Htipiti - Tartinade aux poivrons rôti et feta
From the book "How to Roast a Lamb by Michael Psilakis" page 195
Comment: The htipiti is excellent as a dip, but also as a spread and I also use it as a sauce for chicken burgers where it really adds to the taste.
For the salt, be aware that some fetas are saltier then others.
Htipiti is pronounced ch-tee-pee-tee
for ~1/2 cup
1/2 onion, thickly sliced
125 g crumbled feta cheese
1 fire-roasted red bell peppers cut into strips
1 pepperoncini (pickled yellow peppers), sliced or mild jalapeno
1/4 teaspoon dry Greek oregano
1 pinch ground coriander
1 pinch ground cumin
2 small, picked sprigs parsley
2 small, picked sprigs dill (opt)
1 tablespoon snipped chives
1 teaspoon grated lemon zest (1/2 lemon zest)
S + P
20 ml EVOO (possibly a little more)
Brush the onion slices with a little olive oil and season with salt and pepper.
On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.
In a food processor, combine all the ingredients and process until very smooth.
Adjust seasoning, but be careful not to add too much salt, as the feta is quite salty.