1 small hot Hungarian green pepper or your favorite hot pepper
1 large garlic clove, skin on
1 Tbsp extra-virgin olive oil
+ extra for tossing and garnish
1¼ cups crumbled sheep’s milk feta
⅓ cup Greek yogurt Kalamata olives, for garnish
Preheat the oven to 400°F and line a small baking sheet with parchment.
Toss the pepper and garlic in some olive oil, place on the prepared baking sheet, and roast for 20 minutes, until the pepper is slightly charred and the garlic has softened. Remove the skin from the garlic and stem from the pepper. Reserve the stem for garnish. You can remove the pepper seeds for a milder spice.
Transfer the pepper and garlic to a food processor or blender, add 1 Tbsp olive oil, feta, and yogurt, and purée until smooth and thick.
To serve, garnish with the pepper stem, a few Kalamata olives, and a drizzle of olive oil. Tirokafteri can be refrigerated in an airtight container for up to 1 week.