| Htipiti
1/2 pound of Feta
3 tablespoons of Olive oil
1 medium Italian pepper, seeded & finely chopped
1 pickled green pepper, seeded and chopped
2 teaspoons of oregano
Pepper to taste
1/2 lemon; strained juice only
Black olive; for garnish |
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Htipiti (pronounced h-tee-pee-TEE and translated as "that which is beaten") is the name Macedonians gave to this tart feta spread. The longer it is beaten, the more tart it will be. In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup. Source: The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands
Just wanted to say thanks for this recipe, after trying it, I came back and purchased the book. I can't believe the number of great tasting recipes in the book. after I try a few more, I'll drop you another letter. C. Pappas |
