Htipiti
Yield
6 servingsPrep
20 minCook
?Ready
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
feta cheese
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | medium |
black pepper
italian, seeded & finely chopped |
*
|
| 1 | each |
green bell peppers
pickled, seeded and chopped |
|
| 2 | teaspoons |
oregano
|
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | each |
lemon
strained juice only |
|
| 1 | each |
black olives
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
feta cheese
|
|
| 45 | ml |
olive oil
|
|
| 1 | medium |
black pepper
italian, seeded & finely chopped |
*
|
| 1 | each |
green bell peppers
pickled, seeded and chopped |
|
| 1E+1 | ml |
oregano
|
|
| 1 | x |
black pepper
to taste |
*
|
| 0.5 | each |
lemon
strained juice only |
|
| 1 | each |
black olives
for garnish |
*
|
Directions
Htipiti (pronounced h-tee-pee-TEE and translated as "that which is beaten") is the name Macedonians gave to this tart feta spread.
The longer it is beaten, the more tart it will be.
In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper.
Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy.
Cover and refrigerate at least 1 hour before serving.
Yields about 1 cup.
