Name: Feta and Roast Pepper Dip with Chillies
Yield: Serves Four
Cuisine: Greek
Ingredients: ground black pepper; 45–60 ml/3–4 tbsp yogurt; 60 ml/4 tbsp extra virgin olive oil; juice of 1 lemon; 2 cloves garlic, chopped; 200 g/7 oz feta cheese, cubed; 1 yellow or green long or bell pepper; 1 fresh green chilli; slices of toast, to serve; a little finely chopped fresh flat leaf parsley, to garnish

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This meze, unknown in the rest of Greece, is from the beautiful city of Thessalonika, whose cuisine is greatly influenced by its Jewish heritage. If you stop for an ouzo in the area called Lathathika, which used to be part of the old market, you will inevitably be served a small plate of htipiti, as this dip is known.

Ingredients

1 yellow or green long or bell pepper
1 fresh green chilli
200

Method

Scorch the pepper and chillies by threading them on to metal skewers and turning them under the grill (broiler), until charred all over. Set aside until cool enough to handle.
When the pepper and chillies are cool enough to handle, pe

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Ingredients

Method

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