Recipe - Htipiti

Karen Mintzias
One half pound Feta
3 tablespoon Oilve oil
1 md Italian pepper
seeded & finely chopped
1 Pickled green pepper
seeded and chopped
2 teaspoon Oregano
Pepper to taste
One half Lemon; strained juice only
Black olive; for garnish

Htipiti (pronounced hteepeeTEE 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 mediumsize 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.

Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin's Press)

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini