Tirokafteri (feta cheese and capscium dip)

.série ancestrais gregos.

I will write again in english and portuguese and keep this virtual space in a more open place, right?
Yesterday was a great day with greek and fresh food, this recipe (Tirokafteri) was one between other ones. The colour goes pretty well on the table expression and also to appetize the guests in a sinestesic moment: taste+colour+smell and also touch if you wish to take your hands on! hahaha! Here comes the recipe:

Tirokafteri

receita

Ingredients:

- 2 yellow capscium . 2 pimentões amarelos
- 50 gr feta cheese . 50 gr queijo feta
- 50 ml natural iogurt . 50 ml de iogurte natural
- 1 tbsp olive oil . 1 colher de azeite de oliva
- fresh parsley . salsinha fresca
- salt and pepper . sal e pimenta do reino

To make:
1. Bake the capscium until roast, peel and take the seed of, cut one in long stripes ans the other one put in a food processor with feta, olive oil, iogurt and pepper. Mix until smooth.
2. Season the yellow stripes with olive oil, parsley, sal and pepper. In a nice dish put the dip at rhe middle and the stripes around.
3. Enjoy with pita bread or olive bread (soon the recipe).

Para fazer:
1. Unte o pimentão com azeite e asse-o até ficar bem tostado, tire a pele e as sementes. Cooloque um dos pimentões no processador com o queijo, azeite, iogurte e pimenta e bata até ficar cremoso. Corte o outro pimentão em tiras e tempere com azeite, sal, pimenta e salsa picada.
2. Sirva em um prato assim: Coloque o dip no meio e as tiras en volta. Pode decorar com sementes de mostarda preta por cima.
3. Sirva com pão pita ou pão de azeitonas!

*Não coloquei sal no dip (ou pasta ou paté) pois o queijo feta já é bem salgado, se for adicionar sal vá com calma! take it easy with the salt on the dip!