Original name: Tyrokafteri
200 gr feta
300 gr greek yogurt
1/2 glass extra virgin olive oil
2 spoons white vinegar
4 fresh red small peperoncini, finely chopped
2 big red peppers finely chopped
Fry the red peppers and peperoncino with the feta so that it is melted and becomes a rose mix. Leave it to be cold and then add the yogurt and the vinegar. Slowly add the olive oil in a stream and pulse until you reach desired consistency (you may not need all the oil).