Saying I've been eagerly awaiting the release of this new Canadian-Cypriot cookbook (the first of its kind in Canada), is truly an understatement.
Brought to life by recipe developer and food photographer Irene Matys, My Cypriot Table: Mediterranean Recipes for Gathering, Sharing, and Savoring is a book that captivates a reader. Not only because of the delicious, fresh-tasting recipes found throughout, but largely thanks to her unique background.
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From being born in Cyprus and spending her younger years there to arriving in Canada as a war refugee, this is a cookbook that uniquely tugs at heart strings while warmly and authentically educating on Cypriot food and drink culture. Prior to reading this cookbook, Cyprus was a place I knew next-to-nothing about, but now?
Let's just say I've got a trip booked there in September, and I'll let that statement speak for itself!
Having the pleasure of getting to know Matys over the past six or so years, one thing I know this woman loves to do is feed family and friends (and, at times, strangers too). If you're at her house for dinner, you aren't leaving until you're full! This spicy feta dip is the perfect (and easy) recipe to try out to get a taste of Irene's cultural roots and approach to serving loved ones.
Spicy feta dip (tirokafteri)
1 small hot Hungarian green pepper or your favorite hot pepper
1 large garlic clove, skin on
1 Tbsp extra-virgin olive oil
+ extra for tossing and garnish
1¼ cups crumbled sheep’s milk feta
⅓ cup Greek yogurt Kalamata olives, for garnish
Preheat the oven to 400°F and line a small baking sheet with parchment.
Toss the pepper and garlic in some olive oil, place on the prepared baking sheet, and roast for 20 minutes, until the pepper is slightly charred and the garlic has softened. Remove the skin from the garlic and stem from the pepper. Reserve the stem for garnish. You can remove the pepper seeds for a milder spice.
Transfer the pepper and garlic to a food processor or blender, add 1 Tbsp olive oil, feta, and yogurt, and purée until smooth and thick.
To serve, garnish with the pepper stem, a few Kalamata olives, and a drizzle of olive oil. Tirokafteri can be refrigerated in an airtight container for up to 1 week.
- Yield:
- Serves 4-6
