This is one of those useful little recipes that earns its keep. It works on its own with toasted pita, but it is just as good beside lamb, chicken kebabs, grilled pork, or anything coming off the BBQ that wants something salty, creamy and a little bit spicy.
The inspiration was Al’s Feta Lamb from the old Ouzeri days. I used to order it all the time, and this is my memory of that flavour turned into something easy to make at home.
Ingredients
- 8 oz feta cheese
- 1 red pepper
- 1/8 tsp red pepper flakes, more if you like heat
- 1/2 tsp dried oregano
- 2 tbsp olive oil, plus 1 tbsp for the baking sheet
- Salt, to taste
Method
Heat the oven to 400°F.
Lightly oil a baking sheet with olive oil. Place the red pepper on its side, with the stem pointing sideways.
Roast for 20 minutes, then turn and roast for another 20 minutes, until the pepper is nicely charred and softened.
Remove the pepper from the oven and let it cool. Pull off the stem, remove the seeds, and discard both.
Add the roasted pepper, feta, red pepper flakes, oregano and olive oil to a blender or food processor. Blend briefly until the mixture has the consistency of a spread.
Depending on the feta, you may want to add a little more olive oil until it reaches the texture you like. Taste and season with salt if needed.
Serve with toasted pita, or use it as an accompaniment with lamb, chicken kebabs or grilled meats.
