Htipiti Recipes

HTIPITI

Steps:

• Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
• Place the red peppers in a roast tin and brush lightly with oil.
• Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren't tender and wrinkly give them a little more time in the oven until they are.
• Remove the heat and let it cool.
• When the peppers are cool enough to handle, peel and deseed them, then chop them finely.
• Place the peppers, cheese, oil, black pepper and chilli in a large mixing bowl and stir until well combined.
• Serve with flatbread and vegetable crudités. Enjoy!

ROASTED RED PEPPER DIP (HTIPITI)

Steps:

• Cook peppers over the flame on the stove, rotating occasionally, until tender, then put in a bowl and cover. Let sit 20 minutes. Peel and chop peppers, then blend in a food processor.
• Crumble the feta into a large bowl. Add the peppers, oil, black pepper and chiles to the feta and mix well.

HTIPITI

Steps:

• Place feta cheese, garlic, tomatoes on a foil tray (if roasting on grill) or in a ceramic pot or pan if cooking in the oven. Lay pepperocini on top of other ingredients, do not mix yet (pepperocini will be removed after cooking).
• Roast for about 10 minutes over low coals, or about 10 mins in a 350 degree oven. Feta will look "runny" or "watery" when the correct doneness.
• Remove from oven or coals, remove pepperocini. If roasted over coals, place in bowl to mix.
• With a FORK (do not use food processor) mix the rest of the ingredients together, slightly smashing the feta as you go.You may remove some of the tomatoes if desired, depending on taste. You can also choose to chop (very fine) the pepperocini (remove stems and seeds) and add it back to your dip (I do this as I like it spicy!).
• Spread on plate, let cool slightly before serving. Can be garnished with Kalamata olives before serving if desired.
• Serve with Pita Bread, crusty French Bread or also good with bagels!
• Although not ideal, leftovers (if you have any!) can be stored in refrigerator and warmed in microwave slightly before serving.

FETA SPREAD: HTIPITO

Steps:

• In a food processor, mix together the feta, olive oil, chiles, garlic, oregano, and black pepper. Blend on low speed for about 6 minutes or until the feta is whipped. Pour in lemon juice and pulse the mixture until completely combined, about 2 minutes. Pour into a bowl, cover and refrigerate for at least 1 hour or until ready to use. Serve with toasted pita.

LAMB CHOPS WITH THYME, CHILLI & GREEK HTIPITI

Steps:

• Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
• For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
• Heat a griddle pan or frying pan. When it's really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. Serve the chops with the sauce, and some baby potatoes, if you like.

HTIPITI (GREEK FETA DIP)

Steps:

• 1. Mix everything in a food processor. (Add some oil from the sun dried tomatoes if it is too thick.)

GREEK FETA CHEESE SPREAD (HTIPITI)

Steps:

• In food processor, combine cheese, oil, lemon juice, garlic, green onions, tomatoes and red peppers.
• Blend well to form a nice smooth paste.
• If too thick, thin with a little more oil.
• Serve with pita bread, crackers or crusty bread.