Inspired by the more traditional htipiti, this smoky, tangy dip is simple to make but full of complexity. With a deep, mellow base, thanks to the sweet roasted peppers, a bright, fragrant kick from the preserved lemon and crumbled feta for a salty finish, it’s perfect as a meze with warm pitta or crunchy vegetables.
INGREDIENTS: Serves 4
450g flame-roasted red and yellow peppers, jarred, drained
50g preserved lemon, rinsed and finely chopped
250g feta, crumbled
2 tablespoons thick Greek yoghurt
2 tablespoons extra virgin olive oil
1 garlic clove, crushed
Flat-leaf parsley or mint leaves, to garnish
METHOD
Pat dry the drained roasted peppers with paper towels and roughly chop them.
In a food processor or blender, combine the roasted peppers, preserved lemon, feta, yoghurt, olive oil and garlic. Blend until smooth but still slightly textured. Taste and add freshly ground black pepper as desired. There is no need to add extra salt, as the feta and preserved lemon are already salty.
Transfer the dip to a shallow bowl, drizzle with a little olive oil and garnish with parsley or mint leaves.
Serve with warm pita, crusty bread or raw vegetables.
Original Recipe The Sunday Times
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