Zaytinya's Htipiti Recipe (inspired by Jose Andres recipe)

Mark Priestley


Yields 2 Servings


  • 6 red bell peppers
  • 4 tablespoons red wine vinegar
  • 2 garlic cloves
  • 2 shallots peeled
  • dash of white pepper
  • 1/2 tablespoon salt
  • 6 tablespoons olive oil
  • 1 1/2 tablespoons fresh thyme, stems removed
  • 4 ounce block of feta cheese

Set oven to broil.  Place red peppers in a broiling pan.  Place in oven so that the peppers are 1-3 inches from the top broiler.  Turn the peppers every 4 minutes until charred and black on all sides.  Remove from the oven, place peppers in a bowl and cover with a plate to allow peppers to steam and make skins easier to remove.  While the peppers are cooling, mince garlic and shallots and place in a small mixing bowl.  Whisk together oil, vinegar, garlic, shallots, white pepper, and salt.  Set aside.  

Once cool, Peel the charred skin from the outside of the peppers and discard peels stems and seeds.  Chop into 1 to 1/2 inch pieces and place in medium sized mixing bowl.  Combine whisked dressing over the peppers.  Sprinkle fresh thyme on top of pepper mixture.  Coarsely chop feta into small pieces and add to pepper mixture.  Stir ingredients together and chill for 15 minutes before serving.

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