Name: Thessaloniki Tirokafteri / Htipiti (Τυροκαυτερή / Χτυπητή)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings as a meze
Cuisine: Greek
Ingredients: 300g good Greek feta, drained and crumbled; 120g roasted Florina peppers, peeled, seeded, and patted dry; 60g strained Greek yogurt; 1 small hot red chilli, seeded for milder heat and finely chopped; 45ml extra virgin Koroneiki olive oil, plus more for serving; 10ml red wine vinegar; 1 teaspoon lemon juice; 1/4 teaspoon hot boukovo or chilli flakes, optional; 1/4 teaspoon dried Greek oregano; Freshly ground black pepper, to taste

Question 1

How do I keep tirokafteri thick instead of watery?

Accepted Answer

Keep Thessaloniki tirokafteri thick by patting the roasted Florina peppers completely dry before blending. Water from roasted or jarred peppers loosens the feta and turns the dip into a pink sauce. Pulse briefly so the spread stays thick with small red flecks.

Question 2

Can I use jarred roasted peppers for htipiti?

Accepted Answer

Yes, jarred roasted peppers work for htipiti if you drain them hard and blot them dry with paper towels. The jar liquid should not go into the dip. Dry peppers help the Greek feta, yogurt, olive oil, and vinegar beat into a spoonable spread.

Question 3

What kind of feta should I use for tirokafteri?

Accepted Answer

Use real Greek feta made from sheep's milk or sheep's milk with a little goat's milk. This feta gives Thessaloniki tirokafteri its briny backbone and direct salty flavor. Cow's milk white cheese blends smoothly, but it does not deliver the same sharp feta character.

Question 4

How spicy is this Greek tirokafteri?

Accepted Answer

This Greek tirokafteri gets heat from one small hot red chilli and optional hot boukovo or chilli flakes. Seed the chilli for milder heat, then taste before adding boukovo. The dip should taste fiery but balanced, with roasted Florina pepper sweetness and salty feta still clear.

Question 5

Can I make tirokafteri ahead of time?

Accepted Answer

Make tirokafteri up to 1 day ahead and refrigerate it covered. The chilli heat rounds out overnight, so taste again before adding more chilli or boukovo. Let the dip stand for 10 minutes before serving, stir once, and finish with extra virgin olive oil.

Question 6

How long does tirokafteri keep in the refrigerator?

Accepted Answer

Tirokafteri keeps for 3 days in the refrigerator in an airtight container. Serve it cool, not icy, for the best texture and flavor. Let the Greek spicy feta dip stand for 10 minutes, stir once, and add a small pool of olive oil on top.

Culinary Explorer

Thessaloniki Tirokafteri / Htipiti (Τυροκαυτερή / Χτυπητή)

Ingredients

Greek feta

roasted Florina peppers

strained Greek yogurt

Where cooking meets culture.

Ingredient	Quantity
Greek fetadrained and crumbled	300g
roasted Florina pepperspeeled, seeded, and patted dry	120g
strained Greek yogurt	60g