2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Thyrocafferry or hot cheese is a favorite Greek snack with cheese flavor and is an excellent companion to the main course.
We often ask ourselves the amount of cheese consumed in the Mediterranean Greek diet: is it healthy? Don't Greeks eat too much cheese? Well, yes, they do. In fact, Greeks consume the most cheese in the world. Feta cheese is probably responsible for this, as it is eaten at almost every meal. Cheese is essentially the main source of protein in the traditional Greek diet.
Thyrocaffers - The main ingredient is Feta cheese mixed with a little olive oil and hot pepper. You can dip different things in it, but it's best with toast. We suggest three delicious versions of Tirocafteriwhich you can prepare quickly and easily.
1. Thyrocaffer with red pepper
Feta cheese - 200 g
cream cheese - 100 g Philadelphia
hot peppers - 1-2 pcs. finely chopped
red pepper - 1 tsp.
olive oil - to taste
Mix all the chopped ingredients in a blender. Add olive oil in portions until you get a homogeneous mixture with the desired density. Serve!
2. Thyrocaffers with lemon and oregano
Feta cheese - 200 g
cream cheese - 100 g Philadelphia
hot peppers - 1-2 pcs. finely chopped
lemon - ΒΌ no. juice
oregano - to taste
olive oil to taste
Mix all ingredients in a blender. Add olive oil in stages, to the desired density. Serve!
3. Thyrocafferry with Florina pepper
Feta cheese - 200 g
cream cheese - 100 g Philadelphia
roasted pepper - 1 pc. Florina
hot red pepper - 1. 5 tbsp.
vinegar - a few drops
olive oil - to taste
Mix all the ingredients in a blender, pouring olive oil in portions, until a homogeneous mixture with the desired thick. Serve!
You can replace cream cheese with skim milk or yogurt to make the snack more fluffy. Experiment, but cheese, olive oil and hot peppers are a must. In addition, Feta cheese can be replaced with the wonderful Bulgarian katak there are many options but these recipes are original for really delicious snack Tirokafteri.
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