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Whipped Feta
with Sweet and Hot Peppers
Makes 2 Cups
*2 cups sheep's milk French feta, drained and broken into rough 1/2 pieces or crumbled
*2 red bell peppers, roasted, peeled, seeded and roughly chopped
*2 teaspoons Aleppo chilies + a pinch for garnish
*1 teaspoon Urfa chilies + a pinch for garnish
*1/2 teaspoon smoked Spanish paprika + a pinch for garnish
*1 teaspoon lemon juice
*1/4 cup olive oil
1Place all of the ingredients in a medium mixing bowl and combine them so that the sweet and hot peppers coat the cheese.
2In a food processor fitted with a metal blade, puree the mixture for about 2 minutes, until very smooth and creamy.
3Place the mixture in a crock and sprinkle it with a pinch of all three of the chilies to garnish and show them off.
  • At Oleana, we serve this addictive staple as a bread condiment, under the "pret a manger" section of our menu. We dish it up in a little crock and sprinkle it with a pinch each of Aleppo and Urfa chilies and paprika to really show the peppers off.
  • This untraditional recipe is my interpretation of a typical hot pepper and feta spread eaten as a mezze in Greece. It's important to use a good creamy feta - such as a sheep's milk French feta - so that it will whip up very smoothly. For salads and more crumbly applications, Greek-style or cow's milk feta is fine.
  • Serve this dish with Meniche or Manaaeesh Dough (Flatbread with Za'atar) or with celery sticks, raw fennel sticks or spears of endive as a salad course or snack.
  • Source
    Chef/Owner Ana Sortun, Oleana Restaurant, Cambridge, MA from her book Spice Flavors of the Eastern Mediterranean, Reagan Books/Harper Collins, 2006