your taste. At first, use half of the hot pepper.
Blend the tyrokafteri and taste it. If you can handle more heat, add a little more pepper.
If for some reason your tyrokafteri turns out spicier than you like, add a large spoonful of strained yogurt and the intensity will drop immediately.
Tyrokafteri can be equally delicious and successful if you use Florina red pepper and red hot pepper.
The secret to achieving a creamy tyrokafteri, without it becoming a paste, is to use anthotyro cheese together with feta.
The combination of these two cheeses will “elevate” your tyrokafteri.
Ingredients for Tyrokafteri
- 300 g feta cheese
- 150 g anthotyro cheese
- 1 large green horn pepper
- 1 green hot pepper (you can use half if you want a milder tyrokafteri)
- 6 tbsp olive oil
- 3 tbsp vinegar
With the automatic ingredient converter from Foodurismo, easily see, for every recipe, how many grams or ml correspond to each cup. Try it here!
Instructions
Place the feta in pieces and the anthotyro in a blender.
Cut the sweet green pepper into pieces and add it to the blender.
Cut the hot green pepper and add it to the blender as well.
If you cannot handle very spicy foods, then add a smaller amount of the hot pepper.
If you like spicy foods, add the whole pepper along with its seeds.
Add the olive oil and the vinegar.
Blend well until the peppers break down and the mixture becomes smooth and homogeneous.
Leave the tyrokafteri in the refrigerator for at least one hour.
It is ideally served with grilled meats and French fries.
To stay instantly updated with everything new from us, follow Foodurismo on Facebook, on instagram, on pinterest, and also subscribe to the Foodurismo channel on youtube