The Greek word 'τύρι' means cheese. Tiro salata is a mixture of Feta and Myzithra (similar to ricotta) cheeses, olive oil and hot peppers. Sounds good and tastes good. This traditional spicy appetizer is served in nearly every restaurant in Northern Greece where we spend our summer holidays. It is a good meze for ouzo, beer or retsina and it is quick and easy to make at home. The hot banana peppers could be roasted or fresh. If you use roasted peppers, which are easier to incorporate into the cheese mixture, you should roast them on the grill until charred on the outside, then place in a plastic or bag and allow them to sweat until cool enough to handle. After that the skins could be easily removed and you'll be left with succulent roasted hot peppers. I use fresh peppers. The tiro salata does not look so homogenous, but it is fresh and tasty and I can feel better the spicyness.
- 500 g Feta cheese
- 250 g Myzithra (or Ricotta) cheese
- 2 banana hot peppers
- 1 clove garlic, minced
- 100 ml olive oil
- 1 teaspoon fresh lemon juice
Wash peppers, remove the stalk and the seeds and cut peppers in thin stripes. Cut stripes into small dices-your aim should be to obtain the smallest parts possible. Mash cheeses with a fork until they are incorporated and smooth. Add garlic, olive oil and lemon juice and mix well. Place it in a bowl and serve with grilled or fried vegetables or as a dip.