Tirokafteri is a spicy spread made from feta cheese, cream cheese, peppers, olive oil, lemon juice, garlic, and hot sauce. It is commonly served as a mezze dish in Greece and throughout southeastern Europe, often accompanied by pita bread and olives.
Feta is the national cheese of Greece and popular around the world as a signature addition to salads, spreads, and appetizers. When a dish calls for more heat, however, salted pickled feta can be deformed into what’s called tirokafteri, a spicy spread popular in Greece and throughout southeastern Europe. Typically, this cheese is made by combining feta and another cream cheese with peppers, olive oil, lemon juice, garlic, and even hot sauce to give it an undeniably tangy bite.
Since feta cheese has a more crumbly than creamy texture, tirokafteri is often made by mixing it with another type of creamier cheese. Cream cheese, sour cream, or yogurt are common additions, as are Egyptian damiata, Greek anthotiro, or even Italian ricotta cheeses. In combination with olive oil, the cheeses melt to form a creamy crema.
The cornerstone of tirokafteri is its spicy taste. This is usually made by adding diced roasted peppers, but plain hot sauce will do the trick. Depending on the amount of heat desired, chefs can add a few or many peppers to produce a distinctly spicy spread. Chile peppers, poblano peppers, rocotillo peppers, banana peppers, cherry peppers, and even cayenne peppers can be used, alone or blended, to give the spread added color and kick.
Spicy flavor is another key component of tirokafteri. Although some of this acidity is imparted by the peppers or hot sauce, lemon juice is added for a more acidic flavor. Spices like garlic, salt, and oregano are also commonly added to finish off this spread.
Tirokafteri can be served in a variety of ways. Greek mezze dishes, a small-based take on tapas, often feature this creamy cheese as an accompaniment. Others simply eat theirs with pita bread. It is a common offering at the start of many meals in Greek restaurants around the world. In Syria, a popular version of this spread is called muhammara, which adds nuts, breadcrumbs and even molasses to give the dish a dark hue.
The range of mezze dishes in which this cream cheese is used is extensive. They vary by region, from Turkey and Greece to the Balkan nations of Bulgaria and Romania. Some are simple combinations of pita, tirokafteri and seasonal olives; others are elaborate appetizers with cheese making up only a small part of the overall dish.
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